Not the person you asked, however I picked up a multi-function oven earlier this year - a benchtop model from Sunbeam, runs off a standard power point (AU - I t

Not the person you asked, however I picked up a multi-function oven earlier this year - a benchtop model from Sunbeam, runs off a standard power point (AU - I think we have slightly more power available at the plug?). Anyway, it's great for crisping things in a way that frying (deep or shallow) might otherwise do, but with very little oil required. Examples - lightly cornflour'd chicken or pork to give a little crunch in sweet & sour pork / chicken. Butcher-prepared chicken kievs that would otherwise need a lot of oil and be a mess to cook. (Sweet) potato wedges, usually heavily herbed. These can be done with a a very light coating of oil, typically sprayed rather than tossed. The carbohydrate aspect of these foods is a bigger concern to me than the oil, but nonetheless.