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Toaster Oven Techniques and Temps

Jaze | Aug 10, 201304:30 AM

I have a Breville Smart Toaster Oven that I'm completely loving - perfect for cooking for one, a vast improvement on the microwave for reheating etc.

I'm interested to hear people's experiences about cooking with theirs, particularly in terms of cooking times and the convection element. I've found that for reheating, the toaster oven is generally faster than with a regular oven - indeed, the other day, I noticed that the instructions for reheating some Amy's product specified that, when using a toaster oven, the cooking temperature should be set at 25 degrees cooler than for a standard oven.

I've not checked the toaster oven thermostat accuracy - my stand-alone oven thermometer's broken - but I'm wondering if the small size of the cooking chamber has something to do with this. Also, in a chamber that small, do you think that the convection function serves a meaningful purpose? I'd have thought that in that small space, a near-uniformity of temperature from the level of the heating coils to the top of the oven would be expected.

Anyone have any thoughts, observations or experiences about this? Do you modify your cooking approach in any way when working with your toaster oven, as opposed to your full oven?

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