Hamilton Beach Easy Reach 4 Slices vs Cosori Air Fryer Toaster Oven Side-by-Side Comparison

To start off our Toast test, we placed four pieces of bread on the lower tray level and turned the time knob to the point just before the toast icon, which was around 4 minutes 5 seconds on the timer. The bread came out only lightly toasted on top.

Thus, we tried increasing the timer to 5 minutes and had a pretty good result. We then tried increasing the timer again to 7 minutes and 20 seconds just for good measure, but that almost burnt the toast.

With everything in mind, we decided 5 minutes of toasting would yield the best possible result and the final score was 6.7/10. It was quite tricky to get the exact toasting time due to the analog control knob so we used an external timer.

The top of the four pieces of toast had good golden-brown color in areas that were closest to the center of the oven, but was only lightly toasted in areas furthest away from the center of the oven. On the bottom, the lightly toasted areas were even larger, so we gave the toast a 7/10 for even surface color.

The toast was a bit too crispy in the golden-brown areas and a little dry in the lighter areas, so we could only give it a 6.8/10 for taste. Our head chef, Tuyet Pham, determined it would go well with omelets and eggs benedict, but not sandwiches and soups.

The second batch came out brown on both the top and the bottom and crispy throughout, which could be more suitable for soup than the first batch. However, there were still lighter areas on both sides and the bottom even had some burnt ends.

Thus, we could only give the oven a 6.3/10 for consecutive usability. If you want the second batch to be the same as the first, around four minutes on the timer should be enough.

We started our Toast test with four pieces of white bread. We ran the toast function at level 3. The results were good, but the color was a bit too brown to be ideal. After examining the outcome on level 2, it was clear that was the best option, earning a score of 7.6/10 in total. We also tried toasting at level 1, which resulted in lightly toasted bread, for reference.

At level 2, which automatically set the timer for 5 minutes 49 seconds, the four pieces of toast mostly had a beautiful golden brown color. However, the existence of lighter areas, especially on the bottom side, kept it from being perfect. We considered it worthy of an 8/10 for even surface color.

The taste deserved another 8/10 thanks to the toast’s crispy surface and soft, moist interior. Our head chef, Tuyet Pham, determined the toast would complement pretty much anything, including sandwiches, omelets, eggs benedict, and soup.

After the first batch of toast, we immediately placed the second batch in the oven. The toast level 2 program automatically reduced the time to 3 minutes 50 seconds to account for the last batch’s residual heat.

However, this seemed like too much of a reduction, since the toast came out mostly lacking in color. It wasn’t very crispy either, so we could only give the oven a 6.8/10 for consecutive usability.

We used the Hamilton to bake a 9-inch thick-crust meat pizza at 450°F for our Pizza test and the final score was 6.6/10. To our surprise, the oven took 6 minutes to bake the pizza, which was very fast and worthy of a 9/10 for cooking time.

Unfortunately, the crust showed the oven’s uneven heat distribution. The bottom right quarter of the crust almost became brown before the rest could turn an ideal golden-brown color. The crust was also mostly soft, so we could only give it a 6/10.

The same problem also showed in the toppings, giving the oven another 6/10. While the cheese was only slightly melty and most of the meat was not caramelized, some pieces of meat had some burnt ends.

With that said, our chef gave the pizza a final 6/10 after tasting it.

The Cosori’s ability to maintain a high temperature really shined in our Pizza test, garnering a score of 7.6/10.

With a high power output and powerful convection system, it only took 3 minutes 30 seconds to bake a 9-inch thick-crust meat pizza placed on tray level 2. This was extremely fast and deserving of a 10/10, the same as the Cuisinart TOA-60 which has the current highest pizza score.

However, the short cooking time resulted in uneven heating in the pizza crust and toppings.

While the bottom right quarter of the crust was golden brown, the rest didn’t have much color. Only that well-cooked part was crispy while the rest was soft, so we gave the crust a 7/10.

The same happened to the toppings. The bottom right quarter had a lot of caramelization—to the point that the onions even charred—while the rest was only mildly caramelized. In addition, the cheese wasn’t very melty, so we gave the toppings a 7/10 as well.

Taste-wise, our chef said it would be better if it weren’t for the slight bitterness from the charred onions. She gave the pizza another 7/10.

The cooking chamber of the Hamilton technically didn’t have enough space for a 3 lb whole chicken as required in our Whole Roasted Chicken test. Thus, we had to place the chicken directly in front of the upper heating element, which led to a number of problems.

On the bright side, the result wasn’t too bad at 6.6/10 for a total score. If you choose to roast a whole chicken in this oven, we recommend flattening the chicken out, cutting it open, or cutting it into pieces.

The oven took 1 hour 20 minutes to roast the chicken, which was 20 minutes longer than the standard cooking time, so we gave it a 6/10.

Looking at the skin, the side that faced the door lacked color due to the lower temperature. In addition, the chicken grazed the upper heating element’s guard a number of times, which caused parts of the chicken to burn and led to the oven smoking during roasting as well as burnt bits on the guards afterward.

The silver lining in this was that the burnt areas actually had a nice golden-brown color. However, due to a lower power draw, the skin on the sides basically had no color. With everything in mind, we could only give the skin a 5/10.

Interestingly, the chicken had near-perfect doneness at 9.8/10. The meat had no pink spots and an internal temperature of 174°F-183°F, which was really close to the USDA recommendation.

The ideal doneness helped maintain the tenderness and juiciness of the meat. However, the skin was really unappetizing, so our chef could only give the chicken a 6/10 for taste.

We’ve conducted our Whole Roasted Chicken test a great many times, and the Cosori wasn’t the only one with a high power output and powerful convection system. What set it apart was its rotisserie kit and function.

In addition, the large cooking chamber had more than enough space for a 3 lb chicken to rotate smoothly with a baking pan below to catch the drippings, unlike the Instant Omni Plus 18L. Everything together scored a whopping 8.9/10.

The oven took only 40 minutes to roast the chicken to a beautiful color. That was the fastest time we’ve had so far, earning it a perfect 10/10. The skin was mostly golden with some appetizing golden-brown color at the wings and the tips.

However, it seemed like the skin cooked a bit too quickly and the fat wasn’t fully rendered, so the skin wasn’t very crispy. Nonetheless, the skin still deserved an 8.5/10.

What impressed us most was the near-perfect doneness—9.9/10—in such a short amount of time. The chicken had no pink spots and a consistent internal temperature of 178°F-181°F. It was basically spot-on to the USDA’s 165°F-180°F recommendation.

Unfortunately, for some reason, the meat wasn’t as juicy as we had expected. Combined with the less-than-crispy skin, our chef couldn’t give the chicken a higher score than 8/10 after tasting it.

The Hamilton was at its weakest baking 12 oz of frozen fries for our Baked French Fries test, scoring a 3.6/10.

At 26 minutes, which was over our time limit, the fries still had no significant change in color. Thus, we stopped the baking process and gave the oven a 0/10 for cooking time.

Color-wise, the fries didn’t look much different before and after baking. The only saving grace was that the fries were actually cooked, so we could still give it a 4.5/10 for color.

Similarly, the fries had a texture like they were air-dried, which was still better than boiled french fries that are simply soft and soggy. Thus, it got another 4.5/10.

After tasting this batch of french fries that lacked both color and texture, our chef couldn’t give a higher score than 4.5/10.

The Cosori took on our Baked French Fries test with its air fryer basket and scored an 8.1/10.

It took 17 minutes to bake 12 oz of frozen fries on tray level 2—quite fast compared to most. After comparing it with other units from our data, we gave it an 8.4/10 for cooking time.

The fries mostly had a great golden color with some of the thinner pieces looking the most appetizing. However, some thicker pieces weren’t as golden, so we gave the fries an 8/10 for color.

The same can be said about the texture of the fries, which earned another 8/10. Most of the fries were crispy on the outside and moist on the inside, but the thinner ones were a bit dry and the thicker ones weren’t crispy enough.

Overall, though imperfect, the fries were delicious enough to get one final 8/10 taste score from our chef.