Baking in a toaster oven
So, I've only picked up baking for a solid few months now and i'm slowly getting there. But because I live in Taiwan, where in-built gas oven are a very rare commodity, I have to resort to using a toaster oven for baking.
Now, I have spent an extra dollar to get an acceptable oven with a bit more features such as a convection fan, a fermentation stand that keeps it at a stable 30 degrees Celsius (great for consistent proofing) and separate temperature controls for the upper and lower heating elements. For reference, I'm using a Panasonic NB NH3800, seen here http://www.panasonic.com/tw/consumer/kitchen/electric-oven/nb-h3800.html (don't mind the Chinese, it doesn't appear to be available outside of the SEA area). It's not a bad oven at all. But whatever I seem to do, I just can't do things iike crispy bread crusts and puffed pizza crusts (i'm guessing the temperature doesn't get high enough). Last time I made egg wash-finished buns. The interior was about 87 to 89 degrees Celsius (a bit short of the golden 90), but the top hadn't browned as much as I hoped it would.
But i was particularly wondering if there are general "rules of thumbs" to keep in mind when using a toaster oven as opposed to a gas/convection oven when baking. For example, is it advised/required to bake something longer in a toaster? Initially, I just followed recipes that asked for a certain baking time on a certain temperature. It came out very undercooked. I have an oven thermometer that I place in the front of the oven, so I know it is at least the required temp before I put something in.
I'm aware of the downsides of toaster ovens (uneven heat distribution and escaping heat through gaps between the door).
But any other useful hints and tips for baking with toaster ovens are very much appreciated. When I get around to it, I can share a few pictures of things that came out.
Here in Texas it gets very hot in the summer and wanting to avoid heating up the kitchen, I used a portable table top oven that I placed on the porch outside. I put a dutch oven inside and let it heat up for an hour before I placed my dough in the dutch oven. I had to let it bake for a little longer than what the recipe called for, checking the internal temp every 5-minutes with my Thermapen until the interior of the loaf came up to 200 degrees f. The crust came out nicely dark and crisp, and the crumb was very good as well. I now use a Lodge combo-cooker in my kitchen oven as it's cool outside this time of year. Pre-heating the baking vessel makes all the difference in the world and extending the baking time is crucial as well. I alternate with a clay baking cloche from Breadtopia and my loaves come out consistently good. Let us know how things turn out. Have fun.
i often use a breville smart oven for single loaf baking. I usually set the temperature a few degrees higher than the recipes specify, and I cook for a few minutes longer. Pizza in a toaster oven is not going to make me happy, ever.....but you coulf try using a cast iron pizza stone preheated on the stovetop, then placed inside the oven.
I was so glad to see your older post about baking in the breville smart oven. I am about to buy one, in the Uk it is Sage smart oven but its Breville renamed for here. I was so worried bread was not going to fit between the elements I use a loaf tin bit less than 4" high x 7.5" long and making a loaf that uses 450g flour. I am only making one loaf at a time and thought a countertop oven would be more economical than heating up my large oven. Any tips on baking bread in this oven would be so appreciated, like should I cover the top. Does it take much longer I was expecting it to take less time because of the smaller space its in. Will the bottom burn because its so close to the elements...
When I bake bread in loaf pans in my toaster/countertop oven, I sometimes have to lay a piece of aluminum foil atop the loaf before it’s done so it doesn’t overbrown. I don’t find that the bottoms overcook, though. Baking times are pretty comparable, maybe 2-3 mins longer, depending on shape/size of loaf.
Tips and tricks... Turn the black baking pan upside down on the bottom shelf leaving about 1cm space from the back wall and bake on it. Amazing how it traps heat under the loaf for baking goodies. Preheat the oven without the pan first for larger items. For rolls and pizza you might want to leave it in the oven and slide batches in and out. (this can vary from oven to oven) I see your oven has a rotisserie set up for chickens. Nice. Only down side is the heating elements on the bottom might be very far apart, that's the reason for putting the pan in upside down. :)
I've got 3 mini ovens in camp here in Laos. They are all just a tiny bit different, an Electrolux (38ltr), a Sharp (28ltr) and Houseworth (48ltr) That last one has a fermenting function so I would like to play with that one soon. They all take about 15 to 20 minutes to warm up, so set the timer on max (most of them coast the last 10 minutes of baking) and reset when the loaf goes in. Baking Parchment paper is your friend so get a roll that will save you the most cutting and trimming.
Your oven may also have separate dials for upper and lower heat. I will still rotate the baking loaf as the back seems to brown the crust more than the front, I tend to do that after the initial oven spring to let trapped steam out at the same time. I don't find the temps "off" from regular electric ovens. So check your settings and make sure upper and lower heat coils are both working and getting hot.
:) Mini
bread in a mini oven. My favorite way is to use a stainless steel mixing bowl and place it over the bread to trap the stream from the loaf or the first 18 - 20 minutes at 450 F and then take it off and turn it down to 425 F with the fan on now to brown and dry out the crust. You will want to spin the bread around after 6 minutes to brown it evenly and if it gets to f=dark before the inside is 205 F then just turn it over over or cover with aluminum foil. You just don'twant to make the loaves too big say 600 G or so.
I also take a Pyrex cup with a dish towel rolled up and fill it with water. I heat it in a microwave. When the bread goes in the oven I put the cup of steaming water in there too and that steams the bread. My mini oven makes just as good a bread as my big GE oven does!
Hello
I posted this info to another member earlier ......
I occasionally bake in a bench top oven , 210mm between elements , that will bake tallish sandwich loaves , but is not ideal. Minimum clearance top and bottom 50 mm for a 150mm tin is pushing it , but it can be done . The temp. has to be kept around 150*C , bake time extended , and a weather eye kept open .Smaller loaves , formed and free-formed , rolls , and sticks , much the same , middle of oven and don't stray too far .
Its' the clearance top and bottom that is crucial . Also , mine is lightweight sheet metal , single skin , and will hold the pre-heat heat well , so no oven spring to speak of . I've tried steam , but found no particular difference to dry heat baking
Sourdough ciabatta , batard , baguette , and the like may be the ones . Plus small loaves in tin-pans , rolls and buns , pizza too if the stone fits .
Give it a go (Y)
thanks for the tips!
Only recently have I actually considered increasing temperature/baking time based on the recipe.
I made a new batch of hamburger buns, I let them bake about 10 minutes longer, and i';m quite content with the result. They came out pretty soft, I can push them down with little to no pressure and they spring back up. The inside is as below.
I will slowly give up making things like pizza, I don't have the equipment for a dutch oven, nor do i have a baking stone. I don't think it's a good investment, given how little I make these things.
This is a bit late, but don't give up on pizza. I've been making it pretty regularly with a cast-iron skillet & a cuisinart toaster oven. As long as you have one wide enough to fit the cast-iron skillet, you're fine. Instructions here: http://www.seriouseats.com/recipes/2010/09/hacker-free-neapolitan-pizza-for-a-home-kitchen-recipe.html
any oven can here is a list of mini oven baked from the summer of 2012. It is so hot here in AX in the simmer I take the MO outside and bake there right on the patio. You will see al the different kind of ways to make steam . from bowls to post to steam under in a pan and Sylvia's steaming cups. Do not be worried about making great bread in yours no worries at all.
http://www.thefreshloaf.com/node/35866/minis-100-hydration-rye-walnut-and-seed-bread-soaker-dopplebock
http://www.thefreshloaf.com/node/29002/sd-yw-chacon-revisited-%E2%80%93-87-whole-grain-multigrain-sprouts-walnut-and-sage-paste-and-pump
http://www.thefreshloaf.com/node/29145/sourdough-duram-atta-bread-%E2%80%93-pharaoh%E2%80%99s-mastaba-style
http://www.thefreshloaf.com/node/29079/jasmine-tea-50-whole-multigrain-sd-yw-durum-atta-bread-wheat-germ-flax-and-chia-seeds
http://www.thefreshloaf.com/node/29120/buckwheat-60-multigrain-yw-sd-bread-walnuts-sage-flax-wheat-germ-apples-prunes-and-groats
http://www.thefreshloaf.com/node/29120/buckwheat-60-multigrain-yw-sd-bread-walnuts-sage-flax-wheat-germ-apples-prunes-and-groats
http://www.thefreshloaf.com/node/29236/sd-and-yw-semolina-bread-and-pizza-sun-dried-tomato-rosemary-mojo-de-ajo-and-garlic
http://www.thefreshloaf.com/node/29236/sd-and-yw-semolina-bread-and-pizza-sun-dried-tomato-rosemary-mojo-de-ajo-and-garlic
http://www.thefreshloaf.com/node/29577/50-rye-sd-knotted-rolls-wheat-germ-caraway-and-sunflower-seeds
http://www.thefreshloaf.com/node/29663/yw-vs-desem-sd-caramelized-onion-basil-bacon-parmesan-rolls
http://www.thefreshloaf.com/node/29681/15-whole-wheat-bagels-yw-and-sd-desem-combo-starter
http://www.thefreshloaf.com/node/29801/100-whole-grain-rye-rye-sprouts-%E2%80%93-yw-sd-combo-starter
http://www.thefreshloaf.com/node/29899/multigrain-sd-yw-combo-chicken-stock-soaker-seeds
http://www.thefreshloaf.com/node/30040/spelt-rye-and-whole-wheat-soudough-boule-flax-seed-honey-and-malts-simple-tasty-bread
Happy Mini Oven Baking
in mine. :) I also bake squashes and empanadas (seafood and lots of cheese!) and baked potatoes, yams, etc.
My Vienna dough (white wheat) single loaf doesn't go over 500g flour or it gets too big for the 38 ltr oven. The ryes (60% plus) go up to 1200 to1300g of dough. I'm putting one blueberry cheese braid in tomorrow (half recipe) might have to make two little ones or use the 48 ltr oven. I should have made a one-third recipe... It may work out, the dough is 375g flour. If it looks too big after braiding, I might drop it into a 12" pullman pan for the bake. That ought to be interesting. :)
I used the Panasonic Flash Xpress Toaster Oven. It's giving me nice service. You can try this.
Just having a little fun with a third rise on a Vienna loaf (white bread basic, 500g flour)
I wouldn't have thought to do that - lovely pattern!
Thanks Mini Oven
Leslie
Since the release in 2018 of an even bigger one I have two of what’s now the mid sized Breville smart oven. My yeasted loaf pan breads get a little too brown on the dome but turn out nicely otherwise. I am a new yeast assisted sourdough baker and bake in a cloche so I use my big not thrifty gas oven. Even a combo cooker cannot be fit in this size oven, possibly the new bigger one. Glad to see that people are having good results with these mini ovens. Summers are so hot here in NorCal that I can’t fire up my big oven. I may need to put my toe in the water with some of these new small oven techniques and shaped loaves.
I just purchased a Breville to bake small loaves in. I find that it significantly browns the top compared to my standard oven. A lot of what I read said that counter ovens need higher temps and longer bake time, but in this case I think I'm on the other end. I normally bake the bread at 350, would going down to 325 and backing longer help with the over browning of the top? Or would I better served just putting tin foil on top at some point to reduce the browning? Do you just lightly place on top of the loaf/loaves?
Thanks!
We mostly bake banana bread and other quick breads. I place the foil lightly over the top near the end of the bake. I also reduce the temp because the convection bakes hotter. Does it matter whether it is shiny side up or down?