Siemen's iSlide oven has an iPod-like clickwheel for temperature-setting

Siemen's avantGarde iSlide oven lets you touch a clickwheel to set temperatures and uses convection heating to slash cooking times.

I spotted this Siemens avantGarde iSlide wall oven on and was immediately drawn to the iPod-like clickwheel it uses for controlling the oven's temperature.

Touch this wheel to bake your chicken. Siemens
It's certainly cool and seems easy to use, but I'm not sure how stable the touch wheel will be after you slide your finger on it a thousand times. (After a year or so, my iPod Nano's wheel became quite quirky and I might find that annoying in an oven--sending me right back to the basic Magic Chef knob.)

Wheels aside, this oven has drawn a lot of attention for its European flair and design, winning the Chicago Athenaeum's Good Design Award for 2008.

With 16 preprogrammed cooking modes, the oven has settings for baking pie, proofing bread, cooking pizza and speed convection. It has a roomy 4.7 cubic feet of cooking space--more than enough room for a big turkey, cooking it crisp on the outside and juicy inside.

Cook that chicken super fast. Siemens

The oven is lightening fast, reaching 350 degrees of hot within 7 minutes. (The speed convection option can boost that efficiency, too.) It works by using a third heating element that rings the convection fan. A directional air system blows heated air directly on food, which increases cooking efficiency and decreases cooking time by 25 percent. This method also helps eliminate hot and cold spots on food to promote even cooking.

Three halogen lights in the oven's cavity make for a clearer view of your chocolate chip cookies. And the oven uses the convection fan to increase the speed of the self-cleaning mode so your oven can be clean in as little as 2 hours.

The 30-inch oven comes in black with stainless steel trim and is available in single and double wall models. Pricing starts at about $2,799 for the single and $3,799 for the double.

About the author

    Kim Girard has written about business and technology for more than a decade, as an editor at CNET, senior writer at Business 2.0 magazine and online writer at Red Herring. As a freelancer, she's written for publications including Fast Company, CIO and Berkeley's Haas School of Business. She also assisted Business Week's Peter Burrows with his 2003 book Backfire, which covered the travails of controversial Hewlett-Packard CEO Carly Fiorina. An avid cook, she's blogged about the joy of cheap wine and thinks about food most days in ways some find obsessive.


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