Anybody here got one? How do you like it? One of the ladies giving out
samples at Sam's Club had one and I was impressed with how well it
worked. Seems like just the ticket for baking in the summer.

I'm looking at used ones on eBay. Are any particular models better than
the others? The latest ones use a direct-drive fan instead of a belt,
but that's not necessarily a good thing if the motor runs hot.

Also posted in rec.food.cooking, but realized it might get lost in all
the noise over there :-)

Thanks,
Bob

On Sat 17 May 2008 07:54:21p, zxcvbob told us...

> Anybody here got one? How do you like it? One of the ladies giving out
> samples at Sam's Club had one and I was impressed with how well it
> worked. Seems like just the ticket for baking in the summer.
>
> I'm looking at used ones on eBay. Are any particular models better than
> the others? The latest ones use a direct-drive fan instead of a belt,
> but that's not necessarily a good thing if the motor runs hot.
>
> Also posted in rec.food.cooking, but realized it might get lost in all
> the noise over there :-)
>
> Thanks,
> Bob
>

Bob, I know a couple of people who have them and swear by them. The food
I've had cooked in them has been very good.

Having said that, I would not personally want one for two reasons. My
friend's seems to radiate a lot of heat into the surrounding air when it's
operating, perhaps moreso that firing up the range oven. I also have an
old Westinghouse roaster oven that I use in the summer. The other personal
objection I have is finding a place to keep it. I would not want to devote
counter space to it, and it seems as though it would take up considerable
space in a cabinet.

If neither of those are concerns for you, then you migh very well enjoy it.

As to the belt drive or direct drive motor, their both located in a place
that gets hot.

--
Wayne Boatwright
-------------------------------------------
Saturday, 05(V)/17(XVII)/08(MMVIII)
-------------------------------------------
Today is: Armed Forces Day
Countdown till Memorial Day
1wks 1dys 2hrs 5mins
-------------------------------------------
This tagline only to be removed by the
consumer.
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In article >,
zxcvbob > wrote:

> Anybody here got one? How do you like it? One of the ladies giving out
> samples at Sam's Club had one and I was impressed with how well it
> worked. Seems like just the ticket for baking in the summer.
>
> I'm looking at used ones on eBay. Are any particular models better than
> the others? The latest ones use a direct-drive fan instead of a belt,
> but that's not necessarily a good thing if the motor runs hot.
>
> Also posted in rec.food.cooking, but realized it might get lost in all
> the noise over there :-)
>
> Thanks,
> Bob

I have a belt driven model 3000. It broke on me. What happened was
the belt frayed, the sinews got wound around the motor and tightened it
up to burn out. The guy at the repair said the only thing that can
happen with these models is this problem. The repair was cheaper than a
new machine, and he said the direct drives break down quite readily.

Anyway, beyond that bad belt, mine has been great, and I'm glad I did
the repair. From other reports I have read on the net, I have a feeling
the repair shop was right about the belt drive models being more
reliable. Also, I have a mechanical timer, and I keep wondering if the
digital is nicer, but I have no reason to switch to it.

In the final tally, if you do get a belt drive, either open it up if you
are mechanically inclined or have it check for a frayed belt, and if the
belt shows wear, replace it now. The replacement belts are made of a
different material that shouldn't go bad.

jt

In article 4>,
Wayne Boatwright > wrote:

> The other personal
> objection I have is finding a place to keep it. I would not want to devote
> counter space to it, and it seems as though it would take up considerable
> space in a cabinet.

This is a valid point, but for me, since I have so many cooking toys, my
basement utility room has 11 shelf racks (floor to ceiling) dedicated to
the overflow storage that my kitchen can't hold. The box my JS oven is
in is about 20 x 14 x 9 inches, but I also have three rings to stow on
mine.

jt

On Sat 17 May 2008 10:58:37p, jt august told us...

> In article 4>,
> Wayne Boatwright > wrote:
>
>> The other personal
>> objection I have is finding a place to keep it. I would not want to
>> devote counter space to it, and it seems as though it would take up
>> considerable space in a cabinet.
>
> This is a valid point, but for me, since I have so many cooking toys, my
> basement utility room has 11 shelf racks (floor to ceiling) dedicated to
> the overflow storage that my kitchen can't hold. The box my JS oven is
> in is about 20 x 14 x 9 inches, but I also have three rings to stow on
> mine.
>
> jt
>

I have no basement and have pretty much reached my storage limit. At this
point, if I add something bulky, I need to rid myself of something else
bulky. It all comes down to what item I want the most. :-) I have a lot
of cooking toys, too, but am pretty much maxed out.

--
Wayne Boatwright
-------------------------------------------
Saturday, 05(V)/17(XVII)/08(MMVIII)
-------------------------------------------
Today is: Armed Forces Day
Countdown till Memorial Day
1wks 1dys 1hrs 5mins
-------------------------------------------
Learn to splel, danmit!
-------------------------------------------

In article 4>,
Wayne Boatwright > wrote:

> I have no basement and have pretty much reached my storage limit. At this
> point, if I add something bulky, I need to rid myself of something else
> bulky. It all comes down to what item I want the most. :-) I have a lot
> of cooking toys, too, but am pretty much maxed out.

I site George Carlin from "A Place for His Stuff:"

That's what your house is, a place to keep your stuff while you go out
and get...more stuff! Sometimes you gotta move, gotta get a bigger
house. Why? No room for your stuff anymore.

jt

It puts a fair amount of heat into the room so I don't think that you
get much benefit from that. However, you could use it out on the deck
if you had an outlet there.

The thing that I really like it for is what I call "air frying". You
can do french frys and things like breaded shrimp or fish sticks in
the Jet Stream and get the same crisp texture that frying will give
you without the oil, mess and smell. It's not exactly the same as
frying, but it's close enough. Just make sure to put things in one
layer on the rack so the air can circulate around them.


On Sat, 17 May 2008 21:54:21 -0500, zxcvbob >
wrote:

>Anybody here got one? How do you like it? One of the ladies giving out
>samples at Sam's Club had one and I was impressed with how well it
>worked. Seems like just the ticket for baking in the summer.
>
>I'm looking at used ones on eBay. Are any particular models better than
>the others? The latest ones use a direct-drive fan instead of a belt,
>but that's not necessarily a good thing if the motor runs hot.
>
>Also posted in rec.food.cooking, but realized it might get lost in all
>the noise over there :-)
>
>Thanks,
>Bob

Oz wrote:
> It puts a fair amount of heat into the room so I don't think that you
> get much benefit from that. However, you could use it out on the deck
> if you had an outlet there.
>
> The thing that I really like it for is what I call "air frying". You
> can do french frys and things like breaded shrimp or fish sticks in
> the Jet Stream and get the same crisp texture that frying will give
> you without the oil, mess and smell. It's not exactly the same as
> frying, but it's close enough. Just make sure to put things in one
> layer on the rack so the air can circulate around them.
>



I bought an older model on eBay and it got here Saturday. It came with
one expander ring, the instruction video, manual, and some recipe cards.
It almost looks new, but actually it's about 15 years old.

I finally got a chance to try it today. I cooked a package of frozen
fish fillets. They cooked in about 5 minutes instead of 20 in the oven
and turned out a little better than cooking in the oven. And I didn't
have to turn them halfway through. Then DD cooked a small frozen
"breakfast pizza" and it was done in just a few minutes and she said it
turned out good. It did not heat up the kitchen nearly as much as using
the real oven.

It was awfully loud though. So I used it on low fan speed. I probably
need to check the belt and make sure it's not frayed and the fan is not
bent.

I'm pleased with it, and I saved about $100 off of buying a new one (not
that I'd pay that much)

Bob

On May 17, 10:54 pm, zxcvbob > wrote:
> Anybody here got one? How do you like it? One of the ladies giving out
> samples at Sam's Club had one and I was impressed with how well it
> worked. Seems like just the ticket for baking in the summer.
>
> I'm looking at used ones on eBay. Are any particular models better than
> the others? The latest ones use a direct-drive fan instead of a belt,
> but that's not necessarily a good thing if the motor runs hot.
>
> Also posted in rec.food.cooking, but realized it might get lost in all
> the noise over there :-)
>
> Thanks,
> Bob

I had one of the first Jet Stream units and I loved it. 2000 series I
believe

After two years the plastic dome started cracking. I replaced the
dome twice but each started cracking seriously. By that time American
Harvester had the new 3000 serious out with a different dome -- which
didn't fit.

I had to give up on it as I didn't want to re-invest.

I hope you have good luck with yours. If you detect the slightest
crack in the dome you can almost sit and watch it grow rapidly.

Gary Hayman
Gary's WEB Pages
http://snipurl.com/GarysWebPages