Cuisinart TOB-40N vs Toshiba AC25CEW-BS Toaster Oven Side-by-Side Comparison

During our Toast test, the Medium level — 3 minutes 40 seconds on the timer — on the Toast knob was the best option, scoring a 7.1/10. Decreasing the time to 3 minutes 25 seconds resulted in a very light color, whereas increasing it to 4 minutes 15 seconds resulted in a significantly dark — although more even — color.

The Medium toast level of the Cuisinart produced 4 pieces with a light golden-brown color. However, without the convection fan, there were some brown areas on the top and dark brown spots on the bottom. Thus, we gave it a 7.5/10.

The first batch of toast was slightly crispy on the outside and soft on the inside, so we gave it a 7/10 for taste. Our head chef, Tuyet Pham, determined they would be great for sandwiches. They may not be ideal to have with soups, egg benedict and omelet, but can be served with these foods as well.

With the same toasting time as the first, the second batch had a brown color and some dark spots on the bottom. Interestingly, this was one of the few ovens where our chef preferred the second batch, thanks to its crispiness being on point.

In the end, it got a 7/10 for consecutive usability. If you want the second batch to be the same as the first, remember to only turn the knob ¾ of the way to Medium which is around 3 minutes 25 seconds.

Following the procedures of our Toast test, we determined that level 4—3 minutes 55 seconds on the timer—was the best option with the score of 7.3/10. The level 3 and 5, in addition to being lighter and darker than ideal respectively, had very uneven surface color.

The toast level 4 of the Toshiba produced four pieces with a light golden brown color but a few areas too light. Due to not having the convection fan running, the color was about 80% even and we could only give it an 8/10.

The first batch of toast was nicely crispy while soft and moist inside so we gave it a 7.5/10 for taste. Our head chef Tuyet Pham determined that it would be great to go with omelet and eggs benedict, as well as good for sandwiches. Although it may not be particularly good for soup, the second batch was.

The second batch was browner and crispier while still being moist so it got a 6.5/10. If you want the second batch to be the same as the first, remember to lower it by one level.

The Cuisinart did an acceptable job of baking a 9-inch thick-crust meat pizza with a score of 6.6/10.

Compared to the recommended 10 minutes on the label, this oven was able to bake the pizza slightly faster at 9 minutes. However, that result only scored a 6/10 among the ovens in our Pizza test.

The crust had some charred spots and a little bit of crispiness but was still soft overall, so it got a 6.5/10.

The toppings caramelized unevenly and some areas of the cheese got darkened. Nonetheless, they weren’t dry, so we were able to give them a 7/10.

After tasting the pizza, our chef gave it a 6.5/10.

The Toshiba baked a 9-inch thick-crust meat pizza evenly throughout in terms of doneness and color earning it a 9.1/10.

Even though the Pizza preset of the oven is 450°F for 10 minutes, it only took 5m15s to cook. It was really fast compared to the recommended 10 minutes on the label. In comparison to other toaster ovens in our Pizza test, it scored a 9.3/10.

The crust wasn’t dry and turned out a beautiful golden brown with some nicely charred spots. It deserved a 9.5/10. The cheese was also nicely melted and caramelized so it got a 9/10. After tasting, our chef gave the pizza an 8.7/10.

The Cuisinart was able to comfortably fit a 3 lb chicken for our Whole Roasted Chicken test and scored a 7.4/10.

The oven took 1h 17m to cook the chicken; this was 17 minutes longer than the standard amount of time so it got a 6.3/10.

The skin had an uneven color, ranging from light golden to golden at the ends, and was soft throughout. This was most likely the result of the absence of a convection system; we gave it a 6/10.

The chicken was thoroughly cooked and the internal temperature was 181°F-183°F, which was only a little higher than recommended by the USDA, so we gave it a 9.7/10.

The meat was soft and juicy, deserving a 7.5/10 for taste from our chef.

Even though we chose a 3 lb chicken—in accordance with our Whole Roasted Chicken test—and despite the 4-pound claim on the label, it barely fit. In addition, there wasn’t enough space below to use the drip pan so cleaning up was a hassle.

Luckily, the fat from the chicken didn’t splatter too much inside the oven. Overall, the Toshiba scored a 7.8/10 for this test.

It took the oven 1 hour, the standard amount of time, to roast the chicken to golden brown so we gave it an 8/10.

The smooth rotation caramelized the chicken skin to a superb color while maintaining the juiciness of the meat. However, the skin wasn’t really crispy without convection so we only gave a 7/10.

The rotation also allowed the whole chicken to be thoroughly cooked in 1 hour with no pink spots. The internal temperature, however, was a bit too high at 207°F compared to the USDA recommended 165°F-180°F, so it got a 7.8/10.

Even though the chicken was cooked to slightly well-done, the meat was still moist and tender so our chef gave it an 8 for taste.

The Cuisinart left a lot to be desired in baking french fries and scored a 5.1/10.

The oven took 31 minutes to bake 12 oz of french fries to an acceptable color and doneness. With our time limit being 25 minutes, it failed the cooking time criterion of our Baked French Fries test.

The fries gained an acceptable color, enough for a 6.5/10. Even though the baking pan was large enough to spread the fries, they still weren’t able to crisp up much and got a 6/10. After tasting the fries, our chef gave them a 6.5/10.

The Toshiba did an acceptable job of baking 12 oz of french fries earning a 6.1/10.

Compared to other ovens in our Baked French Fries test, we had to cook the fries for 20 minutes so we could only give it a 5/10. Being baked on a tray and not in an air fryer basket, the fries lacked color resulting in a 6/10.

The fries only crisped up a little on the outside and were considerably moist inside so it’s another 6/10. Our chef gave the resulting fries a 6.7/10 for taste.