Most countertop convection and toaster ovens have single doors with a hinge on the bottom and handle on top. Most built-in wall ovens and commercial ovens come with double doors that open French-style. The former kind usually requires more counter space in front, so even if you want a nice deep oven that can hold a large pizza or casserole dish, you have to take into account the depth of your kitchen countertop first. With side swing french door ovens, you don’t need much space in front at all. It’s a nice look to have in your kitchen too. It also is generally easier to reach in and out of the hot oven with this style of door. As you’ll see from this Oster Digital French Door Oven review, you don’t have to buy a huge and expensive commercial oven to have this style of oven in your kitchen.
This oven can bake and broil a variety of foods and is especially good for large quantities without being an energy hog. If you want to dehydrate meat, there is a function for that too!. Its unique door design only adds to its already elegant brushed stainless steel exterior and modern digital control panel.
Features of the Oster XL Digital Convection Oven with French Doors
This oven is rated at 1525 watts and cooks between 200°F and 450°F. Defrost is at 150F, Keep Warm ranges between 130F and 180F.
It measures 22″ wide, 19″ deep and 13″ high and weighs 22 lbs.
The interior chamber dimensions are 15.75″ Width, 9.57″ Height, and 16.15″ Depth. It is 6.85″ from lower rack to upper heating element. The back of the oven features a concave bump out to accommodate a large round cake pan or pizza.
It comes with two removable racks and its extra large inner capacity allows you to cook a family size chicken on one rack or two 16″ pizzas on two racks. You can even toast 18 slices of bread together!
The double french doors don’t need two hands to open and close them. Just pull one door by its handle and both doors will open. Same goes for closing them. They open wider than the width of the oven so you won’t get burned when reaching in.
The digital touchpad control panel features bake, broil, pizza, turbo convection, warm, defrost and dehydrate options.
The dehydrate option heats at just 150°F and the timer is automatically set to 6 hours for an even and slow heat. This is good enough for making jerky.
The pizza function perfectly cooks one or two frozen pizzas but you can adjust the time required if you’re baking fresh dough pizza.
The Turbo Convection baking technology is energy efficient, as it circulates the hot air throughout the cavity to allow for faster and more even cooking.
If using the broil function, you can set one rack on the upper level with the included broiling pan on the lower level to catch excess oil and juices.
There also are controls for adjusting cooking time (up to 90 minutes) and temperature, setting the clock, start and stop cooking and a cancel function. When the time is up, whether from using one of the presets or from manually setting the timer, the oven automatically alerts you and turns off.
There’s an interior light that’s always on when the oven is on so that you can check on the food without opening the doors.
A removable crumb tray makes it easy to clean.
If you want to try dehydrating your meat and fish or make jerky, you won’t have to get a separate food dehydrator for that! This oven has a preset function that works quite well and there’s enough rack space to make a large quantity in one go.
The french doors make it easier to reach in and take out a hot and heavy dish without getting burned or having to tilt a pan set on the lower rack to get it out. It is also easier to clean the bottom part.
The outside of the oven can get fairly hot so you will need at least 6 inches clearance on all sides.
Up until the 30 minute mark, the timer will allow you to set any number of minutes (8, 14, 23, etc.). After that, however, you can only set the timer in increments of 5 minutes (35, 40, etc.). If you want to cook for an in between amount of time, set it to the closest shorter time and once the timer goes off, let the food stay in there for the remaining amount of time. The heat still circulating inside will be enough to finish the cooking.
The doors don’t stay open and tend to slam shut unless you open them fully.