COMFEE CFO-BB101 vs Black+Decker CTO6335S Side-by-Side Comparison

It was difficult to perform our Toast test on the Comfee as we couldn’t input the exact cooking time or toast level. This was because the timer for toast was a countdown from 10 minutes without any level or minute indicator.

Our first attempt was 4m 10s, but the toast turned too dark, especially on the bottom side. Then we tried 2m 45s, but it barely acquired any color and we figured out that 3m 30s was possibly the best choice.

However, after many attempts, we couldn’t set the timer exactly as mentioned above and had to evaluate the result of 3m 50s. This strongly affected the oven’s toast score, resulting in a 4.6/10.

After setting it at 3m 50s, the Comfee produced four slices of toast with a golden brown color on the top. However, most of the bottom surface had no color but also just a few dark areas, so it got a 6/10.

The first batch, which was slightly crispy, was passable and our head chef Tuyet Pham gave it a 5.5/10 for taste.

The fact that we couldn’t set an exact timer only worsened the results for the second batch. The top had a large burnt area, the bottom had almost no color, and the toast didn’t become crispy at all. This result made the Comfee fail the consecutive usability section of our toast test and got a 2/10.

With our Toast test, we were able to determine that level 4—5 minutes 10 seconds on the timer—was the best option scoring a 7/10. Levels 3 and 5 respectively had a lighter and darker than ideal, although even, surface color.

The toast level 4 of the Black+Decker scored a 7/10 for color. The four pieces had areas of different colors ranging from golden brown to just slightly golden. This was probably due to uneven heating of the elements and the convection fan not running.

Despite the color, the first batch was crispy on the outside and soft on the inside so we gave it a 7.5/10 for taste. Our head chef Tuyet Pham determined that it would go great with eggs benedict and omelet.

Even with the automatic toast time adjustment feature, the quality of the second batch was reduced in every aspect. The color was lighter and the texture was less crispy so we had to give it a 6/10 for consecutive usability. If you want the second batch to be the same as the first, lower the toast level by one.

The Comfee wasn’t suitable for baking a 9-inch thick-crust meat pizza with a score of 5/10.

This oven took 11 minutes, which was over our time limit, to bake the pizza to a desirable outcome. Thus, it failed the cooking time section of our Pizza test.

The crust attained just a light golden color and was very soft, so it got a 6/10. There were some small bits stuck to the baking pan, but they weren’t hard to get rid of.

The toppings had uneven caramelization and were a bit dry throughout, so they scored a 6.5/10. The cheese was slightly melty, but some areas darkened a lot.

Our chef gave the pizza a 6/10 for taste.

The Black+Decker did an ok job of baking a 9-inch thick-crust meat pizza earning it a 6.8/10.

Compared to the recommended 10 minutes on the label, it took 7m 30s to bake the pizza, which was fairly solid. However, after comparing it to other toaster ovens in our Pizza test, we could only give it a 7.5/10.

The crust had a good golden brown color but was soft and a little dry — possibly due to the longer cooking time. Thus, it could only get a 7/10.

The toppings were mostly dry with an uneven coloring, plus the cheese wasn’t melty so it got a 6.5/10.

In the end, our chef gave the pizza a 6.5/10 for taste.

The Comfee’s capacity barely fit a 3 lb chicken, which led to some problems during our Whole Roasted Chicken test. Overall, it left a few things to be desired and got a score of 7.1/10.

The oven took 1h 20m to cook the chicken, which was 20 minutes longer than the standard amount of time so it got a 6/10.

Even though we had to rotate the baking pan 3 times during roasting, most of the skin could only get a yellow color, similar to when it’s steamed. The only exception was the middle area, which was close to the upper heating elements and turned a golden brown color.

Nonetheless, the skin was soft so it could only get a 6.5/10. In addition, the skin on the back got stuck to the baking pan when we tried to flip the chicken.

The chicken was thoroughly cooked and the internal temperature was 183-189°F, which was only a little higher than recommended by the USDA, so we gave it a 9.1/10.

The meat was soft and juicy, so our chef gave it a 7/10 for taste.

Following our Whole Roasted Chicken test guidelines, we placed a 3 lb chicken on a broiling rack on a baking pan of the Black+Decker with plenty of space to spare. The abundance of space gave it some advantages over smaller units like the Breville BOV450XL despite a lower power output. Overall, the Black+Decker received a 7.7/10 for this test.

It took the oven 1 hour, the standard amount of time, to roast the chicken to a desirable color so we gave it an 8/10. The skin came out a light golden color but it was uneven despite being flipped after the first 40 minutes. In addition, it was soft, so it got a 6.5/10.

The chicken was thoroughly cooked but the internal temperature was a tad bit high at 189°F-192°F compared to the USDA recommended 165°F-180°F so we gave it an 8.8/10. The meat was very juicy but the lack of roasted aroma and crispy skin resulted in a 7.5/10 for taste from our chef.

Baking 12 oz of french fries wasn’t a favorable task for the Comfee; it ended up with a 4.7/10.

Even after 35 minutes, the Comfee wasn’t able to produce a notable change in the texture and color of the fries. In addition, as the time limit for our Baked French Fries test was 25 minutes, this oven failed our cooking time criterion.

The fries lacked color, so they got a 6/10. The oven basically thawed the fries without really baking them resulting in soggy fries with a score of 5.5/10. Our chef could only give the fries a 6/10 for taste.

With a score of 5.6/10, the Black+Decker left a lot to be desired in the Baked French Fries test. In comparison, the same-sized Cosori CO130-AO did a much better job with its higher power output and air fry basket.

This oven took 25m 50s to bake 12 oz of fries which was just a bit too long over the limit of our Baked French Fries test. Thus, it failed our cooking time section. Coloring was uneven among the fries ranging from nicely golden to almost none so they could only get a 7/10.

The textures were also uneven and, worse, none was particularly good. The golden fries were only a little crispy and the ones that lacked color were soft. Overall, it was a 6.8/10 for this test.

Our chef gave the resulting fries a 7/10 for taste.