Black and Decker Infrared

The future is Black and Decker Infrared! I have been in love with the microwave oven technology since my dad bought one for his girlfriend in 1976. But it is not a perfect technology by any stretch. Because the microwave actually works by heating up water molecules, it simply is not the best way to cook or heat a great number of foods. I also really hate cleaning up the splatter mess. With the use of Black and Decker infrared technology, Black and Decker's InfraWave Speed Cooking Oven has filled in the gaps that microwave technology left behind.

Conventional ovens often finish the outside too fast and microwave ovens often heat very unevenly, leaving some inner spots scalding hot while other parts of the dish are cold or lukewarm at best. Because Black and Decker's infrared oven actually heats evenly from the inside out, food comes out crisp where it's supposed to be crisp, moist where it's supposed to be moist, and hot where it's supposed to be hot.

Because of the way the infrared technology works, there often will be little or no need for predefrosting! This will depend on the size and density of the food you will be cooking, but as you get accustomed to cooking with it, you will find that you will often be able to take a couple portions of meat out, add preferred seasonings, and quickly cook it with Black and Decker infrared magic!

One of the greatest advantages of this technology is that, because it doesn't heat water molecules the way microwaves do, the flavor enhancing moisture remains intact!

This Black and Decker infrared InfraWave Speed Oven is not a complete replacement of all other cooking appliances, but it will definitely change the way you look at fast cooking methods in your home, office, or dormitory.