A:AnswerI have bought one of the same appliances and if your appliance is that loud then take it back because right now mine is no louder than a microwave and I also bought the 2 year warranty because all to often these new products or the first off the assembly line go bad for one reason or the other
A:AnswerYes it's hot, has taken me some practice not to burn stuff.the time and temp settings are both off. I suggest practicing with in start low with frys. I stayed in kitchen and watched it, and still burned food it cooks fast. And hot. I have used 7x I'm 50% good sofar. When it works it's good. Burning the food suchs, not just the waist but the burnt smell. But at this time I will keep it. It's much better for your health then using oil to fry. So good luck and have fun. Remember less time less temp and watch it for the first couple times your get it.
A:AnswerI would say a soft or medium sponge. (Soft scrub). My wife haven't actually cleaned ours. I looked at ours & it suprisingly clean. I would check manual or manufacturer to be safe.
A:AnswerYes you can and I would use the convection bake. I just cooked a chicken breast and used the convection bake function and that helped brown (sear in your case) the meat. I would watch what temperature you use. I would start at 375 for about 5-6 min each side. Adjust temp accordingly next time to get the right searing. Most use 400. Not sure how you like your meat but rare to med rare would be good for prime rib. Don’t forget to let the meat sit for about 5-10 min before you cut. THe more you experiment with it the more you’ll learn. Write down what works and start your own recipe book. The one that comes with it does not offer a lot of help. You could look at it as a mini version of your regular oven and use that as a guide.
Hope this helps.
A:AnswerJust a thought: This oven is made in Thailand actually. Maybe there is a way to get it from the Sharp factory? - Not sure what city, but you may be able to find out.
A:AnswerTurn down by 25 degrees its just that powerful and not something to walk away from.... try roasted carrots at 400 olive oil and a pinch of salt .......they will look dry like a sweet potato fry but my oh my
