Toaster Ovens, decisions, decisions, decisions

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dragnlaw

dragnlaw

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To tie into this post in Petty Vents I have been looking at two. Of course, January and February like for most everybody are tight $$ months. So why am I looking at two high-end appliances? At the moment in panic mode, as I use this multiple times a day. The thought of running upstairs, having to time it to when family is home and kitchen free just makes me shudder. So don't really know, don't care but here are the two that have caught my eye and have very good ratings.
Breville and Cuisinart Keep in mind the prices you see are Canadian.
What think you all.
 
dragnlaw said:
To tie into this post in Petty Vents I have been looking at two. Of course, January and February like for most everybody are tight $$ months. So why am I looking at two high-end appliances? At the moment in panic mode, as I use this multiple times a day. The thought of running upstairs, having to time it to when family is home and kitchen free just makes me shudder. So don't really know, don't care but here are the two that have caught my eye and have very good ratings.
Breville and Cuisinart Keep in mind the prices you see are Canadian.
What think you all.
Click to expand...
I didn't realize toaster ovens could be priced in 3 digits, even Canadian digits.

I like the red velvet cake color best.
 
Too funny Frank, that was also my first choice, but it is $529 vs $419.

When I bought my KA mixer I didn't realize at the time I had paid more for the red one. Arghhh! like this one, I think it was almost $100 bucks more. Buyer beware!
 
One of them has a "proof" setting which I desperately need for bread. of course, now going back to look, can't see which one it is, grrrr.
 
dragnlaw said:
Too funny Frank, that was also my first choice, but it is $529 vs $419.

When I bought my KA mixer I didn't realize at the time I had paid more for the red one. Arghhh! like this one, I think it was almost $100 bucks more. Buyer beware!
Click to expand...
You have to look at it every day, you should get the color I, ermm, you like best. :D


When I got my first mixer the red one was the least expensive, but I wanted the red one so it likely wouldn't have mattered all that much. The second is red too.
 
We bought a Breville Smart Oven about 5 or 6 years ago. It has held up well and still works just like it did when new. Control panel is friendly and easy to use. DS with his vision impairment is able to use it unsupervised.

.40
 
HeyItsSara said:
is this instead of using your oven?
Click to expand...
What oven? - that would be my oven!
LOL, sorry to laugh, forgive me Sara, but I have no stove nor oven.

The one I have now, I guess I can't complain. I paid almost $100 for it probably about maybe 8 or 10 years ago. It was, insofar as I was concerned one of the more expensive ones. But I wanted it big enough to roast a whole chicken in it and I have several times. It is an Oster and I've never been sorry I got it.

It sits on top of my microwave. Not sure if the one I'm looking at will. Depends on where/how the feet are placed. Perhaps I might have to fix a shelf or board for over the micro.
 
Can't really see that much of the trim and although normally I would agree with you @FrankZ, especially if it were sitting on a kitchen counter, I would probably go for it. But... as it will be sitting high, I'll go cheaper.
 
I don't know if you have any use for a dehydrator, but there is a different version of the Breville that also functions as a dehydrator.
 
Thanks taxy, I have one. Sorry I didn't get the 9 tray one as the 4 tray one just won't hold a loaf of bread for proofing. I've heard many use that. Funny, an ex-neighbour got the 9 tray and wished she'd gotten the 4 tray.
The one I'm thinking of actually does have a dehydrator capability.
 
Well, I've read reviews and checked sizes, inclusions, prices, delivery and last but not least wattage ouch, think I'm going to be resetting the breaker a bit as the big refrigerator is on the same breaker.
One review company "Wirecutter" says that although the Breville blurb doesn't say so it does have 'Proof' capability.
Now, to me, proof setting would be 100 f. But all my ovens go no lower than 170. It makes me nervous that I only see digital readouts on the fronts of all these newfangled gadgets. I won't know until I plug something in.
Questions:
1. Any way I can figure out the lowest settings before I buy? Starting to get desperate.
2. I'm assuming the fan and elements are what draw the max power, but once the oven reaches its temperature it doesn't draw power at its maximum - does it? Or in cycling on and off does it draw max?
I don't have to use the fan.
 
dragnlaw said:
Well, I've read reviews and checked sizes, inclusions, prices, delivery and last but not least wattage ouch, think I'm going to be resetting the breaker a bit as the big refrigerator is on the same breaker.
One review company "Wirecutter" says that although the Breville blurb doesn't say so it does have 'Proof' capability.
Now, to me, proof setting would be 100 f. But all my ovens go no lower than 170. It makes me nervous that I only see digital readouts on the fronts of all these newfangled gadgets. I won't know until I plug something in.
Questions:
1. Any way I can figure out the lowest settings before I buy? Starting to get desperate.
2. I'm assuming the fan and elements are what draw the max power, but once the oven reaches its temperature it doesn't draw power at its maximum - does it? Or in cycling on and off does it draw max?
I don't have to use the fan.
Click to expand...

Jumping in here. Any kind of electric heat source is going to draw a lot of juice.

I have a space heater that has two settings. One setting draws 500 watts, and the other draws 1,000 watts. I always run it on 500 watts, which is still a lot. It takes longer to heat a room, but it is half the wattage. Based on some basic art-major calculations, the time versus wattage works in my favor.

I don't know much about toaster-oven types of cooking appliances, but if you want to proof something, or keep something warm, it seems to me like 1,000 watts of draw is serious overkill.

Counter-top ovens are convenient, but not efficient. They may be necessary for people who don't have a 220V service for a regular oven, but are often used for other reasons. Don't just assume one of those ovens is a better option. There are multiple considerations.

As always, I suggest everyone do some serious research before making even a relatively minor purchase.

C
 
Casey I do not have 220 outlet nor the space for a full size oven. So yes, I do need a Toaster Oven.
I've had my Oster toaster oven for quite a few years and I loved it. It drew 1300 W.
as I've said, all the new ones are listed at 1800 (I'm assuming for the fans which facilitate the air fryer function)

Since moving here it was my only oven for cooking. But I could not set the temperature below 170. to the required 100 for proofing bread.
It is almost impossible for bread to rise in this basement apartment - even for most of the summer.
So as I must buy a new one and cooking is an important part of what's left of my life - I'm going to get a good one and have fun with it.
 
As far as proofing goes, you could heat the oven to it's lowest temperature and put the bowl of dough to be proofed on top of the oven. Or you could heat the oven then turn it off and put in the dough.
 
dragnlaw said:
Casey I do not have 220 outlet nor the space for a full size oven. So yes, I do need a Toaster Oven.
I've had my Oster toaster oven for quite a few years and I loved it. It drew 1300 W.
as I've said, all the new ones are listed at 1800 (I'm assuming for the fans which facilitate the air fryer function)

Since moving here it was my only oven for cooking. But I could not set the temperature below 170. to the required 100 for proofing bread.
It is almost impossible for bread to rise in this basement apartment - even for most of the summer.
So as I must buy a new one and cooking is an important part of what's left of my life - I'm going to get a good one and have fun with it.
Click to expand...

Can you heat your toaster oven up, then turn it off and let it cool to proof dough in? I know that is a PITA, but proofing does not require an exact temperature, so I could work.

CD
 
With the old oven it was a possibility but I found the oven cooled off just too fast. Most proofing is most often about 45 minutes.
I have been given many ideas for solutions and none have been satisfactory. But push come to shove - need for an Oven is more important than a proofing ability. Just thought I would put it out there.
Also now according to measurements, a new oven will have to go under the microwave (it was above the micro before).
So I will have to check the heat rising factor affecting the micro.
 
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