4.0
2 reviews
Other Toasters:
  • Average: 4.1
  • High: 5.0
Brand:
Hamilton Beach
Model:
31100
Hamilton Beach Brands Toaster Oven/Broiler With Convection, Rotisserie, Large Capacity

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Hamilton Beach Brands Toaster Oven/Broiler With Convection, Rotisserie, Large Capacity
 
4.0

(based on 2 reviews)

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Reviewed by 2 customers

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(2 of 2 customers found this review helpful)

 
4.0

Good Toaster Oven!

By 

from VA

Comments about Hamilton Beach Brands Toaster Oven/Broiler With Convection, Rotisserie, Large Capacity:

I saw the Hamilton Beach Toaster Oven/Broiler with Convection at the store, and thought this would be perfect for cooking quick snacks or for not having to turn the oven on, on a hot day. This toaster oven is pretty big. It is nice that it is big, so you can cook a wide variety of items, and it has 2 shelves for cooking, but the con in that is that it is huge to store. I use this often enough though, that I can overlook that. For crisper pizza I cook on the bottom, for softer crust on the top. I usually just lay a piece of foil in there to keep from making a mess. It is makes a small batch of cookies in about 10-12 minutes, and they come out nice and evenly cooked. I have also made various oven type snacks such as mozzarella sticks, pizza rolls, pizza bagels, english muffins, etc and they have all came out nice. The temperature dial is easy to use, and cleaning it up is quick and easy as well. I have not yet made any raw meats in it, but I imagine they would come out just as nice. I highly recommend this over. It is a bit on the pricey side, but worth the money.

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4.0

Good toaster for frozen pizza

By 

from Westchester, IL

Comments about Hamilton Beach Brands Toaster Oven/Broiler With Convection, Rotisserie, Large Capacity:

I love using the Hamilton Beach Toaster Oven/Broiler With Convection. My main reason for purchasing this oven was to cook a 12 inch frozen pizza. This oven doesn't have any dead heat spots and reaches my desired temperature in about 3 minutes. After a couple of less than stellar attempts in trying to cook a frozen pizza I finally got it down to a science. I am able to cook pizza on a pan or on the grates to perfection. I learned that the bottom row produces an extremely crispy crust that made chewing a job. When I cook on the top row at 400 degrees for 17 minutes it cooks the perfect pizza. During
my quest for perfect pizza I started to use this oven to bake cookies, chicken breast, and lasagna. My cookies always come out nice and soft as long as I don't let them bake past 13 minutes. Baking chicken breast has been hit or miss with this oven. The only way I can ensure a juicy piece of chicken I must let it thaw overnight, bake for 350 degrees for 20 minutes, and finish by raising the temperature to 375 degrees for 10 more minutes. One thing that I don't like about this oven is that if I open the door to check on my food the temperature drops dramatically instantly. To its credit it quickly gets back to its programmed temperature, but it can cause over cooking if I open the door more than once while baking.

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