Oyama TRO-110C Turbo Convection Oven, 12 L, White

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 that the moisture content of the air is close to saturation during cooking and that way the vegies don't dry out as much.We bought a few inexpensive 9" round cake pans on Amazon, about 2" high. And we've found that tossing the vegies -- cauliflower, broccoli, carrots -- in extra-virgin olive oil, salt and pepper and then baking them in these pans on the lower rack for about 20 minutes at 400°F - 435°F gives good results. In addition to water in the bottom of the glass oven housing (not touching the pan), we put a few tablespoons of vegetable stock or water directly in the pan every 10 minutes or so. This further helps to provide humidity and prevent desiccation. For the last 5 minutes, we crank the temperature up to maximum to increase browning. We use the pizza scream on top of the pan to aid in dispersion of hot air.We've also made great whole chickens by putting a lemon or orange in the cavity with several knife cuts in it along with a sprig of rosemary and several cloves of garlic. putting the chicken on the bottom rack brushed with butter and liberally salted and peppered, we cook at 400°F for an hour and then 350° for another 30- 50 minutes so that internal temperatures exceed 190°F an the chicken falls off the bone.

I bought this for three reasons: 1.) price, 2.) non-halogen heat source, 3.) glass bowl. 4.) a nationally advertised brand is twice the price, with a plastic bowl, and rumors of terrible customer service. I am very happy with the Oyama and would readily buy it again. The quality, form, and function are all quite good.So far I have used it to cook a whole chicken, chicken pieces, steaks, baked potatoes, fries, cookies, roasted seeds, pies, and more. It is wonderful to be able to clearly see all of your food, and gauge the amount of browning going on. About the only thing it can't do is make soups, or deep fry or stay on longer than an hour.My main complaints are all really just nits, but, in the interest of being thorough, I will mention them anyway:1.) The unit comes with a weird set of "tongs" for pulling the 2 included racks out of the oven. You have to be careful to only use them to grasp the outer edges of these racks away from the legs. If you give into temptation and try to grab the inner rack bars, they can flip and dump your food into the oven. Not a big deal, but the tongs can be a little tricky to fit between the rack and the walls of the oven. The tongs also work well to lift pie plates from the oven.2.) The spacing of the racks is wide enough to fit a good sized finger. As a result, smaller foods like french fries can easily fall through. This can be easily remedied with the purchase of a narrower spaced rack, like a cake rack.3.) The size of the racks does not offer a lot of real estate for spreading out something like fries, although to be fair, I was able to spread out 2 potatoes worth of fries. Also come on, this is only a counter top sized unit with only two rack levels.4.) There is a very heavy gauged "wire" rack that holds the lid and heater when not in use. It works well for this purpose, but for some reason, when it is not in use, I keep knocking to on the floor. This is probably due to the smooth chrome construction, my granite countertops, and my personal clumsiness.5.) There is a mode for cleaning the unit. You fill the bowl about 1/3 water, add some dish detergent, and set it to the wash setting. The fan will slosh the water around. I suppose this might eventually clean some stuck on food, but is it easier to wash by hand, unless you are a truly lazy person. Still it is interesting to try this with just water as it really help you to understand the wind turbulence, of the fan. You can easily see the difference made by placing a pie plate or other obstructions, on the top rack.6.) you are not supposed to turn the timer backwards. I hear rumors that this can break the timer. I have not tested this, and haven't needed to. It is a simple matter to turn the temperature dial to Off and or unplug the unit if there is still time on the dial.All in all, I am very happy with my purchase and would recommend this unit.Update: January 2022 my unit stopped heating - so 5+ years of frequent use. Time to send it off to the great kitchen in the sky. I am still satisfied with the purchase. We got a lot of good meals out of it.

I did not really understand or think about different size cookware. The largest pan, bowl or cooking device you can put in the oven is 8 x 8. The oven bowl is extremely hot when done cooking, so while the oven is cooling off, so is the food you cooked. Also if you think you can use pot holders to get your pan out of the oven, it doesn't work well because the pot holder on both sides of the pan, may grasp the pan but your wrist and arm are exposed to the very hot oven bowl.I did make an 8x8 cake and it came out very well, and in about 20 minutes. I also made a steak from frozen state to cooked in about 20-25 minutes and it was very good. It is very easy to use. I was going to return it but the shipping was about 60% of the cost of the oven. I will use the Oyoma oven in the future. It really does do a good job for its size and the few things I cooked in it. I did try reheating some chili. I put the bowl of chili in the oven, guessed at a time and temperature and cooked it. One time I had to add more time and it was fine. Plus the fact because the bowl is smaller I could take the bowl of chili from the oven with pot holders and eat it. I warmed a few other things that I used to heat in the microwave the same way and they were fine.They suggest you cut your regular cooking time by 25% and your cooking temperature by about 25%. Overall the product is well made, works well and it is great for cooking meals, baking. It does cook thoroughly in less time. I have to search internet to find out how to broil and fry in this. and other things. The turbo wash is simple enough to operate even though I did not use it I saw a video on "you tube" on how to use it. I would have given it 5 stars except for the problem removing food from hot oven and my misunderstanding of its use. I would recommend this to a friend.The seller Shop D was great, product arrived well packaged and in good time. The seller was cooperative about returning it and gave me no hassle. I decided not to return because of shipping charges. I would buy from the seller again on something else.

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.

An excellent, versatile well-built kitchen appliance. Before this purchase, I was undecided in what to replace my convection/microwave oven. I ditched the idea of a continuing with a microwave and took a chance with this turbo oven after seeing it positively reviewed in several other websites. I've had it over a month and I am not disappointed in the least. I use it daily to warm and cook meals. In reheating small things, the time is slightly extended. For example, reheating an eggroll will take 7-8 minutes @ 350F--while a microwave would take 45 sec (& be soggy). However, the turbo oven always has the advantage to make it crispy on the outside. If someone wants to take issue over the 6 more minutes compared to the microwave, then you have your choice. It's not an inconvenience to me, I've learned to appreciate and slow down and relax at home. For cooking larger things like 6-8 chicken thighs (2 racks), the turbo oven closes the speed gap (compared to a MWO) and really surpasses in taste. A turbo oven is still faster than a regular standard oven. Turbo ovens don't need to be preheated.I eat healthier with it as well, just add vegetables in the last 10-15 min so they don't overcook. Vegetable additions such as celery, pepper, onion, scallions, and mushrooms are easy coated with olive oil, salt and pepper and you're ready to roast them. Adding vegetables also creates a delectable and aromatic experience.Clean up is pretty easy compared to other cooking methods. To save on some clean up, you can use aluminum foil, but I prefer to use parchment paper (conservatively)[also check its temp rating]. Also, remember to leave enough airspace between your food so the hot air can circulate.I agree, there is limited documentation on usage and the included tools (& racks), but if you go on Youtube, it can help. But really, if you have some basic cooking common sense, it's easy to figure out--trial and error.

Edit: the turbo convection oven is standing the test of time. It still looks like new and the glass bowl is crystal clear. Food cooks well with no pre-heating wait, and it's so easy to keep clean. I hardly ever use my regular oven anymore. Only down side is the temperature calibration is off so I have to guess on new recipes -- I often start with half the recommended temperature, then check in 5 - 10 minutes.I've had the turbo convection oven for a few months now and am very happy with it. It is great for baking and things that you want to come out crispy. It has been hard to learn the basics since the manual doesn't help much and there aren't that many cookbooks of note.Turbo is great to cook a meal based on roasting. I'll set it to 425F, warm up for 10 minutes with a cup of water in the base, then place 4 to 6 chicken parts on the lower rack with a couple piece of corn on the cob, and put a vegetable to roast in the top - cut up summer squash with a little olive oil comes out heavenly, cut up roast potatoes are great - you can do any roast-able vegetable. Now the best part: for me, each vegetable takes about 15 minutes and the chicken takes 45 minutes to get nicely crisp, so I can roast three separate vegetables while cooking the chicken. I then carefully pour the water out of the base -- it's now chicken broth I can use for future cooking. I add clear water and place a small Pyrex baking pan filled with apples and blueberries (or whatever) on the bottom rack, lower the temp to 350 and in another 15 minutes I've got dessert or you could use this time to cook a quick bread like corn bread or scones. I let the bowl cool for 15-20 minutes, then wash it in the sink, put the racks in the dishwasher -- the whole clean up is done in under 5 minutes.I use silicone gloves but always end up with the fingers in the food. This set of pot-lifting tools, made for Instant Pots, turns out to a big help for the convection oven too. https://smile.amazon.com/gp/product/B06XKN682K/ref=oh_aui_detailpage_o00_s01?ie=UTF8&psc=1

Pros: Heats food quickly, great for roasting and things like frozen fries, does not readily burn things.Cons: Things like burgers and steaks do not do well compared to grilling them or frying in a pan, all the juice drips out if on the rack and they get dry or if you put them on foil they just soak in the grease and are still dry. I have used this thing everyday for almost a year and I like it but I have a bigger issue with it. The cleaning of the lid. Over time fine mist from grease and other greasy vapor from meat will accumulate on the lid turning it brown. The head unit is not detachable from the dome lid and you cannot submerge the head because the electronics are in there. Unless you clean the lid after every use it will become dirty and disgusting looking there should be a way to remove the lid and put it in the dishwasher or sink.

I swear by these type of ovens . This one in particular is awesome in that one no halogen oven to burn out and break. Seeing I already have had all sorts of accessories from previous same sized ovens that fit this i didn't need to order that acessory kid also air fryer pans fit in here nicely being this is a rather type of "air fryer" halogen ovens,convection ovens are "air fryers" I use this for almost all my meats so i can use the air fryer for side dishes or visa versa Yes i got a separate air fryer. But the best part of these type of ovens is you can fit up to a 15 lb turkey in them with a extender ring so yes you can "air fry a turkey it can be done". The meats and other foods taste great, i have used a little basket to air fry french fries and potato wedges and there is no difference in the taste from this or my cosori. .I love that i don't have a big mess to clean up in my conventional oven and choke and gag on easy off while i clean all though i stlil have to do that with certain recipes and dishes. but have learned to put a commercial sheet pan under pans in my oven .but easy clean up is a number one aspect of these ovens. they wash themselves they have a wash cycle .so just rinse and whatever after some of the racks and baskets if you hand wash can be a pain to clean but what you get in return is worth it. meats are juicy especially pork.. I know I've been "air fryer" with halogen flavorwave type ovens before stand alone units like the power fryer and cosori became popular. I do deep fry occassionally only for certain things. but since the air fryers and these type of ovens came out not as much and not as much of a mess to fix foods. with that in mind i love this oyama oven so far so good. we put our ovens through heavy use so by time they wear out we need to buy a new one they've already paid for themselves anyhow hopefuilly this one lasts longer then the bulb type convection ovens.

Shipped fast. Easy to use, easy to clean just used a paper towel. Works great and came with a recipe book with instructions. I love it because I can see food cook inside. Only thing is I think I have to preheat but not sure I only used it twice so far, food was good, crispy. I feel it's worth the money.

I used to have one years ago, I loved it. But the only ones I can find in the stores today are the Halogen Ovens. The Halogen type are garbage, as the bulbs burn out easily and cannot be replaced. The replacement cost is greater than a whole new unit. They should have been made with, bulbs that are easily obtainable and replaceable (plugin).THIS UNIT uses a heating element that lasts for years. The Temperature control on these units never work precisely, I always put a oven thermometer inside. So no burnt or under-cooked food. I also never use the automatic wash function, as it promotes rust inside the mechanism.

Cooks great. The recipe book and manual is almost non existent. Being glass you can watch your food cook but it is a learning curve to learn how not to overcook or undercook. IT SAVES A LOT OF TIME AND IS SUPER EASY TO CLEAN. No fishy smells when cooking fish!!! We use it more than our high end convection toaster oven

Loved using this Turbo Convection Oven to bake chicken drumsticks. The skins are so crispy and taste so good on every bite and it so easy to clean up. I did tried to bake cake with this oven but the cake may takes longer time than the big oven although the temperature I've set to 375 F. Anyway I will try making cake again with this oven in future higher temperature. The electricity consumption I don't see any much different with using the big oven to bake cake or chickens. The nice thing I like about this oven is I can wash it thoroughly with water after baking. I highly recommend to buy this oven.

Purchased this to replace a 15 year old Turbo that I broke the handle on. Used it a couple of days and heats better than my old one. Always loved the turbo as it is fast and easy to cook with. Purchased this one because it has a heating element and not a halogen lamp which people complain about burning out and expensive to replace.