Westinghouse WVEP6717DD

This oven has a lot of annoyances in operation. Many of those things are minor, but frustrating nonetheless. Mostly just because some programmer decided to be clever. Or not clever enough, in the right areas. For example, the installation instructions give you the size of the hole, but not the location of the front facia relative to the hole. Which might mean that some people have a clash with the cupboards. it's 10-15mm higher than the hole, if you need to know.

or, just the fact it assumes a completely new temperature if you change cooking modes.

Or the fact you lose the last significant figure on the timer when you hit "ok". Not a problem for seconds, but when it's more than 10 minutes, you lose a whole minute and it's annoying.

There are two more significant problems, however.

The moderate problem is you have to grill with the door closed. This is a problem becomes evident under two circumstances. Firstly, if you want to grill something in a pan. If the handle is too long or can't survive under the griller, you simply can't grill it. The second circumstance if if you are baking something and want to brown it. It will only grill until it reaches temperature (240) and then it will turn off. If you are baking at say 200 it only gives you a minute or two of grilling and that's it.

This problem is exasperated by the biggest problem, however. It's the fact nothing browns in this oven.

At first I thought this was because the temperature settings were wrong (as other reviewers have). But I checked with my own thermocouples, and they are close enough.

What I came to realise is it's because the oven is insulated too well. Which sound great, until you realise it means the elements turn on much less. So nothing really browns. It just gets up to temperature and then sits there with no radiant heat that's needed for browning.

The solution is to cook everything at much higher temperatures than you normally would. 180 fan forced, on a regular oven, equals about 210 on air fryer, in this oven.

This would be fine, but it presents several problems. Firstly, the window to use the griller, for browning, is now even narrower. Secondly, the oven is not capable of cooking like a true 250 degree oven. Cooks more like 210 degrees when set at 250. And that not great for things like pizza. And the pizza setting is one of the reasons I picked this oven.

And lastly, it's likely the oven will burn out sooner, because it's being operated at higher temperatures all the time.

I would not recommend this oven to anyone.

Terrible oven. Don’t waste your money – I have had this oven for around 8 weeks and it will not hold temperature or brown anything. Roast vegetables are cooked but are pale and soft not brown and crispy. They sent out a technician (who I waited 3 weeks for) and all he did was check the temperature and said it was fine. I have been cooking for well over 50 years, and this is the worst oven I have ever bought. I have tried all different settings and read the manual at length and it will not brown any food unless I turn it up to 240 degrees. Even then I have to wait for over an hour to get even minimal browning. At $1400 this oven is a waste of money.