Sunpentown SO-2007 Convection Oven with Wok Base and Nano-Carbon and FIR Heating Element

 

Sunpentown SO-2007 Convection Oven with Wok Base and Nano-Carbon and FIR Heating Element

 


You Save : $79.54 (59%)
Sunpentown SO-2007 Convection Oven with Wok Base and Nano-Carbon and FIR Heating Element
Sunpentown SO-2007 Convection Oven with Wok Base and Nano-Carbon and FIR Heating Element

Product Description


Amazon.com Product Description
Equipped with a Nano-Carbon Fiber and FIR (Far Infrared) heating element, this round-shaped convection oven not only reaches 392 degrees F in just 10 minutes, it also reduces cooking time by up to 30 percent and runs 30-percent more efficiently than traditional methods. Thanks to its instant heating and deep heat penetration, there's no need to defrost foods ahead of time. Food cooks and browns quickly and evenly and meat stays juicy inside yet perfectly seared on the outside. In addition, the unit's 14-by-14-by-3-1/2-inch wok base, with a highly durable Teflon coating, holds up to 12 liters and comes with a 13-1/2-by-13-1/2-by-2-1/2-inch lid. The wok can be used directly on a stovetop for added versatility. The oven also provides a user-friendly control panel with handy indicator lights and two control knobs--one for setting the 60-minute timer and another for adjusting the heat up to 480 degrees F. Two built-in fans circulate heated air evenly over all surfaces and effectively maintain a consistent cooking temperature. Other highlights include an instant response to manual temperature changes, a safety handle switch, a 2000 RPM motor, and a 45-inch power cord. Accessories include a wok stand, a pair of tongs, and two cooking racks, which lift food up and away from fat and oils, helping to promote healthier cooking. The 1200-watt UL-approved convection oven measures approximately 14 by 18 by 9 inches and carries a one-year limited warranty.
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
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“ And I also think the air circulation is better. ” Aimme J. Mccauley
“ 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. ” Susannah in SoCal|1reviewer made a similar statement
“ I returned and got a prompt full refund. ” Janine L. Sandoval
Most Helpful Customer Reviews
6 of 6 people found the following review helpful
Wok Base is the Perfect Design December 9, 2009
By Susannah in SoCal
Amazon Verified Purchase
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
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1 of 1 people found the following review helpful
Wok base is the best. October 26, 2011
By Aimme J. Mccauley
Amazon Verified Purchase
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.
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Unique among counter-top convection cookers. May 9, 2012
By J. Reid
Amazon Verified Purchase
I've used convection ovens (built in) in the past, and appreciate their quicker cook times, and searing capabilites. This one is not much different except that you can use it stove-top as well.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.
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Most Recent Customer Reviews
Excellent
This is my first infrared oven, I'm glad I got this oven with wok base , it heats very fast and cooks great. the wok base wont break and cleans easy. Read more
Published 2 months ago by mike555
Great infrared cooker, but
I guess I'm just not used to these kind of cookers. Already had to replace the glass top; it's bulky and hard to handle. Read more
Published 20 months ago by Robecology
the cheaper you get it the better
this is my first convection oven, so my review may be a bit biased toward my microwave which I still prefer to use. Read more
Published on February 18, 2010 by A. Berger
Arrived broken and was Awkward
I ordered this and it arrived with lots of broken pieces. Also I did not like the design it seemed heavy and awkward.I returned and got a prompt full refund.
Published on January 16, 2010 by Janine L. Sandoval
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      You Save : $79.54 (59%)
      Sunpentown SO-2007 Convection Oven with Wok Base and Nano-Carbon and FIR Heating Element

      Item Characteristics

      • Convection oven with Nano-Carbon Fiber and FIR heating element
      • 12-liter Teflon-coated wok base adjustable heat up to 480 degrees F
      • two built-in fans for even heating 60-minute timer safety manage switch
      • No defrosting needed wok stand, lid, tongs, and two cooking racks included
      • Measures approximately 14 by 18 by 9 inches 1-year restricted warranty

      You Save : $79.54 (59%)
      Sunpentown SO-2007 Convection Oven with Wok Base and Nano-Carbon and FIR Heating Element

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