Review on NuWave Pro Plus 🔥 Oven with Stainless Steel Extender Ring by Christina Johnson

10/14/2019: I still have it, only issue with it was the rusty grille which isn't a big deal. I'm giving him 5 stars back because he still works like a champ after all these years. 10/26/2015: I love how this thing cooks! Both frozen and fresh, amazing "little" oven so far, so glad I have it. The almost perfect cooking design is better than anything I've tried before and designed to perfection that some of you will crack the dome and pay an extra $50-$75 for a replacement. I'll explain that later. Pros: Love it (5 stars) - Easy to use, cooks great, keeps food moist and browns perfectly if you follow online tips - Very easy to clean and manage, well designed so food doesn't get in too many places get stuck - controls are very simple, default temp is 350F and you can change it on this model - fat melts slowly but surely, with a 5 lb chicken I weighed almost a pound of fat on a tray, thanks to Mr. Perdue for the extra fat! Cons: Not bad (-1 star for cons including Dome Doom, see attached images) - Dome holder aka Dome Doom: Strategically designed to perfectly hold your hot plastic dome particles at an expanded angle by applying sufficient tensile stress to the curved underside . hack it, which I can predict will start at the bottom. The alternation between hot and cold applied by the metal holder and angle to allow warm moisture to flow down with the metal as it cools is the perfect recipe for a medium voltage interrupt. The metal brackets securing the power head to the doomed dome are flimsy to say the least, one was already broken when I received the unit.-They should develop a slightly larger version that can actually cook a real turkey, not a miniature one Chicken Size Turkey Tips: I often use a 1-inch rack with large meats and full chickens so they don't over-brown on top. - I use a cooking thermometer to make sure it's done before slicing it. - Sometimes I put a solid layer of onion slices under the meat to keep it moist (that sounded wrong), it depends on the cutting. Sometimes I cover it with foil if I see it getting too brown. You can put water with herbs on the bottom to steam a little. place the foil on the bottom pan to keep the fat from dripping and toast it as a permanent addition, then you can toast the fat foil.