Note: I ordered this product to use for baking casseroles, biscuits etc. while I shop to replace my full-size gas oven, which could take weeks to replace and I didn't want to have to stop baking while I get a replacement gas stove/oven. I couldn't wait to get this convection toaster oven! It arrived even quicker than I expected: the estimated shipping time was seven days but I received it within four days. Upon receiving it, I followed the instruction booklet and set it up upon a safe place, plugged it in and set it onto the highest heat setting with the door open to burn off any manufacturing residue. The first couple of things I baked were an hour-long chicken casserole and then some baked chicken pieces. The chicken pieces were just fine at my regular baking time and temperature but I had to stick the casserole into the microwave for 5 minutes to get the chunks of chicken breast to be thoroughly cooked (i.e. to not be pink in the middle, but they were thick pieces, so I thought it might be a timing error on my part.)
Having used it a couple of times, I put an oven thermometer into the oven on the lowest rack and preheated the oven. It preheats quickly, and true to temperature. However, once I put in a filled baking dish, the temperature in the oven quickly falls and never rises to the desired temperature again. Example: I preheat the toaster/convection oven to 375, and prepare a casserole that includes refrigerated chicken breast pieces that I've chopped to bite-sized pieces. The other ingredients are room-temperature or above. After putting the cooking dish into the oven, the oven temperature falls to at least 100 degrees below the preheated temperature, and it never comes back to the pre-heated temperature. I realize that putting something cold into something hot will bring down its ambient temperature, but I've found that I need to set the temperature in this oven at least 100 degrees higher than the recipe calls for in order to cook it thoroughly, and to adjust my cooking time according to a thermometer inserted into the item in order to assure that it's cooked through.
Do I recommend this oven? Yes, I do. It's doing very well as an interim oven! It's attractive, it fulfills its duty and it takes up hardly any space. If I have to adjust my cooking time by 15 minutes or so, well, that's still 100% better than having no oven at all, and it's inexpensive enough that I can work through any quirks that it has.
I did make sure that the door to the oven is closed tightly... I think that maybe the heating elements aren't high-powered enough to bring it back up to full heat once the door has been opened (releasing heat) and something cool placed on the rack. But then again maybe I'm not well educated in convection cooking. Any hints?
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