This review is from: Oyama TRO-110C Turbo Convection Oven, 12 L, White (Kitchen)
It took me a few days to actually get interested in using my new oven. The directions are really lacking, so I wasn’t sure where to start. There were only two recipes in the instruction booklet – lobster and crispy chicken. There wasn’t even a standard instruction booklet diagram explaining the different parts in the box or how they fit together. Fortunately there are many similar models on the Internet, so I found directions in other brand’s instruction booklets to fill in my knowledge gaps. One mysterious, extra piece turned out to be a handle to take the racks out when they are hot, but that took some Internet digging to figure out. It wasn’t obvious what to use it for from looking at it, and it wasn’t mentioned anywhere in the instruction booklet.
Other than that, once I got over the where do I even start hurdle, the oven overall works great. Food generally cooks in less time than it takes to cook in our wall ovens, and I suspect at much less wattage. My first dish to try was roasted onions and potatoes and it turned out very tasty on my initial attempt. I love roasted potatoes, but I usually don’t have a lot of roasted food over the summer because our built in ovens tend to heat up the whole house, which we try to avoid when it is 90 degrees or more outside. This turbo oven roasted my onion and potato dish well without heating up the surrounding areas in the kitchen. I wish I would have had this turbo oven to use at the beginning of summer.
My second dishes to try were chicken breasts and pork chops. Again both came out very good even on my initial attempt. I did leave the pork chops in a bit too long and they got a little dry, but that was my fault and not the oven’s. I let them simmer in gravy after taking them out of the oven and they moistened out well. I still have to get used to remembering the shorter cooking times. I made pork chops in my Nesco roaster oven last week before I had this oven and they took 2 – 3 times longer to cook in the Nesco roaster vs. the turbo oven.
I debated giving this oven 4 stars, docking it one star for the lame instruction book, but really the oven itself is a great value for the price compared to the infomercial brands that cost over twice as much, so I stuck with the 5 stars. One other thing I liked about this oven is that the bowl is made of glass and not plastic like some of the more expensive brands. Glass just seems healthier and less likely to chemicals into my food.
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This review is from: Oyama TRO-110C Turbo Convection Oven, 12 L, White (Kitchen)
A friend of mine purchased a Turbo oven last year from another manufacture and he swears by it. I Thought it would be nice to have ,but I didn’t what to spend $139 as he did for his. When I entered Turbo Ovens into Amazon,the Oyama Turbo came up. Upon doing a little research on the Oyama, and others products like this , I saw they all had 1300 watts of power, ran by halogen heat source and used a fan to distribute the heat. So what was the difference? Each manufacture was charging double the price for their oven compared to the Oyama.
I decided to purchase this oven because it looked solid and had all the features as the expensive one’s did.The Oyama arrived days later and the moment of truth was upon me.I opened the box up read the directions and within ten minutes I was ready to go. I decided to try a steak,and fourteen minutes later It was ready. The steak came out perfect and I was sold. The next couple of weeks I tried everything from pork chops to fish and everything came out great! As far as the clean up,a piece of cake. This product is for everyone and I wished I had bought it last year! This product would be great for college kids away from school.
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This review is from: Oyama TRO-110C Turbo Convection Oven, 12 L, White (Kitchen)
Just got this item yesterday. We made chicken, baked potatoes, and cauliflower in it for dinner last night and we absolutely love how it works and the way the food came out. Now we are just hoping the element lasts. We’ll update this review as time goes on, but we are likely going to be using this at least five days every week. Wish I had purchased one before this.
For our boneless, skinless chicken breasts last night, we pounded them to 1/2″ thickness, coated them with a mixture of sour cream, a little olive oil mayo, then dredged them in panko bread crumbs with spices and a bit of olive oil. We put these on the bottom rack with four Idaho bakers in the skins on the top rack for 40 minutes at 400°F. Then we put in a partly wrapped foil pouch of cauliflower pieces with some cayenne for another 20 minutes. This was the best chicken we’ve had in years, and the potatoes and roast cauliflower came out great as well.
Clean up was amazingly easy as we had lined the bottom of the glass bowl with a sheet of foil. Fast, easy, low energy consumption and great tasting food! Can’t beat this for the price. Oh, and did I mention it also fun!?
======================================================== A few things to consider adding on…..
First, we have used this to make some of the best chicken and fish (along with potatoes and veggies) we’ve had in years. We love it.
Tonight we tried pizza for the first time and we used two items we got from Amazon.com that I thought would help and it turned out they did. So here is a recommendation for you for under $15 including shipping if you have Prime….
We got the Winware 9″ “Pizza Scream” (aluminum) and the 10″ Cook Pro stainless mesh colander. Together under $15 including shiping, prime. Our pizza dough, rolled out to 9 inch diameter (about 200 gm), went on the “Pizza Scream” screen after pricking the surface with a fork and brushing with olive oil, and that was put on the lower rack to bake for about 10 minutes at 400°F. We removed that, added our toppings, and put it back with the oven set at about 450°F. We noticed the top browning a bit too quickly and then used the 10″ colander, inverted as a “diffuser”, and it then cooked very uniformly until the pizza was done — one of the best we’ve ever made, and we have been cooking them on pizza stones in our oven placed with a wooden peel for a long time. This was better.
Here is the science that caused me to buy these items. Aluminum has relatively high thermal conductivity 10X that of stainless steel, roughly. So the Winware “Pizza Scream” in addition to being ventilated, conducts and disperses any temperature gradients that develop under the pizza crust. However, since there is no rotation of the food being cooked, it is possible, and seems to happen according to my limited observations, that localized hot spots can develop that will result in uneven heat distribution during baking something like a pizza. This is where the inverted stainless steel wire mesh colander comes in. First, it causes turbulence in the air currents above the pizza resulting in more uniform air temperatures. Secondly, it heats up to the temperature of the oven and thereafter provides a uniform dome of radiant heating over the pizza surface.
Radiant heating is actually a part of the electromagnetic spectrum, just like visible light, though not visible to our eyes. Imagine the colander mesh “glowing” in the infrared. That glow is more uniformly transferred to the food below. So the inverted stainless mesh colander serves this purpose of evening out the temperature via two different mechanisms while the aluminum “pizza scream” screen under the pizza allows a ventilated, even heating of the bottom crust.
The combination I bought fits quite well, but I think one could also get the next size of “pizza scream” and colander to make larger pizzas. A 9″ is perfect for me and my wife, though for one meal, and we like making things fresh rather than eating pizza left-overs.
I have done a lot of bread baking, and I plan to use these two accessories to try to duplicate my 100% whole wheat bread recipe in this oven. News at 11 🙂 ====================================================================================== The inverted colander works great as a general dispersing medium for the hot air to create more uniform heating. The “pizza scream” works great for pizza in this oven coupled with the colander “dome”. We bake the crust first and then build the pizza and bake it like that covered with the colander.
Another thing we’ve discovered is that cooking vegies works great with the colander right-side-up and vegie chunks piled up from the center against the sides in a single layer with the pizza scream on top — a perfect fit. This is facilitated by adding 1/2 cup water to the bowl (below the bottom rack) so…
I Love It – Wish I’d Bought One Years Ago,
Other than that, once I got over the where do I even start hurdle, the oven overall works great. Food generally cooks in less time than it takes to cook in our wall ovens, and I suspect at much less wattage. My first dish to try was roasted onions and potatoes and it turned out very tasty on my initial attempt. I love roasted potatoes, but I usually don’t have a lot of roasted food over the summer because our built in ovens tend to heat up the whole house, which we try to avoid when it is 90 degrees or more outside. This turbo oven roasted my onion and potato dish well without heating up the surrounding areas in the kitchen. I wish I would have had this turbo oven to use at the beginning of summer.
My second dishes to try were chicken breasts and pork chops. Again both came out very good even on my initial attempt. I did leave the pork chops in a bit too long and they got a little dry, but that was my fault and not the oven’s. I let them simmer in gravy after taking them out of the oven and they moistened out well. I still have to get used to remembering the shorter cooking times. I made pork chops in my Nesco roaster oven last week before I had this oven and they took 2 – 3 times longer to cook in the Nesco roaster vs. the turbo oven.
I debated giving this oven 4 stars, docking it one star for the lame instruction book, but really the oven itself is a great value for the price compared to the infomercial brands that cost over twice as much, so I stuck with the 5 stars. One other thing I liked about this oven is that the bowl is made of glass and not plastic like some of the more expensive brands. Glass just seems healthier and less likely to chemicals into my food.
Was this review helpful to you?
|Great Product, Great Price!,
I decided to purchase this oven because it looked solid and had all the features as the expensive one’s did.The Oyama arrived days later and the moment of truth was upon me.I opened the box up read the directions and within ten minutes I was ready to go. I decided to try a steak,and fourteen minutes later It was ready. The steak came out perfect and I was sold. The next couple of weeks I tried everything from pork chops to fish and everything came out great! As far as the clean up,a piece of cake. This product is for everyone and I wished I had bought it last year! This product would be great for college kids away from school.
Was this review helpful to you?
|Great value; easy, great food, low operating cost… and fun!,
Just got this item yesterday. We made chicken, baked potatoes, and cauliflower in it for dinner last night and we absolutely love how it works and the way the food came out. Now we are just hoping the element lasts. We’ll update this review as time goes on, but we are likely going to be using this at least five days every week. Wish I had purchased one before this.
For our boneless, skinless chicken breasts last night, we pounded them to 1/2″ thickness, coated them with a mixture of sour cream, a little olive oil mayo, then dredged them in panko bread crumbs with spices and a bit of olive oil. We put these on the bottom rack with four Idaho bakers in the skins on the top rack for 40 minutes at 400°F. Then we put in a partly wrapped foil pouch of cauliflower pieces with some cayenne for another 20 minutes. This was the best chicken we’ve had in years, and the potatoes and roast cauliflower came out great as well.
Clean up was amazingly easy as we had lined the bottom of the glass bowl with a sheet of foil. Fast, easy, low energy consumption and great tasting food! Can’t beat this for the price. Oh, and did I mention it also fun!?
========================================================
A few things to consider adding on…..
First, we have used this to make some of the best chicken and fish (along with potatoes and veggies) we’ve had in years. We love it.
Tonight we tried pizza for the first time and we used two items we got from Amazon.com that I thought would help and it turned out they did. So here is a recommendation for you for under $15 including shipping if you have Prime….
We got the Winware 9″ “Pizza Scream” (aluminum) and the 10″ Cook Pro stainless mesh colander. Together under $15 including shiping, prime. Our pizza dough, rolled out to 9 inch diameter (about 200 gm), went on the “Pizza Scream” screen after pricking the surface with a fork and brushing with olive oil, and that was put on the lower rack to bake for about 10 minutes at 400°F. We removed that, added our toppings, and put it back with the oven set at about 450°F. We noticed the top browning a bit too quickly and then used the 10″ colander, inverted as a “diffuser”, and it then cooked very uniformly until the pizza was done — one of the best we’ve ever made, and we have been cooking them on pizza stones in our oven placed with a wooden peel for a long time. This was better.
Here is the science that caused me to buy these items. Aluminum has relatively high thermal conductivity 10X that of stainless steel, roughly. So the Winware “Pizza Scream” in addition to being ventilated, conducts and disperses any temperature gradients that develop under the pizza crust. However, since there is no rotation of the food being cooked, it is possible, and seems to happen according to my limited observations, that localized hot spots can develop that will result in uneven heat distribution during baking something like a pizza. This is where the inverted stainless steel wire mesh colander comes in. First, it causes turbulence in the air currents above the pizza resulting in more uniform air temperatures. Secondly, it heats up to the temperature of the oven and thereafter provides a uniform dome of radiant heating over the pizza surface.
Radiant heating is actually a part of the electromagnetic spectrum, just like visible light, though not visible to our eyes. Imagine the colander mesh “glowing” in the infrared. That glow is more uniformly transferred to the food below. So the inverted stainless mesh colander serves this purpose of evening out the temperature via two different mechanisms while the aluminum “pizza scream” screen under the pizza allows a ventilated, even heating of the bottom crust.
The combination I bought fits quite well, but I think one could also get the next size of “pizza scream” and colander to make larger pizzas. A 9″ is perfect for me and my wife, though for one meal, and we like making things fresh rather than eating pizza left-overs.
I have done a lot of bread baking, and I plan to use these two accessories to try to duplicate my 100% whole wheat bread recipe in this oven. News at 11 🙂
======================================================================================
The inverted colander works great as a general dispersing medium for the hot air to create more uniform heating. The “pizza scream” works great for pizza in this oven coupled with the colander “dome”. We bake the crust first and then build the pizza and bake it like that covered with the colander.
Another thing we’ve discovered is that cooking vegies works great with the colander right-side-up and vegie chunks piled up from the center against the sides in a single layer with the pizza scream on top — a perfect fit. This is facilitated by adding 1/2 cup water to the bowl (below the bottom rack) so…
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