Toshiba AC25CEW-BS vs Mueller 4 Slice Toaster Oven Side-by-Side Comparison

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.

For our Toast test, we started off by trying the Medium Toast setting which was around 3 minutes 5 seconds on the timer. The four pieces of bread on the upper tray level came out only lightly toasted on top except for one golden brown piece. We then cranked it up to the Dark Toast setting—around 4 minutes 50 seconds on the timer—which, unfortunately, burnt the toast a bit.

Finally, we opted for the middle ground which was 4 minutes on the timer—⅓ of the rotation from Medium to Dark. This setting was tricky to get right on the time dial, so we used an external timer. It gave us the best possible toast results from this oven scoring a 7.5/10 in total.

After 4 minutes of toasting, the four pieces of toast had pretty good surface color. However, the colors varied from light golden to golden brown on both the top and the bottom, so we could only give a 7/10.

Luckily, the varied colors partially meant varied textures which were all good and deserving an 8/10. The golden brown areas had a more crispy outside while the light golden areas had a softer inside. Our head chef Tuyet Pham determined that it would go great with omelets, eggs benedict, and sandwiches but not so much with soup.

After taking out the first batch, we immediately put four more pieces inside to test the oven’s consecutive usability which ended up at 7/10. Also under the identical toasting time, the four pieces of bread became brown with an increased evenness from the first batch. While the color was a bit darker than ideal, the extra crispiness made the second batch more suitable for soups.

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.

For its low power draw, the Mueller did pretty well in our Pizza test with a score of 7.6/10.

The oven took 9 minutes to bake a 9-inch thick-crust meat pizza which was slightly faster than the label’s recommended 10 minutes. However, compared to our tested toaster ovens, it could only be a 6/10.

The crust had a golden color all the way through and the inside was still moist. If only the crust was a bit more crispy, it would’ve gotten higher than an 8/10.

The toppings were also caramelized quite evenly from the meat and veggies to the cheese, worthy of another 8/10. The cheese was nicely melted but the areas closer to the back of the cooking chamber were more caramelized compared to the rest.

With both the crust and the toppings being 8/10, our chef had no reason to give the pizza one final 8/10 for taste.

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 Mueller could barely fit a 3 lb chicken for our Whole Roasted Chicken test. Nonetheless, the result was quite decent at 7/10 in total. If you were to purchase this oven and use it to roast a whole chicken, we recommend cutting it open or chopping it into pieces beforehand.

We first placed the chicken backside down on the baking pan. When we slid the pan in, the top of the chicken breast grazed the upper heating element’s guard and was seared.

After the first 40 minutes, we flipped the chicken to find out that parts of the skin on the back got stuck to the baking pan. Then, when we reinsert the pan, the same problem with the breast happened to the back. Luckily, they weren’t burnt.

However, even after 1 hour and 20 minutes, most of the chicken skin still hasn’t reached a desirable color. The chicken, for the most part, looked like it was steamed and not roasted, so we gave the skin a 5.5/10.

Nonetheless, our chef decided to stop the roasting as the color wouldn’t improve anyway and to avoid overcooking the meat. This cooking time was the equivalent of a 6/10 according to our data.

With such a long cooking time, the meat had no pink spots. However, the chicken’s internal temperature was 185°F-192°F, higher than the USDA recommended 165°F-180°F. Thus, we gave it an 8.7/ for doneness.

While not the most appetizing looking, the meat was very juicy. That, combined with the slight caramelization on the skin, was enough for a 7.5/10 for taste from our chef.

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.

Our Baked French Fries test brought out the Mueller’s weakness of not being able to maintain a high temperature due to its low power draw. Its even heat distribution couldn’t help much if the temperature wasn’t high enough, so the final score was 3.6/10.

We stopped the baking after 27 minutes as the fries weren’t getting any more colors. This, nonetheless, was over our time limit of 25 minutes, so it was a 0/10.

The fries had no significant color change and barely enough for a 4.5/10. We ended up with 12 oz of frozen fries that were more similar to being dried in an oven than being baked, so we gave them another 4.5/10 for texture.

Fortunately, the fries were cooked through and not soggy, so our chef could give them a 4.5/10 for taste and not a zero.