Buy Sunpentown SO-2007 Convection Oven with Wok Base and Nano-Carbon and FIR Heating ElementSunpentown SO-2007 Convection Oven with Wok Base and Nano-Carbon and FIR Heating Element Product Description:
- 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
Product Description
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.
Customer Reviews
Most helpful customer reviews
10 of 10 people found the following review helpful.
By Susannah in SoCal
I have used tabletop convection ovens for years because I like the way they seal the meat on the outside and roast thoroughly and evenly while still retaining the juices. Early models were a dome that sat over a shallow pan and allowed grease to escape and dribble down the sides. Then came models with the heating element and fan mounted on a lid that fit over a deep bowl. That eliminated the problem of liquids escaping, but occasionally I touched the backs of my hands to the hot glass while removing the meat and said very bad words. Sunpentown has created the perfect design with their wok-based model. No liquids escape, and I can remove the contents without any risk of burning myself. It sits up on a stand so that the hot wok base does not touch your countertop or table.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
2 of 2 people found the following review helpful.
By Aimme J. Mccauley
At first, I was really dismayed by the size of the wok base. It is wider and a bit shorter than the glass-bottomed ovens. I even tried to pawn it off on a family member and reorder a glass one. But, as things turned out, I would have to wait a while and use this wok-style countertop oven for a while longer. I'm still using it 2 years later.My only real complaint with the countertop ovens is that the glass bottom is SO unwieldy and heavy. I never dropped it, but I was always afraid I would. That being said, the wok base is SO EASY to clean. Nothing sticks to it. Light and easy to handle. And I also think the air circulation is better.When and if this one stops working (they all seem to last about 3 years with heavy use), I will make a point to buy the wok base again.
0 of 0 people found the following review helpful.
By Dolemite Liao
I've gone through my flavor wave phase and jet stream oven phase. Both of those served me well until the heating element failed on the flavor wave, and the fan failed on the jet stream. Even with how much I liked those two prior products, they were both a bitch to clean. Even if dishwasher safe, there was still a lot of food oils that would bake onto the covers and plastic lowers and not come off. So far, the non-stick wok base has been simple to clean as is the glass cover. The heating element advertises to be hotter than the jet stream, but so far appears to be on par. I'll have more insights after some more time with this convection oven.
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