The Breville Smart Oven is the best benchtop oven I’ve ever had and I remember the first one my mum got when I was about 12 years of age. Bake then, I mean back then, they were more of a toaster oven thingy. I think I remember it not having a door, not sure. When I got home from school, “croque monsieur” (grilled ham and cheese toasty) turned out brilliantly with it. My brother was always asking me to make them. Yep even back then I loved to do things a little different than the norm only owned cookbooks no novels. LOL
I’m not sure If I’m allowed to tell you that Choice has this one on the top of their list for benchtop ovens, so I won’t. Wink.
What do I use it for?
- I use it to toast, grill and gratinate
- roast veg and small joints of meat,
- single trays of cookies (the ones I’ve frozen raw and just need to cook off a hand full for when a friend drops in or my grandson says please.
- Slow cooking (tray with a tin foil over works amazingly well) 8hr or 4hr slow cooker brilliant
- Finishing off a steak or piece of fish
- Jacket Potatoes
- Crustless quiche (leftover pie)
- Basically, anything that I want to put in an oven but think “I don’t want to have to warm up the big oven just for that ”
I’ve baked a cheesecake in it as a test, and it turned out fine, I popped a foil top on it as I’ve explained in this recipe. Just to help keep the top light in colour.
I’ve cooked scones in it, I’m not a breakfast eater, but I find I can manage a plain scone with jam, so I make my quick scones for two every so often and freeze the second portion for another day.
So there’s the why’s I have one. I figure it costs a lot less than the big oven to heat up, I use mine at least 5 times a week. What about you? How often do you think you might use it?
What are the downsides?
You can only put one smallish tray inside. For anyone that knows USA pans, the brownie pan fits in nicely but not the cookie trays, I use the brownie pan for roasting or slow cooking quite often. But, I also suppose if it were any larger, it would be a built-in oven chewing up energy. Therefore it would be redundant.
I still put my big oven on to Bake French Baguettes at 230°c cakes and large roasts. If I’m baking off a normal batch of cookies, (2 or 3 trays) I’ll pop on the big oven, same with any recipe or multiple recipes that need me to use more than one shelf.