Six modes on the standard and Large, eight on the Pro. Below is what each one is for, the temperature range you have to work inside, and the two constraints that shape everything else.
The ceiling is 450°F on all three models. Plenty of oven recipes call for 475°F or 500°F. You cannot get there. In practice that means adding time rather than temperature, and accepting less aggressive browning on things like pizza.
The floor is 200°F on the standard and Large, 80°F on the Pro. Anything that needs a warm-not-hot environment — proofing, dehydrating, yoghurt, holding food — is only possible on the Pro. This is the single most consequential specification in the range.
Air fry. Fan at full speed, food on the perforated basket so air reaches underneath. Works when food sits in a single layer with gaps. Loading the basket deep is the most common mistake — it turns air frying into steaming. Cook in two batches rather than one crowded one.
Bake. Gentler, more even. For anything that needs to set rather than crisp: cakes, gratins, baked eggs. Use the aluminium bake pan here rather than the basket.
Roast. High heat plus air movement, for vegetables and meat. The wire rack over the bake pan lets fat drip away and air circulate underneath.
Toast. Both elements, short and hot. A countertop oven toasts more evenly than a slot toaster but takes longer from cold, so it rewards preheating.
Broil. Top element only. For finishing a surface — browning cheese, blistering peppers. Position matters more than time here; keep food close to the top element and watch it.
Reheat. Moderate heat that warms through without drying out. This is the mode that most justifies owning the thing, because it does the job a microwave does badly.
Proof. Holds a low, stable temperature so yeast dough rises predictably rather than at the mercy of your kitchen. This is why the 80°F floor exists.
Dehydrate. Very low heat for many hours — fruit, herbs, jerky. This is also why the Pro's timer runs to 24 hours while the Large stops at 60 minutes. The two features are one feature.
Both smaller models include steam infusion; the Pro's specification does not describe it in those terms. Steam in an oven keeps a surface from setting too early, which is what lets bread expand and stops reheated food drying out. If steam was part of the appeal, note that it is the cheaper models that carry it — a genuinely counterintuitive detail in this range.
Every mode above except dehydrate and proof is on all three ovens — the standard and the Large are both 6-in-1, 200-450°F. The difference is room to use them: 12 L against 28 L. On the standard, air fry and bake share a cavity that fits a 4.5 lb chicken and little else at the same time; the Large is the one where a full tray and a second rack both make sense.
The Pro is the same 28 L box as the Large — identical published exterior, 16.75 in. wide either way, same 1700 W — for $80 more. That $80 is the two Pro-only modes, the 80°F floor and the 24-hour timer. If you read that section and shrugged, buy the Large. If dehydrate and proof are why you are here, the Pro trade-off is worth reading before you decide.
The mode set on this page without the cavity limit, which is the only thing standing between the standard oven and most of what you just read.
Check price at Our PlaceSame capacity and wattage as the Large, so the $80 buys the two low-temperature modes and the longer timer — nothing else.
Check price at Our PlaceWe have not cooked in a Wonder Oven, so there are no times and temperatures here presented as tested. Anything claiming “18 minutes at 400°F for perfect fries in the Wonder Oven” and showing no photographs of that batch is inventing a number, and we are not going to add to the pile.
The guidance above is about what each mode is for and what the published temperature range allows. For starting times, use the recipe card that ships in the box, then adjust — countertop ovens run hotter at the edges than full-size ones, and yours will have its own personality.
Mode lists, temperature ranges and timer limits read from fromourplace.com product pages on 25 August 2026. The explanations of what each mode does are general convection-oven principles, not manufacturer claims. 1919 Cookware earns a commission on purchases made through our links at no cost to you.
1919 Cookware is an independent comparison site. We earn a commission when you buy through our links, at no extra cost to you, and it does not decide our verdicts — we name a competitor as the better buy on more than half of these pages. Every comparison is built from published manufacturer specifications, verified against each store's own product data where such data exists, and each page states plainly what it could not establish. We do not accept press samples and no brand reviews our pages before publication. Figures last verified 25 August 2026.