With its two-oven wall unit, TurboChef makes a different type of fast food. Illustrates TURBOSTOVE (category l), by Annie Groer &Copy; 2007, The Washington Post. Moved Monday, Nov. 19, 2007. (MUST CREDIT: Turbo Chef.)

TurboChef: Making quick work of dinner

Yet another restaurant appliance has gone residential. Makers of the TurboChef electric wall oven, now available for the home cook, say it can roast a 12-pound turkey in 42 minutes and bake a batch of biscuits in 90 seconds.

But speed is not cheap. A two-oven combo (TurboChef on top, conventional/convection oven below) is $7,895. A single TurboChef, available next year, runs $5,995. It comes in red, blue, orange, ivory, white, charcoal or stainless steel; the bottom is stainless only.

A fan circulates hot air from 153 jets at speeds up to 60 mph, cooking food quickly while preserving moisture, says Leslie Hoffman, a spokeswoman for TurboChef Industries, which has made only commercial ovens for 16 years. For a thick steak or other dense protein, the oven's microwave function also kicks in.

Several hundred foods are preprogrammed for time and temperature, including a 9-inch apple pie and 20 asparagus spears. If you want to cook two casseroles together, one will have to go in the slower, bottom oven, Hoffman says.

Kathryne Thorpe of Great Falls, Va., an avid cook and a defense industry lobbyist, bought one after the oven's spring debut.

"It's so much fun, so funky and retro looking," she says. "I've done rack of lamb in four minutes and baked sweet potatoes in seven minutes."

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