Oster xl digital convection oven with french doors reviews

The Oster Digital French Door TSSTTVFDDG is part of the Toasters & Toaster Ovens test program at Consumer Reports. In our lab tests, Toaster ovens models like the Digital French Door TSSTTVFDDG are rated on multiple criteria, such as those listed below.

Reheat An indication on how well the toaster oven reheats lasagna.

Baking Reflects how evenly each model baked a batch of muffins and cookies.

Color range How well the toasters or toaster ovens produced a range of light to dark toast.

If you want a perfectly browned turkey or an evenly cooked ham, a convection oven is what you need. Let’s look at how a convection oven works and the best applications for it in your cooking.

The difference between a traditional oven and a convection oven is the airflow cycling that the convection features. The hot air is blown around the food and vented out in a convection oven. This creates a dry heat that can crisp the outside without drying the inside of your food.

Like a traditional oven, a convection oven still hosts heating elements that produce the heat, so technically it has radiant heat and forced hot air as cooking sources. This system is very efficient, and you may find you need to adjust the temperature and cooking time of your recipes. It tends to cook faster and more evenly than a traditional oven.

“It’s precision cooking and yes, it makes a huge difference,” says our expert Vicki Liston, host of the award-winning home improvement show “On the Fly…DIY.”

“Have you ever cooked something in the oven, a microwave or a traditional toaster oven and had the item cook unevenly? Or experienced ‘hot spots?’ A convection oven solves these cooking irritations,” says Liston. “It preheats faster than a traditional oven and uses less power to run. In the summer months, it makes cooking much more bearable as it doesn’t heat up your entire house during operation.”

When you first start using a convection oven, it’s smart to pay close attention to the food while it’s cooking. There are certain foods such as bread and cake that need time to rise that don’t do well in a convection oven. If you are cooking a recipe for the first time in the oven, try decreasing the temperature by 25 degrees from the suggested temperature. This will ensure thorough cooking without burning.

Another thing to remember when cooking with a convection oven is the type of pan you use for your food. Shallow dishes do best with convection because it increases the surface area that the heated air touches. Many baking dishes have been adapted for convection purposes but consider updating your bakeware for the best results.

Some convection ovens feature sensors and presets for different foods. The presets should be used as guidelines and can be reliable with some foods. Sensors are not always reliable but can help you gauge how long and what temperature to cook certain foods when you first start out. They should also be used as a guide. Another handy tool to have on hand when first starting out with a convection oven is a thermometer probe. This will come in particular use when cooking meat dishes. Remember to always keep an eye on food in a convection oven since it cooks much faster than a traditional oven.

There are all different styles of countertop convection ovens. From a drop-down door to a French door opening, you will find a style that works in your kitchen. Some models feature stylish knobs for programming the settings. They are all designed with large digital displays so you can see exactly how long and what temperature you’ve set it to.

Enter the characters you see below

Sorry, we just need to make sure you're not a robot. For best results, please make sure your browser is accepting cookies.

Type the characters you see in this image:

Try different image

Conditions of Use Privacy Policy

© 1996-2014, Amazon.com, Inc. or its affiliates

Top critical review

3.0 out of 5 starsNice, large countertop oven, but not really an air fryer

Reviewed in the United States 🇺🇸 on June 26, 2021

In the last few years I've tried several different countertop oven/air fryer solutions, searching for the best possible all-in-one solution. This is definitely the largest of the combination products I've tried. Rather than repeat the manufacturer's description of the unit's features, I'll simply tell you what I feel are it's best features (Pro's) and the things I think need more attention (Con's):

PROs:
+ As countertop ovens go, this is one of the largest I've found. It still is a bit short of being able to hold a half-sheet pan (which is my goal to find,) but is able to hold most 13 x 8 pans.
+ The oven's preheat cycle brings the oven to the desired temperature rather quickly, and lets you know when it's been reached. If a timing cycle is set, the timer doesn't start until the oven reaches the desired temperature.
+ The oven's interior light comes on while the oven is on so that you can visually monitor progress.
+ The French doors can be opened from either side and open or close at the same time, so you can open the oven single handedly.
+ Using the Bake mode (no convection,) I've found that the oven bakes evenly and consistently.
+ Other than popping and snapping as the oven heats up, it's very quiet. The convection fan is almost completely silent.
+ The bottom of the oven includes a non-stick shelf that catches drips that's easily removable for cleaning.

CONs:
- Temperature settings are in 25 degree increments... if a recipe calls for 360 degrees, you have to choose between 350 and 400 degrees and adjust your cook time.
- There's no external control for the interior light; it doesn't come on when the doors are opened and is only on when the oven is running.
- The oven includes a full-sized mesh shelf to use for air frying. When air-frying fries, for example, I typically "lose" some of the fries to the bottom of the oven. I much prefer some kind of basket (and I had to buy one separately to use for this purpose.)
- The oven comes with one standard shelf, but purports that you can cook two frozen pizzas at once. That's only possible if you use the air fryer shelf for one, and that gets really messy. I've tried, and I can't find anywhere to buy a second standard shelf for the unit.
- The convection fan for this oven is in the right side of the unit. When using convection or air frying, it's necessary to rotate your food as the items closest to the fan cook faster. I prefer ovens with the fan at the top, which provide a much more even fry/bake.
- The digital display is way too small... if you're in the least visually impaired, have your bifocals on hand because you'll need them. The numeric display is small enough, but the text indicating the selected mode is impossibly tiny.
- The French doors have a spring mechanism, and unless you have them fully open, they don't lock into position and will automatically close. That can be a plus or minus... if you don't get it all the way latched open, or if you tap either door while reaching in, you can easily burn yourself.
- In Air Fry mode, it takes longer to complete a cook than it does in other air fryer's I've tried. It seems like there's not enough air circulation for an "air fryer" compared to the others I've tried.
- To shut the oven off before a timed cooking cycle completes, you have to hit "Cancel" twice. Even when the oven shuts off after reaching the time limit, you still must hit cancel to turn it off. It does not, however, keep heating after a timed cycle completes.
- The "crumb tray" or bottom shelf comes out easily to clean up drips, but it has no "lip" around the edge. If small items like fries fall off the mesh frying shelf, they land here. Without a lip, when I remove the shelf for cleaning, the fries or any crumbs fall off and I have to dig them out around the heating elements after the oven has cooled.

THE BOTTOM LINE:
For baking purposes, I like this oven and continue to use it. I wish it were a bit longer so that I could fit a half-sheet pan. I also wish I could get a second standard shelf for the unit, and that I could have more control over the baking temperatures. For convection and air frying purposes, I've reverted to another smaller air fryer oven with a top-mounted fan that produces superior results in less time. Based upon my experiences so far, I wouldn't buy this oven unless it's primary use was for baking. I don't feel like it has either the power or the design to be classified as an Air Fryer, and that the level of circulation doesn't really meet convection standards. I'm still looking for the right all-in-one oven.

Can you cook a turkey with an Oster French door oven?

What is the top rated convection toaster oven?

Is Oster a good brand for air fryer?