are those 1/4 sheet pans in there?
I do all our bacon in a breville "smart" toaster oven. fits 1/4 sheets. we use it almost everyday as its great for 2 people without using the large oven. 350 for about 12 min. I think most people just use too much heat with bacon, cook it too fast and the fat does not have time to render.
Steam in an oven is more about increasing the heat transfer coefficient and heat capacity of the system than about the humidity doing something to the food directly. it becomes a more stable / consistent temperature and the heat is transferred to the food faster and more efficiently.
every control system has some swing, so their little graph thing on the website is just marketing hype. i would be intersted in seeing the real graph, im sure its better than most ovens.
true convection cooking is an element that is heating the air, usually near the fan and no other elements in the oven on. not just a fan running in a hot oven. this means there is only convection heat transfer and no radiation heat transfer to the food from the element. some devices say convection but are really not. does this have an element in the air stream for true convection?
looks like you can run them on 220, but i dont see much info if it is a different model or the same one that will run on both voltages. 220 seems like it would be worth trying for the extra 500 watts.
looks like a neat device. looking forward to your continued review.
Those are 16 x 12" pans that I purchased aftermarket, they fit perfectly! I sometimes use quarter-sheet pans in it, because I have several & they're just convenient to use. I'll try 350F for 12 minutes tomorrow for breakfast, thanks!
So as far as humidity control in the APO goes, there are two methods:
1. Sous-vide mode, which is 77 to 212F, which offers precise +/- 0.5F control of the humidity. The oven itself, in dry-heat mode, is +/- 6F, but is generally pretty stable once it hits temp (goes up, goes a bit above, then down, then back up, then stays there using the PID feedback controller, unless you open the door, which drops the temp a lot as per normal)
2. Steam mode, which goes up to 482F, which is more of a measurement of how hard the boiler is working. Steam mode is not the same as precision sous-vide humidity-control mode, which uses the wet bulb to carefully control half a degree of precision in wet bakes under 212F.
Regarding the elements, there is a top element, a bottom element, and a rear element, so three total. The rear element has the fan. If the rear element "only" is used, then it locks in the fan at high speed. You can adjust the fan speed (off, low, medium, high) if you use other elements or combine say the rear & top element. Just depends on what you're cooking. I discovered that using the top & bottom elements was terrible for baking cookies, but using the rear element (with the convection fan locked to high) did a pretty good job...I just had to drop the recipe by 100F!
I believe the 220V is just for international use, not for extra wattage, but don't quote me on that! (I would probably get a line run up to it, if that were the case!)