April 20, 2010 - 8:43pm
Countertop Toaster/Convection Oven Recommendations?
Hello! I have been thinking about getting a countertop oven so I can save some electricity since I only bake a little bit every time. I have been reading some threads on here, but still have some questions.
1. Are there differences between using a convection and a regular toaster oven to bake bread?
2. I am on a tight budget... Would the convection ovens priced around $40 or less do a decent job of bread baking?
Thanks!
Eva
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A convection blows hot air where a toaster heats with hot coils.
If the convection oven gets to 400°F it will bake bread but if it gets to 450°F it will do a better job.
If you opt for a toaster oven, watch that the coils on the bottom are close to the middle and not spread too far apart.
Mini
Wow, thanks for the quick responses!
Any good brand recommendations? I've been eyeing one at Wal-mart (Black & Decker TRO4075B), and one at Bed Bath & Beyond (Hamilton Beach #31506)...
I use a GE that works perfect for two banana breads in pans. The heat comes from the bottom and from a top element so that bread may get a bit too much heat for the top. Works great for carmalizing the BB though. Tuesday Morning carries the Cuisinart Brick Oven, but that is $169. Get the biggest you can, I think that WalMart and K-mart carry one that is quite large. I cut a 12x12 Saltillo tile to 10x8 1/2 and put it on the lowest position and it works for bread. Use an oven thermometer.
I live in a studio apt and have to use a toaster.convection oven. I have a Hamilton Beach that I have been using for a couple of years now for bread and for about 7 years for an exclusive oven. I got the rotisserie one, model 31197R. I have had zero problems with this and it does heat up to 500 degrees F. Very happy with this one.
Also have a Breville Smart Oven which is about 3 times as expensive. It is better insulated but is restricted in height and so not so useful.
With the Hamilton Beach I can use one of the broiler pans to pour water in to make steam. The only problem I have for now is that I don't get the crispest crust. The crust is pretty good but just not as crisp as it would be in a larger oven.
I would strongly suggest the Hamilton Beach as an excellent buy. Zero problems and big enough inside to work well. Only problem is that you are pretty much restricted to a 12in by 12 in interior shelf. I got a baking stone from Fibrament cut to 11.5 in by 11.5 inches and it works well.
Good luck.
This model probably would not qualify as an immediate best-buy if you're on a tight budget. However, if saving on utility bills in the long run is your goal, you may want to consider this as an option. Several of my friends have bought this for its versatile and energy saving features. They use it in lieu of the big oven whenever they can. The outcomes of bakes are good, as far as I've heard.
http://www.amazon.com/Breville-BOV800XL-1800-Watt-Convection-Toaster/dp/B001L5TVGW
As I mentioned the only problem is the height of the interior. If I try to bake a sandwich loaf in a loaf pan, if I get the right spring from the dough, then the loaf hits the top of the oven and burns the top of the loaf. If I try to use a LaCloche it does not have the clearance for that. I did find a LaCloche type arrangement that was custom made for me and that works with about half an inch to spare.
Other than the clearance for height, this is a great oven. I have done briskets, pot roasts, roast chicken, half a ham - all worked great. It has controls that will do almost anything you want. Excellent quality and comes with a pizza pan, a roasting pan. I went to Fibrament and got a baking stone cut 11 x 11 and that fits just right. Good crusts on my batards and baguettes (shorter than usual because of the size limitation) and the boule works just fine.