🔥 Sunpentown SO-2007 Convection Oven with Wok Base and Advanced Heating Technology Review

What sets this convection oven apart from others is that the bottom portion cooks through the wok at the same time! Definitely saves cooking time, especially if you're always in a hurry! :)

I guess I'm just not used to ovens like this. Already had to replace the glass above; it is bulky and difficult to handle. It also cooks faster and more evenly than traditional ovens; and I like the dual purpose wok tray.

My friend introduced me to convection ovens last summer and it was a big change! We cook steak, chicken, sauté onions and potatoes, reheat pizza, etc. It takes much less time to reheat than our oven, so dinner comes out quicker. I love it!

I've been through the taste spurt phase and the jet oven phase. Both served me well until the heater failed on an aroma burst and the fan failed on a jet stream. While I loved both of those previous products, they weren't easy to clean. Even if it was dishwasher safe, there was still a lot of cooking oils stuck to the lids and plastic bottoms that wouldn't come off. Until now, the non-stick wok base was just as easy to clean as the glass lid. The heating element is advertised as hotter than the

This oven is a real find. First of all, the top is glass, while the bottom is a kind of lightweight wok base that makes it easy to move around the kitchen when needed. I kept it on the counter and it has earned its place there. I use it almost every day and some of the foods that have proven to be good have been chicken feet, roasted whole chicken, garlic bread, tempeh, cinnamon rolls (in a tube) and basically ANY type of frozen food that can be put in the fridge . to bake. The meat is crispy…

Excellent product! Everything cooks fast! Speed between microwave and Airfryer. It is best for reheating frozen foods such as chicken strips/nuggets, french fries/potato wedges, snacks and rolls. Dishes are always crispy, they do not have to be turned in the middle of the cooking process. You can also air fry food in this oven. For fries, simply toss the prepared potatoes in a plastic bag with a little oil and salt and cook for 15 minutes at 400 degrees. Then sprinkle with garlic powder…

I've been using convection ovens for years because I love how they seal the meat on the outside and brown it thoroughly and evenly while retaining the juices. Early models featured a dome that sat over a pan, allowing fat to drip down the sides. Then there were models with a heating element and a fan mounted on a lid and placed on a deep bowl. This eliminated the problem of liquid leakage, but sometimes I would touch the hot glass with the back of my hand while removing the flesh and say very…