Wazza Urban Griller where did you get your Ninja ovens from? I've just been informed by management we are looking for an upgrade. Also is anyone brave enough for a kitchen bench pic, how big are they?
Airfryers
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where did you get your Ninja ovens from?
Costco. Seems to be the cheapest from a bricks and mortar, may be cheaper on line. There is a partial bench shot on the What are you cooking thread.
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Wazza Urban Griller where did you get your Ninja ovens from? I've just been informed by management we are looking for an upgrade. Also is anyone brave enough for a kitchen bench pic, how big are they?
Look up YouTube for the Ninja DT 200.
Billy Guyatts had them for around $350 last week but I see they are now $419.
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where did you get your Ninja ovens from?
I got mine from Ninja but I see Kitchen Warehouse also do them.
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I have a large Philips. It’s 4 years old. It uses a basket.
Large is fine for two people. I would recommend XL for a family as it will take a 1 kg bag frozen chips.
Makes great pork belly.
For cleaning I use boiling hot water with dishwashing liquid to easily remove the grease in the kitchen sink and then pop it back into the unit and run for a few minutes to dry.
The prices for air dryers have dropped heaps over the past 4 years and I would buy a cheaper brand next time.
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We've got a Cuisinart oven style one from Kitchen Warehouse. Been flogging it a bit lately, cooked allsorts of things. I like to pop the roast spuds, pumkin etc in there while doing a roast on the bbq. Pork belly gets amazing crackle!
Cheers, Wayne
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Clean up is just hot water and dish soap. The only time that I got smoke was when I hadn't cleaned it properly the time before.
Shoot us a picture next time you make one, I’m always looking to lift my pork belly game
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Also, this looks interesting from Coles best buys Friday 13/1/23
click image to zoom in
Thomson Scenium 15L Steam Oven with Air Fryer
$188.00 each
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These are great and so much more versatile.
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That Thomson steam oven looks very interesting and the price is attractive.
We steam things like fish, dumplings and veggies in the Thermomix and steam definitely makes a difference.
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I think steam ovens are common in commercial kitchens. I looked into an integrated one for the new kitchen I'm doing soon but they aren't cheap.
Any of you have experience with them? Do you think they're worthwhile? (ignoring cost)
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Sitting in a top asian style restaurant recently I had a good view of the kitchen area as it was an open plan and every time they opened the large oven a massive amount of steam came out, which I found fascinating. It's the best if it's affordable.
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Have used the one at Mums place. Cooks faster as water is a better conductor than air. Put stale bread it and use the reheat function, it comes out fresh. If I were planning a new kitchen, I'd personally be planning for one.
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every time they opened the large oven a massive amount of steam came out,
This is a Combi Oven, popular (as you would imagine) in professional kitchens. They use, convection, infra red, steam. fan forced, or a combination of the functions and can be programmed to go from steam to convection (or whatever) when you want, cook reliably when you are not there, and at the end of the shift, put detergent in and set it to Self Clean and go home, when you come back tomorrow it is clean and dry, ready to use! Imagine being able to brown the chicken inside your pressure cooker, these can do that, or imagine an oven that functions as a sous vide. that's the kind of thing a Combi oven will do!
The Anova Precision Oven was the first onto the domestic market, but they won't be the last:
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I should clarify, like UG mentioned, I was talking about a combi steam oven, not just a steam oven. The combi is more of a traditional oven for baking which adds steam. They have come down in price from where they were a few years ago.
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Wazza .... did you miss post #30? .
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Wazza .... did you miss post #30? .
No I didn't, but that was a week ago, you don't actually think I'm going to remember that far back.
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Well I must say the Ninja is getting heaps of use. Kids have worked out the re-heat and toast functions, and the eldest has cottoned on to how quickly things cook with the Air Fry function. My daughter does her hot cross buns using the bagel function.
At the risk of getting a ban, I've got beef ribs in there now on the roast function at 130 degrees. Tonight is one of those nights where we have to be in multiple spots at the same time - so I was able to put them in and leave.
Don't worry, I will self report re: use of an oven for beef ribs.
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