Buy It & Try It: Flavorwave oven - - Columbia, South Carolina

Buy It & Try It: Flavorwave oven

(National-NBC) February 15, 2007 - The Flavorwave oven claims to be the ultimate cooking combo. It promises to cook most food up to 50 percent faster than a conventional oven. The secret is a three-way process using conductive heat, convection air and infrared cooking.

WIS' Judi Gatson started with a simple recipe for a salsa burger. Just pat the beef into patties, top with cheese salsa and sour cream. The instructions say cook for five minutes on 400 degrees then turn and cook another five minutes.

After that time, the burger was nice and brown on the outside. But on the inside, it was still very rare, even raw.

After a few more minutes, the burger was sizzling hot but still not cooked through.

Hungry for dessert? An apple tart sounds good. First she baked the crust for 10 minutes, then added the apples tossed with cinnamon sugar and baked at 400 degrees for 15 minutes.

It certainly smelled good and looked pretty good too. The final step was to top it with some apple jelly.

The final dish put a big claim to the test, cooking a whole chicken that's frozen solid. The Flavorwave says you don't have to waste time defrosting. It promises to cook a whole frozen chicken to perfection in just 90 minutes.

WIS' Craig Melvin did a taste test, and he found that it was cooked through but the skin was somewhat tough.

Here's what's hot - it's easy to use and since the grease drips off it's a healthier way to cook. What's not so hot? In our test it was inconsistent.

Including shipping and handling the Flavorwave will cost you about $120.

WIS has received one viewer comment about the Flavorwave as well. Nancy Dixon of Gaston writes, "You are going to do a story on the FlavorWave and I have one of them and I bought it five years ago. I would not take anything in the world for it. It paid for itself in as little as six months. It cooks food like a dream and never had a minute's trouble out of it. I love my Flavorwave."

Reported by Judi Gatson

Posted 4:58pm by Chantelle Janelle

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