Best convection ovens according to redditors

We found 76 Reddit comments discussing the best convection ovens. We ranked the 30 resulting products by number of redditors who mentioned them. Here are the top 20.

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Top Reddit comments about Convection Ovens:

u/1337hephaestus_sc2 · 120 pointsr/GifRecipes

It's a "Halogen Oven"

Rosewill R-HCO-15001 Infrared Halogen Convection Oven with Stainless Steel Extender Ring, 12.6-18 Quart, Healthy Low Fat Cooking https://www.amazon.com/dp/B014UO0KW4/

u/Oranges13 · 38 pointsr/GifRecipes

Rosewill R-HCO-15001 Infrared Halogen Convection Oven with Stainless Steel Extender Ring, 12.6-18 Quart, Healthy Low Fat Cooking https://www.amazon.com/dp/B014UO0KW4/

u/anessa_vay · 21 pointsr/Cooking

Yes, my Breville Smart Oven Air is amazing. I have a full-sized regular oven and I still use this all the time.

u/Dr_Roboto · 13 pointsr/Cooking

Looks like the toaster oven we have. I'm guessing they used it as a base and added a scanner and controller to set times and cooking method.

u/CantGoogleMe · 11 pointsr/keto

https://www.amazon.com/Breville-BOV900BSS-Smart-Oven-Silver/dp/B01N5UPTZS

the greatest kitchen gadget ever. Also use the dehydrator mode a lot to make jerky.

u/chefcycle · 10 pointsr/AskCulinary

I would highly recommend this model https://www.amazon.com/Breville-BOV900BSS-Convection-Brushed-Stainless/dp/B01N5UPTZS

The airfry option is amazing and it works so much better than traditional air fryer designs. Not sure what the price match is for Amazon on the model you are looking at but I think it's absolutely worth it for the airfry or "super convection" mode they call it. I find myself using it when I just quite can't something to crisp up like I like. A few minutes at 450 on super convection always does the trick.

Both will fit the pan you are looking at but NOT the model pryex makes with the extra big handles.

I can't say enough good things about these ovens. I cook all the time using an oven all most daily and I've used my big oven maybe 10 times in the last two years now.

You'll be happy with either one but I say go for the air fry :)

u/luna_noir · 7 pointsr/Cooking

I have this one and it's awesome. I use my regular oven so much less because I can roast/bake/reheat small items without heating up the whole kitchen. I think ours is about three years old and it's fantastic.

u/MashimaroG4 · 5 pointsr/Cooking

Microwaves are highly efficient from an energy standpoint. I think the general though is that a convection over has more utility. In fact today you can buy both in one unit, although expensive. Here is the first one I found off google:

http://www.amazon.com/Cuisinart-CMW-200-5-Cubic-Foot-Convection-Microwave/dp/B001C2J0FG

u/Rsin117 · 3 pointsr/nfl

A convection dome oven

I cook like 70% of my meals in this thing. It's so much better than a toaster oven. You bake a whole chicken in that beast!

u/slashu4normiesubs · 3 pointsr/Cooking

Here's a $1500 toaster oven with an app interface for millennials.

https://www.amazon.com/June-JO00A121601-Intelligent-Oven/dp/B012XOF2SK

u/fsr1967 · 3 pointsr/airfryer

I have the Breville Smart Oven, and I love it. It's an air fryer, toaster oven, convection oven, and dehydrator, all in one unit. I use it practically daily for toasting things (including making nachos in about 5 minutes), have made beef jerky in it, and roasted a whole chicken, not to mention all of the air frying I've done.

It's a bit pricey, it's well worth it, considering how many devices it replaces.

u/kaidomac · 3 pointsr/soylent

Honestly, it's one of the reasons I learned how to cook - it was just so much of a hassle taking risks, especially when dining out. I eventually limited myself to only trying new products on the weekend, and kept a product spreadsheet of what worked & what didn't, although sometimes products would change & I'd get a reaction to them.

It was certainly educational learning about all of the substitutions available on the market...coconut aminos in place of soy sauce, Otto's cassava flour in place of all-purpose flour, and more advanced stuff like homemade nixtamalized corn tortillas using a cast-iron press & keeping them warm in an microwavable insulated tortilla warmer.

I went through probably 35+ appliances trying to find the right combination of safe ingredients & convenience for meal-prepping, as it seemed like EVERYTHING has a huge hassle when it came to food sensitivities. Over the years, I eventually settled on just a handful of truly worthy appliances, including:

  • Instant Pot (electric pressure cooker)
  • Sous Vide (temperature-controlled water-bath) & vacuum-sealer
  • Deli slicer
  • Oster Smoker Roaster with no-filler pellets
  • Baking Steel
  • Breville Smart Oven Air (particularly for the proofing, airfryer, and dehydrator functions)

    Being restricted was difficult because it limited what safe options were available to you, and you get tired of getting sick all the time trying new stuff, so after testing lots & lots of kitchen gadgets, I finally got a good group of machines together that gave amazing, consistent results. The Instant Pot & Sous Vide units are two of my most-used machines. I use the deli slicer (you can find them for $99 on Amazon, no need to get a $500+ commercial unit) with the sous-vide & smoker a lot, primarily for homemade deli meat, because Boar's Head GF deli meat was getting super-expensive (almost $10/pound now!).

    The smoker is super awesome because you don't have to invest in a $500+ pellet smoker or be a BBQ whiz...just plug it in, add some pellets to both cups, and set the temperature! It works excellent in combination with sous-vide-cooked meats as well. The Baking Steel was hugely helpful for making good-quality baked goods, especially pizza:

  • https://www.bakingsteel.com/blog/gluten-free-pizza-tests

    Otto's flour, while it doesn't rise like wheat flour, makes for some surprisingly good baked products, including baguettes that you can bake directly on the steel surface:

  • https://www.ottosnaturals.com/blogs/recipes/gluten-free-pizza-recipe
  • https://www.ottosnaturals.com/blogs/recipes/gluten-free-crunchy-french-bread
  • https://www.ottosnaturals.com/blogs/recipes/simple-country-bread

    This ultimately led to a pretty nice meal-prep system, because I could both control cross-contamination, but also create some legitimately good food (and not just "good for gluten-free"). And as this is a Soylent sub-reddit, don't forget that DIY blends exists! So you can always make your own GF version of Soylent. Tons of recipe ideas available on the Complete Foods website:

  • https://www.completefoods.co

    The thing I always tell people with food issues was not to expect miracles from the food industry, particularly the restaurant business. I've worked in food service and can tell you that everyone is busy, under-staffed, under-paid, and largely vastly under-educated in regards to food allergies. If you're expecting not to get a food reaction based on some kid getting paid minimum-wage in the back of the house to carefully prepare your food for you, you're playing with fire, it's as simple as that.

    That's important to understand because it's so easy to push the responsibility on someone else, but we're the ones stuck with the reactions. I used to have a coworker who would come out to lunches with our group & then get furious when his food caused a reaction in his body - which is a normal reaction, except it was nearly every single week at nearly every restaurant we went to, at which point he should have realized that eating out simply & expecting to feel great simply wasn't in the cards for him, but he didn't want to to accept personal responsibility for it.

    Which is also totally understandable, because I didn't realize what a burden gets lifted off of you when you get take-out or dine in at a restaurant or even just grab some fast-food at a drive-through or just pick up some snacks at a corner store, until I had to live with food allergies for a time. It can be amazingly stressful not to just eat whatever you want, whenever you want to!

    I wish that the food labeling laws were more stringent & covered more bases, because I do think the food industry is in dire need of further accountability, but unless you want to dedicate your life to fighting that battle, having to come up with a different solution is the route everyone with food problems has to go down at some point. Hopefully someday, things will improve even further! Great technology is becoming available & more & more companies are paying attention to the issues & doing a better job with labeling & creating alternative food options, which is really cool!
u/plaitedlight · 3 pointsr/Breadit

You'd have to have something that could get and stay pretty hot. Most toaster ovens aren't going to have a consistent enough heat.

But, there are pretty good counter top ovens out there. Something like the Breville Smart Oven maybe.

u/Kristeninmyskin · 3 pointsr/1200isplenty

And that is why I bought a toaster oven ! I hardly ever use my big oven. Meals for one (or two!)

u/Omh11206 · 3 pointsr/amazondealsus

Toaster Oven 4 Slice, Multi-function Stainless Steel with Timer - Toast - Bake - Broil Settings, Natural Convection - 1100 Watts of Power, Includes Baking Pan and Rack by Mueller Austria https://www.amazon.com/dp/B078SD1JT8/ref=cm_sw_r_cp_api_i_K2HSCbBP2F3AT

u/KimcheeBreath · 3 pointsr/sousvide

Ok maybe I need to clarify
I ordered a steam/convection oven but it isnt a true combi oven.
I ordered this


http://www.amazon.com/Cuisinart-CSO-300-Combo-Convection-Silver/dp/B00E6ZK8BQ/ref=sr_1_1?ie=UTF8&qid=1422480264&sr=8-1&keywords=steam+convection+oven


and I hope it will allow me to cook a few things like bread better than the regular oven.


I dont have the space for a true combi oven. There appear to be a bunch for sale in Portland on CL.

u/WokCano · 2 pointsr/Cooking

I have a cuisineart multitask oven. It steams, toasts, convections bakes, and a few other versions of those. It's that what you're looking for? It's pretty fantastic and I use it all the time.

Cuisinart Steam & Convection Oven, Stainless Steel https://www.amazon.com/dp/B01JRT2WOG/ref=cm_sw_r_cp_api_U0dRzbQQ4J9TN

Edit: added link.

u/lhbtubajon · 2 pointsr/BuyItForLife

Thanks for your input. Price is not a barrier, per se, but price needs to be proportional to value. If I'm going to drop two or three grand on a toaster oven, it had better be built like a tank, do everything the best, look great, and last for 50 years before being re-furbished to last another 50. Oh yeah, and a lifetime warranty.

Basically, it had better be a daily source of joy for the next 5 decades, or my wife will have serious issues with my spending 10x any other high-end toaster oven.

Any thoughts on the Cuisinart models TOB-200 and TOB-260? It seems to get nothing but very good to great reviews. This Kitchenaid KCO273SS also seems to get very strong reviews.

u/keeptrackoftime · 2 pointsr/Cooking

How about this one? It's priced pretty well too compared to the foreign models. It doesn't have a microwave though. Otherwise:

  1. If you just want to use superheated steam, buy a pressure cooker or use a spray bottle or a tray full of water with your normal oven, depending on what you're making.

  2. If you're set on importing one of those, buy a voltage converter. Looks like everything is under 1500W.

u/vapeducator · 2 pointsr/Cooking

The Cuisinart CMW-200 combo convection microwave is a better value, has much greater capacity to rotisserie full chickens and pizza, and is more versatile as microwave as well. Has a durable stainless steel interior and thick pyrex cooking plate that rotates. Comes with a stainless steel grill rack that can be used to cook two layers of food at the same time, or turn it upside down to grill with a drip plate underneath.

Here's a photo of a roast chicken made in one. I've owned one for several years. A cheaper option is a counter top convection oven. I got one with a rotisserie like this one. Making roast chicken at home will often pay for these in savings alone, particularly if you buy whole chickens on sale for less than $1/lbs. Save the bones to roast for making stock in a pressure cooker.

u/jmottram08 · 2 pointsr/Cooking

It is this, with a barcode reader and probably some controllers.

And yes, one of the main selling points for that thing is the bread baking / proofing.

u/runragged · 2 pointsr/Cooking

Looks like they retro fitted this unit

http://www.amazon.com/Cuisinart-CSO-300-Combo-Convection-Silver/dp/B00E6ZK8BQ

I have one and it works well.

u/BooksBabiesAndCats · 2 pointsr/southafrica

Like a convection oven of this sort?: https://www.amazon.com/Oyama-TRO-110C-Turbo-Convection-White/dp/B003XJE60U

It runs off a lightbulb and a fan. We have one (not the one in the picture). Uses wayyyyy less electricity than an oven, and can do what the slowcooker does, but faster and with less power usage. Fulfils a different role in our kitchen. Boiling things, making sauces, etc., is all done on induction (basically anything needing stirring), whatever doesn't need stirring (stews, grilled anything... chips...) gets done in the convection oven.

u/similarityhedgehog · 2 pointsr/Breadit

yes. see if you can find a countertop combi oven like this one made by cuisinart. https://www.amazon.com/Cuisinart-Steam-Convection-Stainless-Steel/dp/B01JRT2WOG

u/abitbatty · 2 pointsr/GoRVing

I'm sorry if this is long, but

Tarps! If you're going to be in a hot area, you'll quickly find which areas of your RV will heat up the most. If you put tarps in strategic places around the outside of your RV, you can create shade and prevent it from heating up, which means not having to run the AC all the time.

If you can afford it, get a dehumidifier machine and put it in a dedicated spot! I live in a stationary 5th wheel and it gets super humid in here sometimes. If not, they sell these damp rid buckets that you can use for a while before you need to replace 'em--they work pretty well for the most part, but I think a dehumidifier would work best.

You may want to replace the locks on all your storage bay thingies (the ones that open from the outside), those use a stock key most people who own rvs have. To save on propane, you can get a little toaster oven with two burners! or just some standalone hotplates!

Make sure your toilet paper is septic safe (doesn't have to be RV specific! I use Charmin or the walmart version) and that you keep your black water tank

  • Partially full of water all the time (like 1/4 the way full) so stuff breaks down properly and you don't get TP clogs
  • The draining valve never gets left open even if you're permanently hosed into a sewer connection! This causes baaad clogs that are gross and hard to get rid of.
  • You should use the sewage tank treatment stuff so it doesn't get stinky and everything breaks down properly so you can dump the tank with ease! Definitely get these or something similar in large amounts and probably when you buy your toilet paper. They sell this stuff at Walmart!

    Optionaly:
  • You can replace your bathroom vent so sewage gas doesn't get blown back into your RV in windy conditions. That is not fun!

    These kind of tension rods can be used for anything from storing pot and pan lids, to making a little makeshift towel rod in the bathroom or shower.

    I recommend finding a good but decently large dish rack to dry dishes on that fits near your sink. I had a hard time finding one that fit so I got two small ones instead! They both sit in both/either sides of my kitchen sink so when I'm done with dishes, they actually don't take up counter space.

    Good luck! It's interesting to live in a 5th wheel for sure!
u/Simba7 · 2 pointsr/funny

You can also get one of these (or similar) -https://www.amazon.com/Oyama-TRO-110C-Turbo-Convection-White/dp/B003XJE60U/ref=lp_289934_1_12?s=kitchen&ie=UTF8&qid=1518281144&sr=1-12

Same idea, but you don't get charged extra because it's specifically branded as an air fryer. Also, usually more versatile.

u/anbeav · 1 pointr/baltimore

Sharper Image Super Wave Oven

Never opened, never used - gifted, no use or room for it

I'll take $40 obo

u/shortlivedlife · 1 pointr/MealPrepSunday

I had two air fryers and my favorite one was like this one :

Rosewill R-HCO-15001 Infrared Halogen Convection Oven with Stainless Steel Extender Ring, 12.6-18 Quart, Healthy Low Fat Cooking

https://www.amazon.com/gp/aw/d/B014UO0KW4/

u/EduardDelacroixII · 1 pointr/shittyfoodporn

Best money I ever spent in the kitchen was this little jewel. I rarely even use my microwave anymore:

https://www.amazon.com/Cuisinart-CSO-300N1-Steam-Convection-Stainless/dp/B01JRT2WOG

u/hobbykitjr · 1 pointr/HomeImprovement

no its a 1200.

So it looks like in the worst case if everything is on, it'll trip, but if i dont use the kitchen outlet i'll be mostly ok, so i can replace that

u/kovk · 1 pointr/sousvide

Yeah what Lotronex said, I've been using this which can steam as low as 100F. I guess its fair to say its not really steaming it, its just baking it with some steam.

u/wnose · 1 pointr/Cooking

My brother swears by his halogen oven - already on his 2nd one, after he gave 1 away.

u/KFCConspiracy · 1 pointr/Cooking

I've cooked roasted pieces of chicken, like breasts and thighs, but obviously not a whole chicken. It cooks significantly faster. I usually just stick a thermometer in my roast chicken and walk away... As far as quality of the meat afterwards, it isn't really any different... Still nice and juicy.

We use it a lot for salmon because you can do baked salmon in little under 15 minutes. It's also great for frozen food, like it'll shave about 5 minutes off of the oven cook time for frozen foods (I have a soft spot for dinosaur chicken nuggets).

I have this guy https://smile.amazon.com/gp/product/B0097D2T7S/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

I paid 35.99 (Looked up my order history on Amazon) for it. So it looks like it's currently overpriced

Order Summary
Item(s) Subtotal: $35.99
Shipping & Handling: $0.00
Total before tax: $35.99
Estimated tax to be collected: $2.16
Grand Total: $38.15


As an aside, for whole roast chicken I think this is the best way hands down. https://smile.amazon.com/Lodge-L8DO3-Pre-Seasoned-Dutch-5-Quart/dp/B00006JSUF/ref=sr_1_11?ie=UTF8&qid=1474895325&sr=8-11&keywords=lodge+dutch+oven

u/Vegan_Soul · 1 pointr/veganrecipes

I actually was gifted a convection oven with a glass bowl (from the 90s) and I converted it into a air fryer. I use a pizza screen inside to put the food I want to cook. The closest one I've seen on amazon to mine is this NutriChef Convection Countertop Toaster Oven | Healthy Kitchen Air Fryer Roaster Oven | Bake, Grill, Steam Broil, Roast & Air-Fry | Includes Glass Bowl, Broil Rack and Toasting Rack, 120V (PKCOV45) https://www.amazon.com/dp/B01JIBO5KW/ref=cm_sw_r_cp_apa_bdl2Ab7Q0PRDA. It uses a fan and heat. Its much cheaper, and all you need is a pizza screen to put on the rack and you can start air frying with it :). This is like 60 bucks.

u/1234plates · 1 pointr/Fitness

I'm lazy and suck at cooking.

I have a cheap ass convection oven with a timer (something like this).

  • throw some sliced chicken breast in it
  • throw some salt and pepper on the chicken
  • put the oven on max
  • put the timer on 15 min
  • watch some youtube like a lazy slug and wait for the timer to inform you your protein is readay

  • throw some pre-made side ideally veggies on it (personally I like cheap ass packaged Kimchi)

    prep time: 20 seconds, cooking time 15-20 min (without supervision)

u/ArgentumFlare · 1 pointr/Random_Acts_Of_Amazon

It's Hard to go wrong with a decent toaster oven. Especially if your dorm doesn't have any appliances built in like a regular oven.

Also this contest ends on my birthday, which is awesome!

Would you like a falafel with that?

u/benjamindees · 1 pointr/Automate

This doesn't really answer your question, but I'm pretty happy with the Sharp Grill 2 Convection microwave. It's a combo microwave and electric oven, which can do some cool things with cooking meats especially. The major limitation is in the pre-set programs, which are clearly designed to prevent you from burning your house down or killing yourself eating undercooked food.

u/Chef316 · 1 pointr/Cooking

Try this one...we had this one on the pastry station at one place I worked at...
https://www.amazon.com/Wisco-Wisco-620-Commercial-Convection-Counter/dp/B013SF411M

u/randy_dingo · 1 pointr/GifRecipes

Posted by u/Oranges13 above,

"Rosewill R-HCO-15001 Infrared Halogen Convection Oven with Stainless Steel Extender Ring, 12.6-18 Quart, Healthy Low Fat Cooking https://www.amazon.com/dp/B014UO0KW4/

"

u/jeslucky · 1 pointr/BuyItForLife

If money is not a concern... allow me to recommend a Bluestar range as a BIFL appliance.

I actually got the Platinum model about a year ago, and I am very much in love with it. It's drop-dead simple and built like a tank, and comes with the power. We do a lot of stir-frying, and you really need something like this unless you want to go outside and set up on a turkey fryer or a grill.

As a bonus, the whole cooking surface is cast iron, which really suits me for the cleanup. I absolutely hate spraying stainless steel... but with this guy, I now deep fry regularly without batting an eye. Grease spots? Pfftt, rub 'em in and call it seasoning. With the open burners, the crap falls through to the grease trays; dump 'em out once a week or so and run 'em through the dishwasher on pots & pan cycle - all good.

You will need a good vent hood to go above it.

I would also plug our Liebherr side-by-side refrigerator/freezer, which totally kicks ass and has been very reliable, but I don't think Liebherr sells their residential equipment in USA.

I can recommend a Bosch dishwasher with the cutlery tray. Miele also makes great dishwashers. I am looking to install a second dishwasher; double dishwashers are a godsend if you really cook.

Lot of love in this thread for the Instant Pot - I just got one for like $60 past Black Friday, and it's a decent piece of gear, very versatile and convenient... but my favorite countertop kitchen gadget is actually the Cuisinart steam oven. I guess people haven't yet hopped on the combi oven bandwagon? Anyway it's pretty fantastic, with the caveat that internal volume is pretty small. If I had the space in the kitchen I would absolutely install one of Miele's wall combi ovens, but for less than $250 the Cuisinart has got me going and had a big impact. Steam-baked proteins are top quality and cook very fast; proofing and baking bread with steam injection; custards and pastries of all types... and it reheats leftovers with far less loss of quality than the microwave. It's great.

u/Ohthere530 · 1 pointr/keto

You might also consider a steam oven. I've used this on both steak and salmon and it works great. Somehow it feels easier than wrapping things and heating a big bowl of water. You can also get built-in steam ovens, but this thing is basically an overgrown toaster oven.

At first I steamed my steak (130 degrees for medium rare) and then seared it in a frying pan to finish, one minute on each side, but then I bought a blow-torch. I'm pretty sure the steak tastes better after being torched, but I'm absolutely sure that I have more fun.

u/[deleted] · 1 pointr/self

Thanks! I cooked it in my room. I love this thing. I will tell you, no need for pots, pans, ovens, nothing but this convection oven. I love it. Look into it, it really helped me eat better. No bread, just veggies and meat. I tossed some olive oil on those mushrooms and cooked them all at once. :)

Totally Worth $150

u/iwontrememberanyway · 1 pointr/PressureCooking

A pressure cooker isn't the best tool for cooking ground turkey, fish or rice. Get a rice cooker and an electric frying pan instead.

If money is no object, get a tabletop convection oven for baking and roasting:

https://www.amazon.com/Wisco-Wisco-620-Commercial-Convection-Counter/dp/B013SF411M/ref=sr_1_37?s=appliances&ie=UTF8&qid=1500646880&sr=1-37&keywords=convection+oven

u/saffir · 1 pointr/EatCheapAndHealthy

if you end up cooking a lot of meat, consider getting a infrared oven like a Nuwave

I've had mine for 10+ years now, and it cooks meat perfectly, even straight from the freezer

u/Here_for_points · 1 pointr/explainlikeimfive

https://www.amazon.com/Cuisinart-CMW-200-1-2-Cubic-Foot-Convection-Microwave/dp/B001C2J0FG

Looks like Prime members get a pretty good discount.

Edit: Also, most people thought it was just a joke on the show 30 Rock, but it was really a product plug. https://en.wikipedia.org/wiki/Trivection_oven

u/JealousSnake · 1 pointr/90dayfianceuncensored
u/SVAuspicious · 1 pointr/Cooking

The answer for you depends on what your priorities and skill level are.

If the idea of using steam to reheat things like lasagna sounds good to you then a skillet for reheating is attractive.

You can easily make toast in a dry skillet BUT you really can't walk away from it like a toaster or a toaster oven. I crank out a lot of toast from skillets semi-professionally; it doesn't take long to get the hang of it.

Someone else recommended a convection microwave (https://www.amazon.com/Cuisinart-CMW-200-1-2-Cubic-Foot-Convection-Microwave/dp/B001C2J0FG) which is great for reheating, cooking prepared foods (aka TV dinners), and small portion cooking. The problem with convection microwaves is that by the time you find one with a broiler element for toast the prices are pretty high - on the order of $500 I believe. That gets back to your priorities. If you want toast regularly including variants like bagels or Pop-Tarts then something that really toasts becomes more important. Interestingly toaster ovens generally don't make very good toast either. *sigh*

You'll see a lot of discussion about countertop ovens as a substitute for full-size ovens particularly in hot weather. Certainly they do have merit for that. In my view they have huge value as a supplement. If your oven is full of stuffed roast pork loin and roast veg and you squeezed in a casserole of mac and cheese the countertop oven gives you chance to make or at least warm rolls or biscuits.

My tendency would be a convection microwave (we'll buy one like that linked above if our old microwave fails) and a two-slot toaster (https://www.homedepot.com/pep/Hamilton-Beach-Classic-2-Slice-Chrome-Wide-Slot-Toaster-22790/205438980?mtc=Shopping-BA-F_HDH-G-D29B-29_28_SMALL_ELECTRICS-MULTI-NA-Feed-PLA-NA-NA-Toasters&cm_mmc=Shopping-BA-F_HDH-G-D29B-29_28_SMALL_ELECTRICS-MULTI-NA-Feed-PLA-NA-NA-Toasters-71700000048985548-58700005310601557-92700047118403883&gclid=CjwKCAiA5JnuBRA-EiwA-0ggPZ6liUy5dvCNTAT70hOoIGPXuZlqcouA0ngZXDXl2nrJFosSX7veiBoCwa0QAvD_BwE&gclsrc=aw.ds). If you make a lot of toast you'll find a place for it on your counter or a shelf and if not it will fit nicely in a cabinet.

The last however is MY answer and may not be YOUR answer.

u/adhocadhoc · 1 pointr/slowcooking

Ya that's what I was imagining but didn't want to say without trying it first but this is exactly what I imagine...I shred my meats though to eat with other things (usually rice or lettuce because Asia stuff). I don't have an "oven" (because Asia stuff, again) so this was easier for me. If it's lackluster I can skin it or pop it in there or skillet it again (maybe)...I'll let you know how it goes but this whole chicken without a legit oven is new to me so just doing it live. I imagine the underside skin is meh though after sitting in milk.