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Sunpentown SO-2007 Convection Oven with Wok Base and Nano-Carbon and FIR Heating Element
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- Convection oven with Nano-Carbon Fiber and FIR heating element
- 12-liter non-stick wok base; adjustable heat up to 480 degrees F
- 2 built-in fans for even heating; 60-minute timer; safety handle switch
- No defrosting required; wok stand, lid, tongs, and 2 cooking racks included
- Measures approximately 14 by 18 by 9 inches; 1-year limited warranty
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Nano-Carbon Fiber and FIR (Far Infrared) heating element is the newest in heating technology. It has the capability of reaching 1832°F in one second, while traditional heating elements average 1,292°F in three minutes. Reinforced by quartz glass for fast heat conduction and radiation. Emits FIR wavelengths of 3um to 20um.
Top customer reviews
This is an ideal oven for roasting whole chickens. There's plenty of room for up to about a 6-1/2 pound bird. I roast chickens breast-side down on the included rack with a little fresh rosemary or sage tucked under the breast and thigh skin. The fats drain away below the rack so your chicken isn't sitting in a puddle of grease. Racks of baby back ribs and pork roasts come out wonderfully moist and tender.
Favorite vegetable dishes are acorn and butternut squash baked with a little butter and brown sugar. If you do nothing but roast potatoes in this oven, it's worth the price. A favorite in my house is potato wedges. Slice the potatoes lengthwise into wedges. I like red rose potatoes, but any kind works well. Coat the wedges with a light-flavored oil such canola or corn by pouring about 1/4 cup of oil into a plastic bag and shaking them around. Lay out the wedges on the rack so they aren't touching, sprinkle with seasoned salt, and roast at 450 for about 20 minutes. You'll enjoy the best taters you ever ate.
Susannah in SoCal
Cooks everything fast! The speed is between a microwave and a convection oven. Best use for it, is for heating frozen food like, chicken strips/ nuggets, french fries/ potato wedges, hor d'ourves, and dinner rolls. The food always turn out crispy with no need to turn the food half way through the cooking process.
This oven can also air fry food. For french fries, just toss the prepared potatoes with some oil and salt in a plastic bag, cook it at 400 degrees for 15 minutes. Sprinkle with some garlic powder afterwards. Delicious! The same thing with sweet potatoes, just omit the salt, and sprinkle it with cinnamon and sugar instead of garlic powder.
What makes this unit stand out from the rest are:
1. It has a none stick wok for the base. For light splatters, wipe the inside with a damp paper towel or cloth. If it's really dirty, just do the same thing with soapy water.
2. The cooking element is a thick strip of weaved nano carbon fiber filament encased in quartz, which will not burn out like the units that use halogen bulbs.
Have mine for over 7 years now, and also bought two more as gifts!
You can read the reviews here for durability, I've only had it a few weeks. I already dropped the lid, and it is still working just fine. So I think it will hold for the long run. I do expect the filament to fail at some point though. It is encased in a glass tube, that is shielded by a metal grate. But with movement, lifting, storage, it's bound to get jostled and damaged.
I have a small apartment, and this is still not an easy item to store. It's not huge, but it won't fit inside a normal cupboard easily. I think it will need to sit inside my regular oven when both are not in use.
It will double as a stand-alone wok. The base is thinner and lighter weight than the picture suggests, and coated with a non-stick. The handles are cool touch, and it's a good size for a wok (14.5" across, 18" including the handles). It weighs only a couple pounds at best.
The lid (and permanently attached heating element) is quite a bit taller and heavy (the entire oven is 16" tall with the top handle raised). Make sure you have the clearance above if you use it stove top (and keep the cord clear of the stove top).
It heats up quick, but due to the nature of removing the lid, cools off even faster. I'm not sure if pre-heating is even helpful with this, since it takes time to place the food post pre-heating.
It does sear/brown the tops more than the sides of foods, but heating overall seems well distributed. The fan is quiet.
The beauty of this item is that you can use it with your stove top burner "on", heating the lower wok, while finishing off the top and sides with the convection. Braise the meat in the wok, put it on a rack, and finish it off all in one (with the stove top burner left on low or simmer). I've had chicken (4 lb hen took about an hour with excellent crispness, yet juicy inside, no basting), fish (flaky and cooked evenly) and next I will try a steak. I think I will sear the meat, in the wok, in butter, then finish it off on the rack.
Also, I said I have a small apartment (490 sq ft). The other reason I bought this was so I could cook in the summer without heating up my entire apartment. And, yes, this passed with flying colors on that front.
Careful, when you raise the plastic handle of the lid (and the unit will auto turn off), the handle has a small metal bead to click it closed. That bead is freakin' HOT!
Also, make sure you have a place to rest the glass lid when open. It takes a lot of space, is very hot, and cannot be put on your wood, Formica or even fake stone counters. It is an OVEN people, of course it will be hot.
I can't comment on the warranty or customer service (yet), as I have no need for it. But in the event I do have an issue, it was under 55 dollars delivered, so, ... meh.
edit; the little plastic under the wok handle broke in half where the screw holds it on , easily replaceable ,I emailed the company and this is what they responded;
" Good afternoon,
Unfortunately the wok handle is a non-replaceable part so we do not stock replacement handles or the plastic part of the wok handle.
If you have any further questions or concerns, please feel free to contact us."
..... but I just filed the handle undersides with silicon , and it's fine now ........ I'm liking it more and more... still recommend it.