Hamilton Beach 31401 Countertop vs Hamilton Beach 31127D Side-by-Side Comparison

With our Toast test, we determined the best option was right at the position of the Toast icon—around 4 minutes 15 seconds on the timer, scoring a 7.7/10. Turning the knob halfway down would result in no color and turning it halfway up nearly burnt the toast.

With 4m 15s, the Hamilton Beach produced 4 pieces with a light golden brown color on the top and golden on the bottom. Although that was great, the top and the bottom were quite different and they were both only about 80% even throughout. Thus, we gave it a 7.5/10.

The first batch of toast had a nice balance of crispiness on the outside and softness on the inside, deserving an 8/10 for taste. Our head chef Tuyet Pham determined it would go well with pretty much everything including eggs benedict, omelet, and especially sandwiches. It wasn’t as suitable for soup but the second batch was.

The second batch got crispier and more even in color. However, it also became browner so we gave it a 7.3/10 for consecutive usability. If you want the second batch to be the same as the first, remember to only turn the knob to ¾ to Medium—around 3 minutes 40 seconds.

We initially set the toast knob to Medium—right at the Toast icon—for our Toast test. The bread came away very dark on the bottom but barely toasted on top. Then, the halfway point to Medium gave the toast no color.

Eventually, we settled on a point 3/4 the way to Medium—around 3 minutes 30 seconds on the timer—as the best option, and awarded it a score of 7.3/10.

At our optimal toasting setting, the Hamilton Beach produced 4 pieces with a great, slightly golden-brown color. Though the oven doesn’t have a convection fan, the color distribution was about 80% even so we gave the toast an 8/10.

The first batch of toast was crispy on the outside while still soft and moist on the inside, so we gave it an 8/10 for taste. Our head chef, Tuyet Pham, said it would go very well with everything including sandwiches, soup, omelets, and eggs benedict.

The second batch represented a significant decrease in performance, scoring only 5.5/10 for consecutive usability. The toast had an uneven, dark brown color plus a burnt flavor. If you want the second batch to be the same as the first, remember to only turn the knob halfway to Medium—around 1 minute 55 seconds on the timer.

The Hamilton didn’t perform well in baking a 9-inch thick-crust meat pizza scoring a 5.6/10.

Compared to the recommended 10 minutes on the label, the oven took only a tad bit longer at 10m 30s. However, this meant that it failed the cooking time criterion with 10 minutes being the time limit for our Pizza test.

For the most part, the crust didn’t have a good toasted coloring and was soft so it got a 6/10. The toppings had pretty good caramelization but some darkened areas of the cheese lowered the score to 7.5/10. After tasting the pizza, our chef gave it a 7/10.

This oven left a bit to be desired when we tried baking a 9-inch thick-crust meat pizza. We gave it a score of 6.6/10.

It took 9 minutes and 10 seconds to bake a pizza which was slightly faster than the recommended 10 minutes on the label. It only garnered a score of 5.8/10 after being compared to other toaster ovens in our Pizza test, though.

The crust had a good golden brown color but was soft, so we could only give it a 7/10. The toppings were caramelized unevenly and some areas of cheese got darkened. On the bright side, the toppings weren’t dry, so they got a 7/10. After tasting, our chef gave it a 6.5/10.

This was one of the rare occasions where an oven failed the entirety of our Whole Roasted Chicken test. Our speculations concerned the instability of the heating elements and the fact that the chicken grazed the upper safeguard during cooking.

After 1h 30m—our time limit, the oven wasn’t able to roast the chicken to a desirable outcome and failed the first criterion. After roasting, the skin had no noticeable caramelization and barely enough for a 5/10.

The chicken reached an internal temperature of 176°F which was quite good. However, the meat itself was undercooked and still pink in a lot of areas. Thus, it was another failure. Due to the meat being undercooked, our chef couldn’t taste it to give a score.

Even though the Hamilton Beach could comfortably fit a 3 lb chicken for our Whole Roasted Chicken test, its performance was far from perfect, scoring only 6.3/10.

The oven took 1 hour—our standard for this test—to cook the chicken to a desirable color, so we gave it an 8/10.

After roasting, the skin took on an even golden color on top but only a very light caramelization on the bottom — although that was also even. Unfortunately, the skin was very soft, so we could only give it a 5.5/10.

The chicken reached an internal temperature of 165-176°F which was very close to the USDA recommendation. However, there were pink spots near the bone so we could only give it a 6/10.

The meat was acceptable in terms of texture and juiciness, but didn’t stand out as remarkable. Our chef gave the chicken a 6/10 for taste.

The Hamilton Beach wasn’t suitable for baking 12 oz of french fries scoring only a 4/10.

There were no noticeable changes to the fries after 30 minutes of baking in this oven. Due to our time limit of 25 minutes, this constituted a failure in the cooking time section of our Baked French Fries test.

There was no change in the fries’ color so they received a 5/10. The oven basically thawed and heated the fries so they were very soggy scoring another 5/10. Our chef could only give the fries a minimal score of 5/10 for taste.

Baking 12 oz of french fries clearly wasn’t the Hamilton Beach oven’s forte, and it came away with a score of 5.1/10.

This oven took 27 minutes and 15 seconds to put some color into the french fries. That exceeded our time limit of 25 minutes, though, so it failed the cooking time criterion of our Baked French Fries test.

Even though the fries had some golden ends, most of them basically had no color. We gave them a 6.5/10.

Despite being spread out on the baking pan, the fries didn’t crisp up, so they got a 6/10. Our chef gave the fries a 6.5/10 for taste.