There are no timed recipes on this page. We have not cooked in a Wonder Oven, and a site inventing “22 minutes at 400°F” for a batch it never made is doing you harm dressed as help.
What follows is the useful half: which dishes suit a 12 to 28 litre convection oven with a 450°F ceiling, which suit it badly, and which belong in a full-size oven no matter how many modes the small one has.
The $185 Wonder Oven gives you 12 litres, a 200°F to 450°F range and a 60-minute timer, while the $325 Pro widens that to 80°F to 450°F and a 24-hour timer.
450°F ceiling. Anything wanting 475°F or 500°F — proper pizza, blistered high-heat vegetables, a hard-seared roast start — is out of reach. You can add time; you cannot add heat.
Single-layer floor space. 10 × 10.3 inches on the standard model, 13.75 × 13 on the Large and Pro. Convection needs air around food. If a dish requires spreading things out, that floor area is the real limit, not the litre count.
200°F floor on the standard and Large. Anything wanting gentle warmth — proofing, dehydrating, yoghurt, long low braising — needs the Pro.
Roasting vegetables for two to four. Probably the best use of the appliance. High heat, air movement, a tray that fits, no waiting twenty minutes for a full-size oven to warm up.
A whole chicken. Our Place states the 12 L model takes one up to 4.5 lb; the 28 L models take considerably more. A convection oven does a good bird.
Reheating anything that was once crisp. Pizza slices, chips, fried chicken, pastry. This is the job a microwave does worst and this appliance does best.
Toast and breakfast things. More even than a slot toaster, and it takes bagels and thick slices a toaster will not.
Traybakes and small gratins. Anything that fits one pan in a single layer.
Bacon. On the rack over the bake pan, so the fat drains and the air circulates. Convection is a genuinely better method than a frying pan for this, and it is one of the more common reasons people end up using the oven daily.
Pizza that needs real heat. A proper base wants 500°F and up. At 450°F you get a decent oven-baked pizza, not a crisp one.
Anything for more than four people. The floor area runs out long before the litre count suggests. Two batches in a small oven is slower than one in a big one.
Deep casseroles and braises. Interior height is 7.6 to 7.75 inches, and a covered casserole plus air gap eats that fast. Check your dish against the cavity before assuming.
Standard bakeware. Ordinary loaf and cake tins frequently do not fit, or fit with no air gap — which defeats convection entirely. This is what the $79 Baker's Kit exists to solve.
Anything low and slow, on the two cheaper models. The 200°F floor rules it out. The Pro can do it.
Do not crowd the tray. The single most common reason air frying disappoints in any oven. Food touching food steams instead of crisping. Two batches beat one crowded one every time.
Preheat. Small ovens come up fast, which tempts people to skip it. Putting food into a cold cavity is why the first batch is always worse than the second.
Expect to adjust downward from full-size oven recipes. A small convection cavity moves air aggressively and the walls are close, so things brown faster than the same recipe in a big oven. Check early the first few times you make anything.
"Do not crowd the basket" and "two batches beat one" are the right advice, but on a 12 L cavity they are also unavoidable. The standard oven fits a 4.5 lb chicken, which sounds generous until you want potatoes alongside it. At 28 L, the Large is where a single layer in one go stops being a compromise.
If you are already cooking in batches and the issue is turnaround rather than width, a second set of pans solves it more cheaply than a second oven — the accessories breakdown says which kit actually adds surfaces and which one just duplicates the box.
More than twice the cavity of the standard oven, which is the variable most of the advice on this page is working around.
Check price at Our PlaceMode lists, temperature ranges, interior dimensions and the 4.5 lb chicken figure are Our Place's published specifications, read 25 August 2026. Everything about technique is general convection-oven practice rather than manufacturer instruction.
The recipe cards that ship with the oven are the right starting point; adjust from there. 1919 Cookware earns a commission on some links at no cost to you.
1919 Cookware is an independent guide to Our Place cookware, written to help you work out what to buy. We earn a commission when you buy through our links, at no extra cost to you, and it does not decide our verdicts — where a rival or a cheaper model is the better buy, we say so. Prices and specifications are read from each manufacturer's own published product data rather than from long-term kitchen testing, and the page below explains what that does and does not settle. We do not accept press samples and no brand reviews our pages before publication. Our Place prices and specifications last verified 16 October 2026; competitor prices 25 August 2026.
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