Guest guest Posted December 26, 2005 Report Share Posted December 26, 2005 Lana, Just my .02 but I personally can't grasp the concept of why anyone would want one of these. They have a teflon non-stick lining. I've read some reviews that after a year of use, the teflon lining is cracking, etc. I'd thought that most people were getting rid of non-stick, teflon-coated bakeware, etc., and I throw the Jet Stream into that classification. Also, it's not a slow-roast process the way Fallon/Eng recommend, is it? I guess I have more questions than answers on this one but I'm always befuddled when this topic comes up on here. Maybe someone can enlighten me as to why this type of oven is acceptible. Sharon, NH On 12/25/05, Lana Gibbons <lana.m.gibbons@...> wrote: > > I'm looking to get a Jet Stream Oven - is it worth buying at the Nesco > price? > > Are there any other ovens I should be considering? > > Thanks! > > -Lana > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 27, 2005 Report Share Posted December 27, 2005 I thought the non-stick pan was optional. It appears to come with racks - chrome plated stainless steel. I was planning on using my pyrex cupcake cups in it. From what I understand a Jet Steam oven is a lot like a heavier duty dehydrator with more features. It just recirculates the hot air a lot and that's why it cooks faster. Why would that be bad? Does anyone know of a replacement pan for the unit? Is there a similar oven out there that doesn't use teflon? -Lana On 12/26/05, Sharon son <skericson@...> wrote: > Lana, > Just my .02 but I personally can't grasp the concept of why anyone would > want one of these. They have a teflon non-stick lining. I've read some > reviews that after a year of use, the teflon lining is cracking, etc. I'd > thought that most people were getting rid of non-stick, teflon-coated > bakeware, etc., and I throw the Jet Stream into that classification. Also, > it's not a slow-roast process the way Fallon/Eng recommend, is it? I > guess > I have more questions than answers on this one but I'm always befuddled > when > this topic comes up on here. Maybe someone can enlighten me as to why > this > type of oven is acceptible. > Sharon, NH > > > On 12/25/05, Lana Gibbons <lana.m.gibbons@...> wrote: > > > > I'm looking to get a Jet Stream Oven - is it worth buying at the Nesco > > price? > > > > Are there any other ovens I should be considering? > > > > Thanks! > > > > -Lana > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2005 Report Share Posted December 28, 2005 Lana, From what I understand and remember about the one I had (years and years ago), the non-stick pan is a drip-pan, down on the bottom of the unit. The racks ARE chrome plated stainless steel. There's a big difference between a dehydrator and Jet Stream - the temperatures. A dehydrator is removing moisture at low temps. The JS can stimulate frying, etc using high temps. I would classify the JS with a convection oven - not a dehydrator. I don't think " recirculate the hot air a lot and that's why it cooks faster " is necessarily bad " . I think it goes back to following the principle of " low and slow " . Again, it could have been my particular JS, but I remember the outside of the roasts and such being overdone and crispy while the insides were still relatively " cold " . I would still like some of my meat to be at least rare and warm (130-140). I think that was just the nature of the JS beast - there are certain food items it just didn't do well with. I do remember it worked great for small frozen items like fishsticks, pizza bites, frozen waffles - all those things I wouldn't touch with a ten-foot pole now. You're not going to find a review that says, " oh, yum, made the best, healthiest, most wonderful whole-roasted chicken....or 5-pound roast.....etc., etc. " . So...depends on your needs. Still, with the non-stick drip pan, I am still confused why people would toss other non-stick items out, and want one of these ovens.... I'm not trying to " challenge " you or anyone - just really curious about the thinking on this because I'd love to bring all my non-stick pans back into the house......I miss omelets that slide out of the pan....and rostis that don't have to be hacked out of pans..... Sharon, NH On 12/27/05, Lana Gibbons <lana.m.gibbons@...> wrote: > > I thought the non-stick pan was optional. It appears to come with > racks - chrome plated stainless steel. I was planning on using my > pyrex cupcake cups in it. > > From what I understand a Jet Steam oven is a lot like a heavier duty > dehydrator with more features. It just recirculates the hot air a lot > and that's why it cooks faster. Why would that be bad? > > Does anyone know of a replacement pan for the unit? > > Is there a similar oven out there that doesn't use teflon? > > -Lana > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2006 Report Share Posted January 2, 2006 Lana- What cooking tasks are you looking to accomplish with it? >I'm looking to get a Jet Stream Oven - is it worth buying at the Nesco price? > >Are there any other ovens I should be considering? - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2006 Report Share Posted January 2, 2006 Have you tried any of the convection turbo ovens? Mercola sells one on his site and Amazon carry a couple I ordered one and as it hasn't arrived, I don't have any feedback. vsp On 1/2/06, Idol <Idol@...> wrote: > > Lana- > > What cooking tasks are you looking to accomplish with it? > > >I'm looking to get a Jet Stream Oven - is it worth buying at the Nesco > price? > > > >Are there any other ovens I should be considering? > > > > - > > > > > <HTML><!DOCTYPE html PUBLIC " -//W3C//DTD XHTML 1.0 Transitional//EN " " > http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd " ><BODY><FONT > FACE= " monospace " SIZE= " 3 " > > <B>IMPORTANT ADDRESSES</B> > <UL> > <LI><B><A HREF= " / " >NATIVE > NUTRITION</A></B> online</LI> > <LI><B><A HREF= " http://onibasu.com/ " >SEARCH</A></B> the entire message > archive with Onibasu</LI> > </UL></FONT> > <PRE><FONT FACE= " monospace " SIZE= " 3 " ><B><A HREF= " mailto: > -owner " >LIST OWNER:</A></B> Idol > <B>MODERATORS:</B> Heidi Schuppenhauer > Wanita Sears > </FONT></PRE> > </BODY> > </HTML> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2006 Report Share Posted January 2, 2006 - >Have you tried any of the convection turbo ovens? >Mercola sells one on his site and Amazon carry a couple >I ordered one and as it hasn't arrived, I don't have any feedback. I tried the FlavorWave oven, which is an infrared oven. I liked its cooking characteristics a lot, but I hated the plastic dome and the teflon-coated rack. I replaced the rack with a stainless one, but it never quite fit right, and the oven broke down relatively quickly. Mercola's oven at least has a glass dome, but I haven't tried it. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2006 Report Share Posted January 2, 2006 Mostly reheating batch cooked items - probably going to be a lot of shepards pies and such. But also cooking dough that was made in advance and frozen after raising (one or two dinner rolls, cinnamon rolls, etc). Oh, and little things like melting butter or coconut oil for recipes. -Lana On 1/2/06, Idol <Idol@...> wrote: > Lana- > > What cooking tasks are you looking to accomplish with it? > > >I'm looking to get a Jet Stream Oven - is it worth buying at the Nesco > price? > > > >Are there any other ovens I should be considering? > > > > - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2006 Report Share Posted January 2, 2006 Lana- >Mostly reheating batch cooked items - probably going to be a lot of >shepards pies and such. But also cooking dough that was made in >advance and frozen after raising (one or two dinner rolls, cinnamon >rolls, etc). Oh, and little things like melting butter or coconut oil >for recipes. And what's the reason you'd prefer an electric oven to a standard gas one for this? I suspect electricity prices will continue rising faster than gas prices. Mercola's oven might be worth looking into, at any rate. My mom used to have a Nesco roaster oven, but as she became more health conscious, she used it less and less until she finally gave it away to someone. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2006 Report Share Posted January 2, 2006 Mercola's oven might be worth looking into, at any rate. My mom used to have a Nesco roaster oven, but as she became more health conscious, she used it less and less until she finally gave it away to someone. ----- What do you mean? I was just singing the praises of my Nesco roaster in a previous post. I think it's a great addition to a NN kitchen. Am I missing something? Christa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2006 Report Share Posted January 2, 2006 Well, the stove is electric too, and there's a lot larger space in there to heat. I just kinda miss the speed of the microwave for warming things up (although I never liked the texture that resulted). My steamer has helped out a lot, but I don't have anything that makes nice crust. Does the turbo oven make a nice crust? -Lana On 1/2/06, Idol <Idol@...> wrote: > Lana- > > >Mostly reheating batch cooked items - probably going to be a lot of > >shepards pies and such. But also cooking dough that was made in > >advance and frozen after raising (one or two dinner rolls, cinnamon > >rolls, etc). Oh, and little things like melting butter or coconut oil > >for recipes. > > And what's the reason you'd prefer an electric oven to a standard gas > one for this? I suspect electricity prices will continue rising > faster than gas prices. > > Mercola's oven might be worth looking into, at any rate. My mom used > to have a Nesco roaster oven, but as she became more health > conscious, she used it less and less until she finally gave it away to > someone. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2006 Report Share Posted January 3, 2006 Lana, FWIW, I bought a counter-top electric covection oven from Costco - about $65. It works like a charm on reheating frozen foods, servings, etc. It also makes an awesome cheesecake. It's not " turbo " speed, but definitely faster than convectional baking. Plus, it has become my toaster (has a broiler), and my rotisserie (have roasted up to a 6-lb lamb roast). Sharon, NH On 1/2/06, Lana Gibbons <lana.m.gibbons@...> wrote: > > Well, the stove is electric too, and there's a lot larger space in > there to heat. > > I just kinda miss the speed of the microwave for warming things up > (although I never liked the texture that resulted). My steamer has > helped out a lot, but I don't have anything that makes nice crust. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2006 Report Share Posted January 4, 2006 Christa- >What do you mean? I was just singing the praises of my Nesco roaster in >a previous post. I think it's a great addition to a NN kitchen. Am I >missing something? I think I missed your post (possible since I'm behind and the vagaries of email are responsible for dropped messages from time to time) but hers was teflon-coated, and she said there weren't any plain stainless pans available for it. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2006 Report Share Posted January 4, 2006 Lana- >Well, the stove is electric too, and there's a lot larger space in >there to heat. Ah, yes, then you have a good reason for wanting an adjunct oven. >Does the turbo oven make a nice crust? I don't know about Mercola's, but I'm guessing it probably can. The FlavorWave was able to. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2006 Report Share Posted January 4, 2006 Oh, I get it. I bought the Nesco roaster with the enamel pan instead of nonstick. It was the only one I could find that wasn't teflon/ nonstick coated. I *wish* they made them with either stainless or ceramic like crock pots but no. Christa --- In , Idol <Idol@c...> wrote: > > > I think I missed your post (possible since I'm behind and the > vagaries of email are responsible for dropped messages from time to > time) but hers was teflon-coated, and she said there weren't any > plain stainless pans available for it. > - > Quote Link to comment Share on other sites More sharing options...
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