The Best Countertop Air Fryer? | Ninja Foodie XL Smart Oven REVIEW (Ep#3)
Вставка
- Опубліковано 6 чер 2024
- Ep #1 Breville Joule Oven Air Fryer Pro: • Is This Oven Flying Bl...
Ep #2 June Oven: • An Oven That Cooks Wit...
Ep #4 (finale): Smart Oven Showdown
• Smart or Not? | Brevil...
FIND ME HERE
Combustion Inc: combustion.inc
Twitter: / chefchrisyoung
Instagram: / chrisyoungcooks
PAST WORK
ChefSteps: chefsteps.com
ChefSteps Joule: amzn.to/3jSxpvg
Modernist Cuisine: amzn.to/2MXB5zR
The Fat Duck: thefatduck.co.uk
TIMESTAMPS:
0:00 Intro
1:12 Dimensions and overview
2:44 Unique convection fan
3:44 Science of convection cooking
4:33 What's happening in you oven?
6:41 Pros and cons of this convection fan
8:07 What makes this oven smart?
9:27 Cost-Cutting for $
10:38 Conclusion
Between the Creami and this oven it seems Ninja are making some good products. Looking forward to the final episode.
I really don't want to like Nija ("made for TV" style advertising), but it's hard not to (I have a CREAMi).
SharkNinja products actually last longer than you'd expect for a value-focused brand. The only problem I've ever had with any of their products is a blender cup (the smaller of the master prep style) cracking over time and the thing is around a couple decades old, our other blender set (which is a decade old by this point) still looks pretty pristine, our other Ninja appliances are just fine after years of use as well (first gen slow cooker and first gen coffee bar), and all of our Shark products (again, around a decade old or older at this point) are fine other than the typical discoloration that white plastic does. However the benefit that SharkNinja does have being a value-focused brand is product iteration, which brings refinement and features, their later gen products are a lot better than their earlier iterations. They might be cheaper and cut corners in some areas, but they also last as long as you don't outright abuse them, and if you can wait a bit investing into later iterations is better than buying the first iteration; they're at a good price point where they're built to last awhile in the typical household, but aren't overpriced with unnecessary or intrusive features. Some cost cutting doesn't really matter anyways, like the 2°-4° inaccuracy of the thermometer, most ovens are inaccurate in the first place and a couple minute of overcooking or undercooking isn't going to hurt anything; if you ever pay attention to a full-sized consumer conventional oven, the inaccuracy is even farther off, and I'm willing to bet that your typical consumer-grade digital thermometer that's within the price range most consumers are comfortable with are also within this range or more inaccurate- this cost cutting note is just a bit pedantic and unrealistic without additional data points of comparison to other products within the intended market range, where the 'more accurate' multi-sensor smart-predictive-thermometer is also targeted at a much higher market segment (You won't realistically see this thing in Walmart or Target for example) if not also crossing over into the commercial kitchen market (which is a more realistic market for this thing anyways); in essence there's a massive disparity within all of this. In conclusion, the Ninja oven is a fair price for what it's capable of and how long it'll last you, and since it's not a connected device it's not predisposed to become abandonware once the company moves on or goes under, unlike the other ovens, not to mention that there's no data privacy intrusions with a non-connected device.
Love my Creami!
@@bostonbesteats364 hey just a heads up, fellow creami user here and there is a design flaw that you might not know about. I was wiping down the bit that turns the blade after every usage but didn't realize that it was getting pretty gross still - now I clean it like an espresso steam wand (boiling hot damp towel) but it basically bricked my first creami. their customer service was a nightmare to get in touch with but they did eventually send me a replacement model. just a head's up, enjoy your icecream and sorbets!
Their air fryer grills and smart lid cookers are top notch too.
I really appreciate the work put into these videos. The in depth camera work and animations
That oven is like a hammer, and a great one. I really enjoyed your explanation of convection cooking and even how convection still functions when deep frying. I also enjoyed your noting of the presence of the more forceful convection fan and heating element more typically found on commercial appliances and its rarity in a consumer countertop oven. I like how honest you were as well when outlining the cost cutting realities of that oven. It does seem funny that as you said they probably pushed the outside surface temperature of the limits of UL certification tolerance. But that's I guess what happens when you're making a "bang for the buck" type of product. I'm so incredibly glad that someone with your knowledge, experience, and tact is making consumer appliance review videos. I am very excited to see the final of this series and more that you create in the future. Also, that Fluke testing unit is very cool.
Chef, you should just build us an oven that will beat all three =O)
I have the non-smart predecessor to this oven and I absolutely love it. Specifically because of the size, I can do most anything I would use a normal oven for, but use a fraction of the energy and generate much less ambient heat in my kitchen. Perfect for baking or roasting something in the middle of summer.
Cooking on two shelves is a big plus, along with the more powerful convection and dedicated temperature and time buttons make this an easy winner for weekday suppers. And I've overcooked chicken in the airfryer often enough to know that a thermometer would help. Even though it's a cheaper product, everything about it sounds practical and pragmatic.
I'm a big fan of design with fewer fancy, expensive style choices, and more money and thought given to get the maximum utility out of every dollar. This review has this oven on my list of potential additions to my kitchen.
I've had one of these for a few years now. I love it, and use it more than I use our standard oven.
I enjoy this series and all the videos on the channel.
I have had the Ninja smart oven for 3 years now. We use it daily. Still runs terrifically.
In the time since we owned the Ninja Smart Oven, we only use our conventional oven to bake occasionally. Perhaps, 2-3 times a year.
As an air fryer, I think the Ninja Smart Oven is mediocre. Not terrible but not as good as drawer style air fryers such as the Instapot Vortex.
As a countertop oven, it's fantastic! I roast vegetables, meat roasts and so on almost every day in it.
The only issue with the Ninja Smart Oven we have had is the button's writing rubs off. But again, ours is 3 years old and used daily.
Super informative and interesting! Thanks Chris
the graphic starting at 5:26 is the best visual explanation of your product so far. I'd be interested to see something similar to explain "the stall" when smoking a brisket, etc.
Only the technicality and the quality of your demo has won me over a follow like and a bell !
Good, technical video. I just picked this thing up from me Amazon warehouse. It was shipped as like New, which means that the original box show damage but the machine was actually never used or damaged. I lucked out and got one for $155. No thermometer but saving almost $150 was worth it. The nice thing is these things are returnable. It’s generally a short window, but if you’re lucky enough to have a Whole Foods Market nearby, you just put it back in the box and drop it off very easy to do. Bringing the price point down is such a nice thing because it gets a little hard it doesn’t have a thermometer. It’s a little bit difficult to clean but I paid half price so no complaints.
Great comparison between convection / no convection, really learnt something.
I'm really loving your videos! Thanks for doing these!
You are so welcome!
@@ChrisYoungCooksYou made an amazing video then made it unwatchable by adding music. Im sure you tube or someone told you adding music is good, its not, its annoying in a review video.
SICK REVIEW STYLE BRO!
Bought the Ninja, best thing ever. Frys can't be done better without oil. Meals on 2 racks are quickly and greatly done.
Best oven for baking all kinds of breads and cakes! This is never mentioned anywhere, even on Ninja's website! I might have made the biggest mistake, but I was the luckiest since my Caso Stem Chef was a disaster for breads! I could not have made a better decision. Thanks for your review from Tel Aviv!
What I thought was fascinating in the first roast cooked with convection is that the surface temp rose, then fell, then rose again. Also, in the second non-convection case, this might be the fastest way to get the core temp up, without over-cooking the surface, before dropping into sous vide/surface temp cooking for the rest of the cook.
Yes, you can see the effect of the heating elements cycling on and off at the surface and around the food.
This is a very good Oven. I also have a Breville BOV900BSS. Love them both but I will say my other two Breville ovens only lasted 2 years and 2.5 years and both just stopped one day. My current Breville is a year old no problems so far. nice review.
We also purchsed 3 Breville in all, including the TOV900BSS. If you had to choose between your Ninja and the Breville, which would you keep? I like the taller cavity of the Ninja...
Great review and explanation. It made me think that in today's fast evolving technology, value over longevity can be a plus, as in couple years one may want to get something
new and different.
You make banging videos, kudos
Can you do a similar series looking home counter too combi-ovens too? Or at least an overview of what you think of them compared to the older convection style counter top ovens?
I would sure love to see you review Ninja's new Double Oven with Flex Door. It too is billed as a Smart Oven, and I'm sure your comments in this video would also apply with respect to that. However, the separate double oven concept is unique and I would welcome your opinion as to whether this idea works practically. One does sacrifice height for rotating tall meats, but maybe it is worth it for the gain in other ways.
Great series. Any chance you'll review the Anova Precision Smart Oven at some point?
Yes. But it’s such a different oven that it really needs it’s own dedicated review and explainer.
Could you review the Anova Precision Oven. I've been seeing a lot of videos,and your videos are really in-depth and apparently unbiased
I am amazed this oven doesn't let you turn the convection fan off for traditional oven baking. That seems so obviously useful, single, and easy to engineer. Even heating and air blowing over the food is not always optimal. Since this oven can't do conventional baking, some people will need another oven where they can cook without a convection fan.
I'm glad you hammered them in the final shootout comparison video for it. Unfortunately, this flaw greatly reduces the versatility of the oven. However, it's so obvious that I expect they'll change it in the next version. I'm not going to replace my current toaster oven yet, but I'll be looking out for the next generation of this Ninja smart oven. Other than the fan not being able to turn off, this oven is an exceptional value.
Great video and series. Very useful. The best primer on smart/sensor-cooking countertop ovens and the current state of the market that there is. Thank you.
In what scenario would one prefer to turn off the convection fan off for traditional baking purposes? Thank you
@@Miguel-ve1lh I could have given you a more precise answer when I saw the video and commented eight months ago, as I don't remember the details of this oven. But in general, uneven heat is often utilized in ovens, and convection fans in home ovens should be able to be turned on and off. I don't want fans circulating the air when I want the heat to rise to the top. For example, when broiling or most times when I'd be putting the food at the top or bottom rack of the oven. Pizza with a baking steel I do as high as I can in the oven, because I want maximum heat entering the top of the pizza from the air of the oven. The bottom of the pizza will get a lot of heat from the steel below it. Other foods where I want to slow down how hot the top of the food gets I place on the bottom rack of the oven, to prevent the top scorching. Maybe that would be fine with a fan, I haven't tried. But I definitely do rely on a heat zone at the top for some high heat baking.
Even in my small cheap toaster oven with just a top and bottom level, I consider how high and low to place the food based on what I'm cooking. On the higher level, closer to the top heating rods, heat is more uneven. The top of the food gets more heat than the bottom. Learning how the oven heats my food, and does so unevenly, gives me options. It gives me the power to control how my oven heats my food by moving to different places in the oven. A convection oven evenly circulating the air is designed to make all areas of the oven cook the same. This is often useful, but not always. Sometimes the food will benefit from more heat applied to the top or bottom. Without a convection fan operating, I can influence that. Heat rising to the top, hot and cold spots. Moving food closer to or away from hearing elements. That heating variety opens up more possibilities and control. But if you want even heating, it also means using the center rack and rotating and slower and sometimes inferior results compared to a convection fan. So I'd like a convection oven when I can turn the fan on and off. Sometimes I don't want the heat blowing around.
The airflow affects browning, as well, by blowing moisture off the surface of food. This is sometimes desirable, sometimes not. It would speed things up when I'm trying to get a touch of brown or black on the top of my broiled tomatoes, which sounds like a good thing to me. But if I want to slow browning when cooking something thick for a long time, then maybe I want to keep the surface of the food moist longer.
Anyway, an on and off switch for the fan is an easy way to make the oven more versatile and givr the cook more control of how things cook.
And the simplest and best reason may be that most recipes aren't written for convection ovens. You could try to figure out how to make it work with the convection fan. It would be worthwhile if you make the recipe repeatedly. But if you're just trying a recipe, it's a lot easier to just turn the fan off and follow the recipe as it was intended, without adjusting cooking time. I would be turning the fan off for that reason all the time. Timing is different in a convection oven with the fan blowing.
If you want to bake without the convection fan, use the "Reheat" function. Adjust the time and temperature to what you desire. The convection fan does not come on in the "Reheat" mode.
I'm interested to know more about the cooling effect of steam in the area surrounding food as it cooks. Do you know if the 100-200 degree cooling is similar or a lot less pronounced with food less massive than this roast, like say a sheet pan full of a single layer of vegetables?
Rowenta OC7891 has heating elements around the fan too
Excellent video
Love the science in your video. There are several reasons to avoid this oven. I've seen other videos showing the rusted interior, the filthy interior from baked-on food that wont come off, the buttons wearing to the point of not being able to read them. All of this just screams poor quality. I guess like anything there are pros and cons to any of these countertop ovens. I have Ninja products and they seem to work really well so I'm inclined to buy one of these even though I know there will be issues. I guess it comes down to how one will use this oven. If the convection / air frying features are important this is probably a good choice. I like the large glass door. It does allow you to see more but where does that leave you when the inside is dirty from baked on splatter you can't get off or when it starts to rust. If that happens I'd be prominently displaying a dirty rusted oven. Having said all that, I understand (because of how well you explain the convection process) that this oven excels in this area compared to the Cosori, Breveville, or Kitchen Aid. All of these ovens seem to get hot on the outside surface area which is a sticking point with me. One of the reasons I'm considering a counter top oven is because of the efficiency when compared to heating my large oven. It seems to me that the more heat that escapes these units, the less efficient they are. I don't want to heat my house, I want to heat the inside of the oven. They should insulate these units better. If they did, we wouldn't need to use as much energy to cook our food. Not so much of an issue in the winter when I'm heating my house anyway but in the summer when it's 100 degrees out and my AC is cranking, the last thing I want to do is fire up a counter top oven that will heat my house when I'm trying to cool it. I want this to replace my large oven, and I bake bread so a proofing feature which some of these ovens have is important to me. Not being able to use this oven without running the fan may not be ideal for bread baking. I don't know how important the air frying feature will be since I don't currently have an air fryer. Since that seems to be the one thing that sets this oven apart from the others I'm not sure this is the best choice for me. But, I'm not buying a new car here (this thing is only $275-$300) so maybe I'll try it and see. I guess I can always return it if it's not a good fit. I would love to hear any feedback anyone could offer on any of the issues I raise here. I'm would like to buy a unit soon so any advice is appreciated.
Aha! convection can be a DISadvantage for the large roast if even doneness is the goal. These vids prove their value again. I'll have to experiment with this at home.
I've been enjoying this oven series comparison. Good info all around.
What kind of transparent pot was used to demo frying the french fries? That was very cool to see.
It's fairly hard to find, but the pot is made by Massimo Castagna
@@ChrisYoungCooks Much obliged!
I don't even need one but this video makes me want one
Thanks Terry
Would love to see a test of some of these baking bread....baguettes, boules.
The convection part is interesting. In barbecue people said large offset smokers are able to run hotter due to the large amounts of convection, but in this theory case with humidity and evaporation, low airflow systems like electric smokers should be able to run hotter. Is there a counter effect of evaporative cooling caused by the airflow that make a difference where large airflow actually slows down the food's cooking, despite convection? It's like the Leidenfrost effect and evaporative cooling are clashing and one wins out.
Yes, there is absolutely a dynamic balance between stagnating water vapor insulating things, and really fast air flow causing more evaporative cooling of the surface. I hope to get into this in a future video focused on BBQ smokers and the stall.
What about the anova oven?
Great content as always!!
What do you think about Anova Precision Oven? Is it not smart enough to be included in this series. 😂😂
The Chef has to be smart!
It's too smart. (I'm biased). These other ovens don't know about Wet Bulb.
Extra height could be a good thing, depending on how evenly the oven can heat itself. I bake a lot and I will basically never use more than 1 tray at a time because it messed with the cooking too much. The bottom cookies are never as good as the top ones, and opening to rotate looses heat. Ideally I would prefer an oven with the same footprint but about 1/2 of the height. It would still fit a whole chicken or a dutch oven, which is just about the biggest thing I'll ever use the oven for. I think turkeys are too big too cook well without further butchering. It sure would save a lot of energy to only have to heat half the space literally every time I use my oven
Being an air fryer, it seems like perhaps such an oven would get around that downside. Though I've never used one so I cant really give an opinion on that
As I mentioned in your Joule review, I really wish you'd include a review of the Anova Precision Oven as part of this series. It seems to address many of the issues that you discussed in evaluating the ovens in this series: it has an (internal) temperature probe, which the Joule lacks; it has an app that allows you to use pre-configured recipes (like the Autopilot on the Joule) but that also allows you to adjust the oven in real time (or in advance); it has a rear convection fan like the Ninja oven; it even includes an ultra-precise "sous vide" mode for cooking a temps below 180F(ish) with something like 0.2 degree temperature accuracy; it's a combi oven that allows you to use variable levels of steam during the cook; etc, etc. And while it's not cheap, it's less expensive than the June oven.
As I also mentioned in my other comment, I like many things about it but the touch interface on the oven door handle I find to be a real pain (especially for setting/adjusting temperature). Fortunately, I can mostly ignore that and do everything through the app. Still, it's a shame that it's not more easily adjusted or controlled through the touch panel.
There will be a review in the future, but it’s such a different oven that I didn’t feel like it made sense as part of this series. It needs a fairly long video of its own.
Sounds good, thanks. FWIW, though, when I was looking for a countertop oven, I was cross-shopping the Anova oven against the Breville and June ovens. Other than it's combi (and I guess "sous vide mode") functionality, it does seem to me like a blend of those other three.
@@ChrisYoungCooks LMK if you need a peer review for the APO video ;-)
@@sheimend it’s on my countertop now. Always willing to learn about things I should test.
@@ChrisYoungCooks looking forward to your tests of everything but toast :-)
As an engineer, I very much appreciate the unparalleled thoughtfulness and detail you put into your reviews. Thank you very much for the excellent videos! I originally wanted the Breville, because it was purported to have the most accurate temperature control due to its quartz elements and multiple temperature sensors, so I was willing to pay the price premium. Your review debunked that. Then I thought maybe the Ninja would be a great choice, due to its great air flow and temperature probe....until you pointed out that you can't turn off the convection mode. Now, I can't figure out which one to buy. I would buy the Ninja and just hack it to turn off the fan, but I'll bet it will overheat and cause reliability problems. Hmm.. tough choice.
Yes, the fan shaft is coupled to a fan in the electronics bay, so the fan always needs to spin at a minimum level to keep the electronics cooled. This said, I find myself preferring the Ninja for most tasks even though I'm keeping all three ovens in use.
@@ChrisYoungCooksbesides the quicker warm up, one of the reason I'm interested in these small ovens is to save energy. In light of the fact that they get hot to the touch, they must not be insulated well or at all. have you ever done any energy consumption comparisons among them, or against a full size oven?
@@lincomatic you're correct, they are *not* insulated well and built-in ovens are insulated much better. While I haven't directly tested, I would expect from energy consumption tests is that small ovens like these have the advantage when cooking for relatively short periods of time because they spend less energy pre-heating a large mass of materials. Large ovens likely have the advantage when you start cooking for hours and hours because once pre-heated they consume relatively little power maintaining temperature. BUT it's important to keep in mind that by far the biggest source of energy consumption is removing water from the food itself. Cooking something like a chicken requires a few million Joules of heat energy to raise the temperature and evaporated some of the juices. So for either oven the majority of the energy used will have gone into evaporating water, negating a lot of the energy efficiencies of a small oven versus a larger oven.
@@ChrisYoungCooks I took mine apart and installed a switch on the fan. There's actually a separate fan specifically for the electronics. Originally did this to rest a brisket for 12+ hours. Now I'll keep it in mind for baking. Thanks for the breakdown!
This is how review should be done
These are videos are incredible, Chris. One question, how is everyone cleaning these ovens? The heating elements on top and bottom seem to be an issue.
It’s a pain. Oven cleaner and a lot of time
@@ChrisYoungCooksDo you know of any air fryer that ISN'T a nightmare to clean? Really appreciate the quality of this video btw, just found the channel. I learned a lot about convection from it so thanks.
wait even the BROILER mode has the fan running?
uve been looking for air broil, but most fans dont have it now a days
I have the smaller Duo that flips up. I swear by it and use it everyday.
These ovens are way better than my black and decker toaster ovens! 😂
I have 8 in 1 Ninja oven and its great, Fits larger pizza than this on 10 in 1. But its too low. I am thinking of getting this one but I cant find the comparison between them for size of baking tray. do you have it maybe?
Hey thanks for the detailed and professional review but I just watched another review and it was said that the fan does not come on when using the baking and bagel setting and I coudn't find the info in the ninja booklet so I'm confused!
Also since you decided to keep it and your wife uses it, an update on how it's keeping up would be great! Is there any rust? And is it easy to clean?
Thanks in advance.
Unless they’ve changed something, I can say with certainty the fan is on, just at a slightly slower speed. The fan also cools the motor and electronics behind the oven, which is why it always had to run at a minimum speed.
@@ChrisYoungCooks Thanks
I think there are two separate fans, one for cooling (hidden) and the big main one. I use the reheating function and the main fan stays off for sure.
May I ask whether this is the DT201C or DT251? I literally can't find on ninja kitchen on the difference between the two models.
I wonder if one could add a switch (hack) to turn off the fan?
Feel like we're heading towards a Combustion. Inc smart oven Hmmm?
I'd like to see them open integration with their thermometers to any company that wants it.
@@billy-mild They have API docs on their website, with both iOS and Android libraries available
Amazing
I'm wondering why the Anova Precision Oven was left out. Seems like a comparable candidate as well
Of course air is colder around the meat than in the oven, that might come as a surprise? The meat is cold (cold means steals heat energy to facilitate a reaction, not necessarily low temperature) compared to the oven, thats why we're cooking it lol
It's the same thing as if you were to take an ice cube and put it outside - the ice cube uses heat energy and so the air around it is cold
If the air around the meat wasnt colder than the air in the rest of the box, either convection is so powerful that it moved the cold air too fast for you to measure, or the food isnt actually cooking. It's a necessary part of cooking
I mean, each individual molecule's available thermal energy controls the speed of cooking. At some point, its all the same chain of events, talking about the temperature of the oven is a reliable setpoint for operating the machine moreso than an accurate temperature gauge of the active elements of the machine
I’ve cooked thanksgiving in one of these twice
I did happen to notice that the Ninja oven wasn’t on the shelf. So the width may not be a drawback any more than height depending on your kitchen.
It is deeper, but those shelves are also weirdly shallow. Much shallower that a standard counter.
I had a shelf in my last kitchen where I put a small oven and I doubt the Ninja would fit. Great content, though. Has that old ChefSteps feel.
@@clayhorste 🙏
Really need to know - does it have a non stick coating on the walls of the oven? I'm struggling to find oven style air fryers that don't have non stick! And usually have to contact every manufacturer to ask, since it isn't common for them to list the materials of the walls in product listings.
Did you find out? Or settle on a different oven? I'm really trying to find a nonstick-free one myself.
@@bridgethings4225 yes I contact the company and it isn't a non stick coating, yay! I haven't got it yet but still planning too, hopefully for Christmas 🤞
@@DelphineSerenity Did they say what the walls ARE made of? Chris said it's not stainless steel, and if it's not non-stick what is it? Aluminum?
@@bridgethings4225 Just dug up the email, here's what they said "The internal material of the DT200 is aluminium and not coated" 😊
The booklet with this machine says to put air fryer basket on level 3 when cooking fries - you have put them too low.
May i ask what is the inside made of? Stainless steel?
I want a toaster oven that I can just stick your thermometer into, throw my food in and an AI will see what kind of food it is and can see in infrared camera to cook a perfectly seared and medium rare steak and crispy skin salmon that doesn't overcook the delicate salmon meat. Perfectly toasts any bread or even garlic bread.
If you are still reviewing comments I have a question versus comment. Can this unit be set at a temp say 165 degrees and set timer for say 12 hrs for using as a long rest for brisket etc. thanks Terry
Not that low and not that long.
A note for people buying this. Some of the models of this oven don't come with the internal thermometer and it's not easy to tell which is which. I think the thermometer is a must and Ninja is being sneaky. You can't buy the thermometer separately either as those ovens don't even have the connection for the probe. Do your research.
Correct. I believe the “Smart” designation on the model name indicates it includes the probe and connector.
Why would you cook that thick piece of meat in there like that when you can, oh I don't know, cook it via sous vide with a Joule?? (but seriously.. I would always want to cook that sous vide if I could).
Thanks for the reviews on these. Great detail and comparisons that I haven't seen elsewhere.
Скажите пожалуйста, а какой класс энергосбережения?
Definitely a good thing it's NOT internet connected.
I would suggest titling the video with the feature of the oven rather than the product number. I don’t know anything about ninja x11 or whatever so I have no reason to click. But if it said “first countertop oven with proper fans” I would be interested.
Good suggestion. Give it a refresh.
@@ChrisYoungCooks that was quick! I actually saw the video title change while still watching the video, and only saw your reply after the video finished. Was confused for a sec😅
@@Favmir 😆
Does the thermometer have a built in battery? And if so can it be replaced when it dies?
Yes, it has a special battery capable of surviving the extreme temps. It cannot be replaced, but unlike LiPos, this battery retains 98% of its original capacity even after 5,000 charging cycles which will cover you for a couple of decades.
@@ChrisYoungCooks Thank you for the reply 👍
How do you clean the splatter off the interior. Love it otherwise but find I can’t remove the splatter.
Oven cleaner. But it’s a PIA
@@ChrisYoungCooks thanks
I still see little point getting an air fryer since i already got a convection oven. Aren't they practically the same thing?
I used to think so, but after testing the answer is no they’re not. A true air fryer moves air in a very different way that’s much more efficient for rapid heating, which is helpful for crisping things like fries. I’ll have a new video on this later this week.
@@ChrisYoungCooks Looking forward to it
No app, no internet connection? Good convection fan. Sounds like the Ninja is the winner.
AHA MOMENT MINUTE 5.30 4 me.........has me thinking about brisket and the "Texas crutch" as well........and about how well an inexpensive but high temp worthy "plain ole fan" might work in an old school "dumb" oven or toaster. something I could pop into my late 1940s O'keefe and Merritt or ye olde Black and Decker toaster oven.
No app and no connectivity, we're off to a good start for me!
I have this unit. The problem I am experiencing is that the power is weak. Just warming up leftovers takes a lot more time than my Instant Omni Plus. I always cook with a dip tray directly under the basket. I don't think this oven likes that. If I take away the drip pan, it will leave a mess. Maybe that's what needs to be done with this design. Overall, my experience is the opposite of yours. Mine is going back.
Personally, I think a better option is to go to a light commercial oven. For example, the UNOX Bakerlux Shop Pro. It comes in a few different options. It is a little more expensive than the three countertop ovens you have shown but, the quality of the oven is far superior plus it is phenomenally easier to keep clean. (I do not work for UNOX nor own one at present) I own a Breville Air Fryer, it cooks reasonably well for the price but a pain to clean after cooking a roast etc. The internal cavity is full of small places for grease to hide and it’s construction is of low quality materials. In contrast the internal cavity of the Bakerlux Pro is extremely easy to keep clean due to high quality stainless steel and no small grooves for grease to hide.
Well, it seems that you have been using this machine for a year or so. Have you or your family noticed if the interior is rusting?
I liked this product until all my upper row of buttons stopped working. only took a few months and its a pain in the ass. I'm cooking random things on the pizza setting because otherwise I'd have to hit bake 4 times because it caps out at 5 minute intervals.
Was not including internet connectivity and an app supposed to be a bad thing? lol
IKR :)
Anyone ever told you, you have an AI voice? Super cool 😂
I've heard that these only really have one function - (all the options do the same thing) - and that it cannot really be used for a solid piece of meat (like a whole chicken). also heard that it heats up the whole kitchen. Iam not trying to troll - i would really appreciate if someone can comment on how it works for things like a whole chicken - or baking brownies, cookies etc.
I love this thing! Lol. There’s 3 of us so I wanted something I could put 6 slices of toast/3 English muffins & do other things. Definitely, doesn’t use the “same” function as when I’m using air fry to make wings. My thermostat took a crap in my big oven one year & I finished the pies in it. It’s great for reheating pizza or to put a frozen dinner in.
Just got mine from Costco for $200
Nice fake crunch when biting the french fry 😂
Does it count if I liked this before you said to like it?
First? Love these vids!
cosari 1800 Wi-Fi rotisserie is better I got four of them for $117 is the reason I got four of them like everything else they run about $200
Worked great, but it is IMPOSSIBLE to clean. Horrible design from that perspective. The heating elements in the oven are impossible to get clean. I work hard to keep my kitchen clean, but this was a bun-buster. The food and splatters that get stuck on the interior are almost impossible to get off. I couldn't get the interior AT ALL clean, so I used it until I couldn't stand it anymore then THREW IT AWAY and went back to using my regular over (which is EASY to clean!!!!)
first
7:25 If you add FAKE 'sound effect' to french fries, I can't believe anything you say. I'm writing this comment and closing the video.
8 months late but these are $199 on best buy for cyber monday right now. Probably a screaming deal