On Saturday, January 10, 2015 at 12:44:59 PM UTC-6, Mark Thorson wrote:
> I recently watched an infomercial for this.
>
> http://www.puckoven.com
>
> In theory, a pressure oven makes sense.
> You could roast something without losing
> so much moisture to evaporation. I'm
> a bit leery of the consequences of a
> containment failure. If this was from
> Ronco, it would be a tough machine made
> in Korea. But Wolfgang Puck has put his
> name on some real crap, and if this was
> made in China I have grave doubts about
> its long-term safety or functionality.
>
> Recommended operating temperature is
> 450 degrees F. Whoa! This is a lot
> hotter than a pressure cooker. Doesn't
> say what the pressure is. If the pressure
> is a very low increment above ambient,
> then it's just a gimmick and not dangerous
> (nor effective).
>
> I'll keep my eye on this. Let everybody
> else try it first, and if it's still on
> the market in a couple years, I'll think
> about buying one. But this is not the
> kind of thing to jump into.


That commercial nearly drove me bananas during the Christmas season. Every ten minutes I was hearing a creepy German accent saying "the juice stays in my meat!".....egads!