My objective is to buy an oven with which I can bake:
- Samosa (for baking it internally after frying externally)
- Puffs (vegetable pattie)
I have a vague memory of someone mentioning that the conventional round oven can bake cakes more uniformly than an OTG. Additionally, some OTG's have a temperature dial like this:
This makes it really hard to figure out if I'm baking at the right temperature. Even a 10 degree temperature variation matters.
Apart from price, is there any other reason the conventional oven should be preferred?