:: cooking method comparison ::

Conventional and Convection Ovens: Burns the outside of foods, leaving them brittle, dry & tasteless. The high temperatures drive out the food's natural juices that contribute significantly to the food's natural taste.

Boiling: Removes nutrients and leaves the food wet and tasteless.

Microwaves: Cook from the inside out, and leaves the food oozing, tough and visually unpalatable.

The Infrared Cooking System: Uses infrared rays (just like the visible light spectrum) to bring heat to the food. Penetrating heat rays warm both the inside and outside of the food at the same time.

:: Q & A ::

Is Infrared Heat Harmful? Infrared is not harmful in any way. It has been tested in Japan and found free of toxic electromagnetic fields and also The Swedish National Institute of Radiation Protection has concluded that infrared heat is not dangerous.

Can Aluminum Foils or any Metal Pans be used in the Infrared Cooking System? Yes, all cooking utensils that can be used in a conventional oven can be used in the Infrared Cooking System.

What is the Rated Wattage on the Infrared Cooking System? It's rate at 1225Watts compared to conventional ovens at 3400Watts.

Has the Cooking System Won any Awards or Recognition? Yes, it has won the "Gold Medal Award for Excellence 2000" given by American Culinary Institute that consists of 35,000 members of chefs in the USA and selected the "Kitchen Tested and Member Approved" award from Cooking Club of America with its 250,000 members.  

:: what the experts are saying ::

The Infrared Cooking System will change your life. It produces the juiciest, most succulent meat, poultry and fish you've ever tasted. It browns foods to crusty perfection. It cooks most foods about 30% to 50% faster than the conventional oven. You never waste time preheating; just place the meat or the biscuits or whatever else you are in the mood for in the cooker, and start cooking.

Cleanup is pure heaven. Meats and poultry lose so little juice with this cooking method, there is little of the usual spattering and those few spills don't bake on like they do in a conventional oven. One quick wipe of a soapy cloth, and the cooker dome and Teflon liner pan are clean and you're out of the kitchen.

You'll find cooking with the Infrared Cooking System is not only luscious, quick and easy, it's also fun. Through the clear plastic dome you can see food sizzle and brown, or watch as your crescent rolls and cookies tremble and rise. It makes it easy to keep an eye on how dinner is coming along. A glance through the plastic dome as you zoom past to get the salad bowl, is all you need.

The oven is so light that you can easily carry it around: out to the terrace, to your weekend cabin or summer house, to a friend's for a dinner party or to a relative's at holiday time when an extra oven saves both the day and the cook. Use your Infrared Cooking System any time you want to make cooking smooth, easy and fun. The recipes included will help you get the most out of your Infrared Cooking System. They are delicious, easy and quick. None require more than 10 minutes preparation time. Make them in your Infrared Cooker, and you will have food fast with rich, moist, leisurely-cooked taste.

:: what satisfied customers are saying ::

Infrared Cooking System cooks the best seafood and poultry dishes I've ever tasted"  Karen Smith from Seattle, WA.

"I loved the Infrared Cooker pretty much from the beginning but it really won my heart when I discovered that I was able to cook baby back ribs perfectly each and every time." JB from Dallas, Texas.

"The Infrared Cooking System browns food beautifully, works quickly, and doesn't heat up the kitchen" Dale Malcom from Hayward, WI.

"It's the best wedding gift I ever got" Jocelyn from San Francisco, CA.

"Food comes out moist and flavorful, I found it great for reheating leftovers especially pizza. Infrared Cooking System is easy to use and easy-to-clean!" Jean Steinbach from Weatherford, TX.

"I love it when it cooks my breakfast (boiled eggs and bacon) at the same time and drains all the fat away while cooking." Julia Rae from Chicago.