As shown in another comment this oven is made in France for Kenwood, a bit cheaper than the original. The biggest drawback is the economy of a brochure explaining detailed recipes all its possibilities, one must make oneself tests, they are successful with a little practice. Hot air for pastries, infrared and classical mix for meat and fish, a maximum temperature exceeding 250 ° for bread and pizza (with a pizza plate Emile Henry small), etc., the oven heats up quickly and well. Defects: far too thin stainless steel grids that do not support too much weight, only two positions to slip because of the axes of the rotisserie (a full-sized chicken cooked without problem, but again we did save on the size pin) and easy self-cleaning walls was scratched. Finally a sharp control of internal temperatures shows a difference (classical) 20 degrees of either side of the fan of "convection".
