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The Sharper Image 12.5 qt Super Wave Oven w/ Extender Ring & Recipe Booklet - 400-428

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400-428 - The Sharper Image 12.5 qt Super Wave Oven w/ Extender Ring & Recipe Booklet
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The Sharper Image 12.5 qt Super Wave Oven w/ Extender Ring & Recipe Booklet

Forget about traditional ovens, stove tops and microwaves! With the Super Wave Oven from The Sharper Image, food cooks up to three times faster than your conventional oven and uses up to 80% less energy! Its unique combination of halogen heat, convection and infrared technology keeps foods moist on the inside and browned and crispy on the outside, without fats or oils.

The 1300W Super Wave Oven includes an extender ring that lifts the lid and increases your capacity to 16 quarts! Inside the heavy-weight glass bowl, you can stack use the two stainless steel cooking racks (low and high) to cook a whole meal at one time! Roast chicken, bake fish, broil steaks, air fry chicken, grill meats, steam vegetables and even make desserts. With the two cooking racks, you can easily criss-cross one over the other, making a grid to keep smaller pieces of vegetables or meat from falling to the bottom.

No longer do you have to pull dinner out of the freezer in the morning or worry about frozen meat - you can even bring frozen foods straight from the freezer into the oven without defrosting! You'll be amazed at how quickly you'll have dinner on the table. The included manual includes a comparison between conventional cooking times and cooking times with the Super Wave Oven.

Foil, silicon and metal pans can be used with the Super Wave Oven.

The Super Wave Oven features a powerful "Tri-Cooking System", which combines halogen heat, convection-style cooking and infrared technology.

  • Halogen Heating Element: sears food, sealing in natural juices
  • Infrared Light Waves: gently cook food from the inside out
  • Convection Fan: circulates the heated air around the food, so your cooking is even and balanced
  • The Sharper Image Super Wave Oven will replace your:

  • Conventional Oven
  • Broiler
  • Microwave
  • Toaster Oven
  • Deep Fryer
  • Dehydrator
  • and Steamer!
  • For Super Wave Oven recipes, please view the “Additional Information” tab.

    Click here for instructions on how to dehydrate your fruits, vegetables and herbs.

    Click here to view the Instruction Manual.

    Click here to view the Quick Cooking Guide.

    Dimensions: 15.75"L x 13.13"W x 12.5"H. Metal helper handle tongs, extender ring and manual included. Low level assembly required; tools included. Assembly time is approximately 2 minutes. Comes with a manual for recommended cooking times of meat, poultry, fish and more. In general, cooking times should be reduced one-third when compared to traditional cooking times. It is recommended to use a meat thermometer to ensure doneness until you are certain of your cook times. Aluminum foil can be used when cooking a baked potato.

    For Indoor Use Only.

    Vendor Warranty: One year warranty from date of purchase.

    Click here to see the warranty card.

    To purchase additional Super Wave Oven accessories please see B400052.

    To purchase a cookbook for your Super Wave Oven please see B400070.

    Salmon with Dill and a Butter-Maple Glaze
    PREP TIME: 10 minutes
    COOK TIME: 20 minutes
    SERVES: 4-6


  • 1 large Salmon fillet (about 10" by 6", heart of the fillet)
  • 4 Tbsp butter, melted
  • 1/4 cup maple syrup
  • 1 Tbsp fresh dill
  • Directions
    1- Combine the melted butter and the maple syrup in a bowl and mix well.
    2- Coat the salmon fillet well with the glaze mixture, then sprinkle over with the dill.
    3- Place the salmon on the upper rack in the oven. Cook at 325 degrees for 20 minutes or until the fish is easily flaked with the tines of a fork.

    Lobster Medallions with Shrimp and Scallops in a Garlic-Lemon Butter
    PREP TIME: 10-15 minutes
    COOK TIME: 15 minutes
    SERVES: 4


  • 2 Medium to Large Lobster tails, very cold but not frozen
  • 12 Large shrimp, peeled and deveined, rinsed and pat dried
  • 1 Cup medium-sized dry pack scallops, rinsed and pat dried
  • 4-6 Tbsp butter, melted
  • 4 cloves garlic, finely minced
  • 3 Tbsp shallot, finely minced
  • Juice of one lemon
  • 2 Cups Sugar Snap Peas, washed and strings removed
  • 1 Red Bell Pepper, seeded and sliced into 1/2" long strips
  • Pinch of salt, twist of pepper
  • Directions
    1- Pull the lobster tail from its shell, and slicing across the tail, cut them into several medallions, approximately 1/2" thick.
    2- In a large glass bowl, combine the melted butter, minced garlic, minced shallot, and the lemon juice. Stir to blend well. Add the lobster, shrimps and scallops to the bowl, toss to coat well, and let sit in the fridge for about a half an hour.
    3- When ready to cook, place the Sugar Snap Peas and the Pepper strips on the bottom rack of the Super Wave. Sprinkle with the salt and pepper. Place the lobster, shrimp and scallops on the top rack above the vegetables, making sure to place the so they won’t fall through the tines of the rack.
    4- Cook at 350 degrees for 15 minutes or until the shellfish is opaque white and firm, and the vegetables are crisp-tender. Serve with the Garlic-Butter sauce on the side to add as desired.

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