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

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.

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 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.

I've been using this several times a week for the last few months. This is a perfect size for 1 to 3 people. I've used it to cook several types of meat dishes, from boneless chicken breasts to a 1/4 of a ham for Christmas dinner. I've also used it to cook beef roasts, pork roasts, Salmon and crab cakes with great results. It heats leftovers and makes world class nachos with ease. It does cook about 20% faster than a regular oven at the same temperature. I think it looks great on the kitchen counter but my girlfriend has nicknamed it r2d2. The bowl does get hot and you should use the mitt type hot pads when taking items out of the oven. You need to rest the top part with the heating element and motor on something heatproof when adding, removing or checking on the things you are cooking. I have a large ceramic pie plate that makes a perfect rest for the lid while putting things into or taking them out of the oven. As noted in other reviews, it does cook the top side of things quicker than the bottom. The perfect example being frozen pizza. You can cook pizza upside down on a pizza pan covered in nonstick foil and then flip it over when it starts to brown on the bottom. That's too much work for me so I do pizza on pizza stones in the regular oven and use the turbo oven for the many many things it does so well. This oven does not have extender rings to allow you to do large items like a turkey. If you need something like that there are several models available that have these. The Oyama oven is a perfect size for couples and small families. It doesn't take up too much space on the counter and can be used to prepare complete meals at one time using the upper and lower racks together. I rarely use my regular oven these days. Most things I want to make I can do in the turbo oven faster and better. It saves on time and energy costs when compared to a full sized oven. You can do a roast or a delicate piece of fish with restaurant quality results with little effort. It is without a doubt my favorite kitchen appliance.

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.

I am a long time devotee of turbo type ovens. Probably going on about ten years and this would be my third oven - four if you count a Fagor warranty replacement unit (see my review of that). I had purchased this while waiting for the Fagor replacement and I unfortunately did not get a chance to use this for months because I lost my job and my home and everything wound up in storage. I toted the Fagor to a relative that was putting me up and when the Fagor replacement in turn died I got this out of storage. It cooks very nicely. I prefer these infrared (glowing coil) types to the halogen (Fagor) for their more even cooking and durability. I have no complaints on how it cooks. The timer does seem to "hang" awhile on the last minute. That last minute can be a couple of minutes. The fan is a teensy bit louder than the Fagor. My major complaint and why I am putting this back in storage is the burning plastic smell. We should all be familiar with heating appliances that give off an odor for a bit on first use. Toasters, blow dryers, heaters. That is a protective coating on the elements. At first I thought this was all it was. I have now used this three times and the smell is not abating. It is rather noxious. In the dead of winter with no real ventilation I simply can't use this anymore. The smell is similar to a George Foreman deluxe type grill I had. It stank forever and then the paint and plastic melted on the back of it. Unfortunately since I was not able to use this sooner I don't have much in the way of return options. Nobody else seems to have reported a stink so I guess it is just an anomaly. But I will continue to look into reviews elsewhere where perhaps somebody else has had this problem to see if they were able to remedy it. Otherwise it will be consigned to use as a patio type appliance if I ever have a patio again. UPDATE - had to fall back on this one when the power cord on my Fagor failed. With it in use once or twice a week for several months the smell has lessened. It will come back if I cook something on higher settings for longer periods of time. But for a quickie cook I can get by without needing windows open. Upping it one star for its longevity. It is shame, probably just something plastic coated too near something that heats up in there.

I purchased the Oyama Turbo Convection Oven and liked it so much that I ended up purchasing two. I've put everything from pork, chicken, turkey, venison, beef, and it cooks it perfectly, without much intervention. What I really like about it is, it doesn't have a dome, it has a bowl. A rather large bowl that I could put a good sized hen in, and still have room for the veg. It is also made of glass, not plastic that can crack, melt, or distort. I can put the meat on the bottom rack, the veg., on the top and with a little timing, I can have it all hot and ready at the same time. Something that I've never been able to do. Roasted potatoes come out crispy on the outside, hot and tender on the inside. I toast my garlic bread in it to perfection. I a male 59 years old and love this oven for cooking in. Since it's arrival my oven has not been turned on. I'm cooking meals that I never would have thought possible. I guess the reason for that is, I can see what I'm cooking, I can see if it needs basting, or if the power needs to be dialed back a bit. For people on their own, it's possible to cook as much or as little food as you like. Also, as I said, I purchased two, well one went out shortly after arriving. I went to the amazon web site and was immediately contacted by the seller, who sent me a replacement which arrived in two days. They sent it that same day of contact. As I have said, I really like the Oyama Convection Oven, and can cook things in it that I never would have thought possible. It cost 50.00 bucks and I felt for that money, I could take a chance on it being total crap, or a really good product. I'm glad it was the latter. Also fantastic customer service, equal, in my opinion, a fantastic product.

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.

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.

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.

Overall very good. Works great for meats but doesn't seem to cook fries very well. By the time they're cooked thoroughly they are hard. Also, if you leave it running for too long moisture accumulates and it shuts off. You have to wait for a while before it will start again so you can continue cooking.

I didn't use it much at first but since COVID and working at home I use it a lot. I like the fact it has a resistive heating element instead of halogen. It will last longer. Just remember to run the fan at zero temperature for 5 min after you are finished cooking so it cools down entirely, and it should last indefinitely.

Very nice product