Greysquirrel
Assistant Cook
- Joined
- Nov 8, 2007
- Messages
- 4
I am considering a countertop convection oven and have narrowed it down to three models that look like the are the same oven but with different badges.
They are the Franklin Chef FR1660, Curina Pro 250-41 and the Haier RTC 1664SS. The specs are all the same, 1700 watts, 1.5 cu. ft. and they all weight the same and have the same dimensions with the exception that the Haier says it has 3 elements and the other two have two, but as the all are rated at 1700 watts I have my reservations about that claim.
My questions are, has anyone had any experience with any of these ovens?
Are countertop ovens worth having and I have read that they are only good for baking and not for roasting? Can anyone shed any light on these or other convections that may be worth looking into.
All three are around the same price with the Franklin the lowest and is sold online by Sams and could be returned to the local Sams if not wanted with no problem.
OR, should I just same my money until I can afford to get a duel fuel range?
They are the Franklin Chef FR1660, Curina Pro 250-41 and the Haier RTC 1664SS. The specs are all the same, 1700 watts, 1.5 cu. ft. and they all weight the same and have the same dimensions with the exception that the Haier says it has 3 elements and the other two have two, but as the all are rated at 1700 watts I have my reservations about that claim.
My questions are, has anyone had any experience with any of these ovens?
Are countertop ovens worth having and I have read that they are only good for baking and not for roasting? Can anyone shed any light on these or other convections that may be worth looking into.
All three are around the same price with the Franklin the lowest and is sold online by Sams and could be returned to the local Sams if not wanted with no problem.
OR, should I just same my money until I can afford to get a duel fuel range?