Whynter TSO-488GB Grande 40 Quart Capacity Counter-Top Multi-Function Convection Steam Oven, Black Stainless Steel

I can't imagine finding a better steam oven. It looks very commercial and sturdy. I have had no issues with it whatsoever, and it is very easy to operate. They seem to have thought of everything. I hope to have this oven with me for a very long time. I currently use it for baking various types of bread, and it seems to be ideally suited for this application. With the steam feature, you can do so much more than you can with a regular oven, and I have a very nice Kitchenaid oven.

I can't believe this product has no review.I am calling it the ultimate cooking machine. It has all the function I need.I got this couple weeks ago and I can't live without it now.This is not just an air fryer, it Is also a steamer, dehydrator and more.You can bake, make yogurt, fry chicken wings, fries, grill chicken and steam fish with just a touch on its beautiful mirror function panel.I made chicken wings with it, took 20 mins, came out crispy and juicy. Then I tried its rotisserie function, very easy to use. I just left it there until it beeps.It has a self clean function which is great for a full time working mom of two kids. I just wipe the water off after self clean and it's done.Quart size is huge, I were not able to find a large capacity on the market until I found Whynter "cooking machine".My husband uses it to dehydrate the boar he hunts, jerky came out perfect.I am taking it to our next RV trip for sure.5 starts for sure!!

The media could not be loaded. I've had this a little over a month. I've roasted in it twice and used the air fryer function about 5 times. Mostly the steam. I noticed it took a lot longer to cook than my old countertop oven. Recently I popped something that needed to be reheated for 30 minutes at 380 degrees. After said time, it was luke warm.I then tested it with 2 oven thermometers I have, both showed it was 50 degrees off the set temps. I then sent an email to Whynter making this point known. The response was basically to clean it even though I'd hardly used it and it wasn't dirty.I did as they said anyway and the steam clean quit after 17 minutes and it hasn't worked properly since. In the video you can see, not only does it not maintain a temperature, but actually cools down! I have requested either a working replacement or a refund, preferably the later. This has so far fallen on deaf ears. I now have an oven that doesn't work and no customer service at all. Would I recommend this to anyone? NO. Stay well clear as I have a month old pile of junk sitting on my counter.

I'm very impressed with the versatility of this combi oven. I really like that I can set the cooking time and not have to worry about overcooking, which isn't possible with our 10+ year old stove. It uses steam, which prevents the food from getting dried out without having to add water to the dish. It keeps meats moist and in my opinion, makes food taste better by retaining the juiciness of the ingredients. It finds that nice balance between crunchy and succulent in most dishes, although that mostly depends on how long you set it to cook, at what temperature, and at which rack position. I don't know if the pre-programmed settings strike that balance, as I almost never use them. I go straight to the DIY function to set the temperature and cooking time. After some trial and error, I figured out how to cook pizza and make the dough crusty on the bottom: preheat to 450 F, turn a baking pan upside down to use as the base for the pizze and leave it in during preheating; add the pizza on top of the back of the baking pan, it will cook the bottom crust faster without burning the top. Do not use parchment paper under the pizza because it will trap moisture and prevent the dough from cooking. For pies larger than 12", I cut them in half and bake them on two separate racks, rotating them along the way to prevent them from over/under-cooking. It only comes with one rack, so I purchased an additional pair: https://www.amazon.com/dp/B07J5696DP. Another rack can be purchased directly from the manufacturer, but it comes with the roasting kit, which I didn't need yet another. Use liner for the bottom at all times as anything that might splatter will create burn marks on the bottom surface of the oven. I was able to cook a 22lbs (!) turkey on Thanksgiving at 325F. I was amazed it fit. It took less than 2 hrs (not including preheating), which is faster than a conventional oven for a bird this size (note: there was no stuffing, as it prevents the turkey from cooking thoroughly in the middle). It came out excellent, cooked through and through, tender and succulent. It was so good we bought and cooked another one the following week. I used this deep pan to cook in: https://www.amazon.com/gp/product/B07KPXCB1M. I'll look for a deeper pan for next time because a lot of stock accumulates and I have to empty it once, or it will overflow -- the stock is delicious, by the way, make sure you save it to add to other dishes. There are some things that I don't like about the oven. For dishes that need to cook without a lid (e.g., on a baking tray), it tends to cook the portions closest to the back of the oven faster, so rotating the food is key. This doesn't appear to be an issue with dishes that cook in a container with a lid (e.g., pyrex ware). I suppose it uses the fan in the back to circulate the air, which creates a hot spot near it, though this happens even when I select a cooking setting that does not involve the fan. In the beginning I didn't realize that you can set the temperature for the top and bottom separately, I don't know how I missed that feature. It is a huge advantage for controlling the cooking process and preventing the outer portions from burning before the rest of the food is cooked. It would have been nice if it gave the temperature reading at any given moment, instead of just showing the temperature it's been set to, so one could make decisions based on how the food has cooked up to that point, but alas. I use a digital thermometer to gauge the interior oven temperature at its various points, and an internal food thermometer. By the way, the digital point-and-shoot thermometer confirms that the back of the oven, closer to the fan, gets hotter than the part closer to the glass door, so the fan circulation isn't doing a great job. Another thing I fret over is that I can't fit an oblong dutch oven I have, it's too wide with its large handles. I will have to buy another one that fits, which is a bummer, as those pots are more expensive than this oven. Lastly, it seems to engage the steam even when you haven't selected the steam setting. This is substantiated by the fact that it won't start cooking unless there is water in the container (the front interface blinks). Once it's done cooking, the accumulated moisture starts cooling off, and after a while it creates a fair amount of condensation to the point that a small puddle of water forms at the bottom of the oven. If you happen to leave the food in for some time after it's done (in a baking tray without a cover), you risk making it more soggy than desired. With something like squash, that might not be a big deal, but with baked goods it will impact the texture. Even as such, it does a good job as an air fryer. I cook sweet potato wedges and other tubers and they come out crusty on the outside and meal-y on the inside, which is how it should be (just remember to remove the food right after it's done to avoid the moisture from the steam from settling). All and all, this oven works great and cooks well, to the point that I am rarely using the regular stove. It may feel like downsizing, but in my opinion, the overall benefits outweigh the cons.

It is freaking cool. The best appliance ever! The ultimate meal prep appliance. I think it replaced everything. I haven't touched a pan in months. The steamer is a game changer for meal prep reheating. Perfect steaks every time!The controls are good guidelines to help but can be pointless and I think most are a couple minutes short and not hot enough. I started a note card with my custom cooking settings and food item/items. Touch buttons suck. I'll live with it. Its BIG. Way bigger than i thought.... I got over it.I cant wait to cook a whole tenderloin in this thing!I dont know how im going to get the grease stains off the back or the sheet pan... Parchment paper is a must! Says no chemicals... To use the steam setting and a cloth. I recommend wiping it down and letting it dry lot every time. The door seal is ok. I hope they sell parts. If i get 3 years out of it il be happy. It had a terrible vibration when i first got it and had to tighten some screws.I might have to take the back inner fan shroud piece off to clean correctly later on.