We've had it for at least 5 years and I was hesitant to but it due to the pressure sensitive "buttons" that were the controls. They're starting to get wonky so before the unit is completely gone it was time to replace it. OK, that's what I told the wife, but the buttons are getting wonky. The truth is that I need the thing in the shop for coating bullets. Shhhhh! Just don't tell the wife the reason. 

I spent some time looking at this and that, but was pretty sure I wanted one that could air fry. That means 1800 watts. Did I have the circuit to handle it? Maybe. It's plugged into a 20a circuit but other things are on the line; time will tell. I spent some time today checking the temp' dial to see if my eye (it's infinitely adjustable) and the dial are close to the actual temp'. Close enough. If I want it closer I'll get a separate thermometer, same as I used to check it with, and keep it with the oven. But back to the winnowing process... I saw them priced up to $400. OK that wasn't going to happen. That might be OK if I was single, lived in an apartment and had to furnish my own oven that would leave with me when I moved out. I finally settled on the linked to unit. I use other items made by Cuisinart. I considered the unit to be highish end without going crazy on price. The other units I looked at in a serious way were Breville, one was the $400 unit, the others were just shy of $300. I didn't spend that for the Cuisinart. Heck, it's a toaster oven that air fries, it's not a main oven. 

They have a model with buttons, I deliberately stayed away from buttons in all of the brand/models that I considered. If any unit had buttons for major functions I removed that unit from consideration.

https://www.cuisinart.com/shopping/appli...ens/toa-60

After I gain experience with it I'll come back and post a review. But all I can state at this time is that it works.

edit: Some review items now... Some things I'm not crazy about already. When I make an omelet I put it under the broiler to make sure the topside eggs are cooked and whatever the filing is is hot. When this oven is opened the power is cut off and the handle on the pan is far too long to close the door on. Maybe I'll epoxy the switch closed. Or not. I do have a broiler in the big oven. It's just that the T/B/AF is right next to the cook top and I'm an old SOB and I don't like change. It was so easy with the old unit to just turn the broiler on right before adding my eggs to the pan, and then when the time was right to reach over to put the pan in to finish them. Old dogs new tricks.

The cord is a fine length for us, but might be too short in some kitchens. It is the same length as the old unit, but I have the same complaint no matter what short cords are found on. The excuse they gave is pretty lame, they didn't want people tripping over it. I think people who would trip over it have a much bigger problem than the cord. I think they should stay off the countertop, it's not for walking on. Maybe they think people who live in hovels who put the oven on their dirt floor also have electricity? Clearly either Cuisinart or I am missing something.

One thing I need to do and haven't done yet is to make sure the wires in the outlet are screwed in place and that the push in connections weren't used. I don't trust those push in outlet connections (in the wall) for items that draw high amps, in this case 15amps. (1800w/120v=15a)

It has built in timer and that's part of the "on" switch. The oven doesn't turn on without the timer being in use. The timers lowest time is 10 minutes. I would lime it so much more if it had an "on" setting with an optional timer. My wifes morning bagel requires only 6 minutes (on bake) after the T/B gets up to 425°F. We are accustomed to using loose timers. But I understand that Cuis' is trying to make this T/B usable for folks who don't have the separate items. You know, those folks who would trip over a longer cord. Or those folks who claimed in the reviews that, "It burns everything!". Maybe it does. I haven't gotten there yet but I don't see how.

This is literally my 5th try to post freaking pictures. Pall Mall older type with real wedge blades. Made a handle and a sleeve to hone. I had a lot more to say the other times. Done trying

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Watched some videos of some Fuzzy guy and thought I'd join in on some fun here. I use all sorts of blades but will only post about my SE's here. "Traditional Shaving" since 2007-8. I have or have had all sorts of Gem, Ever Ready, Autostrops and Injectors and enjoy them. I love variety and using different blade holders from history and modern ones as well having a couple Blackland Razors for AC blades as well as an Occam. I do have a G.E. Jones Shake Sharp razor that uses a de blade but only cuts on 1 side so I'm not sure if that qualifies...........................Can we have a ruling from the judges on that please ?   Soaps, I love and have a few   I do love vintage here as well as modern. Wednesday I try to remember to use my Williams but I will forget at times. No I don't molest the Williams (Just heading off that one early ) Thanks for having me as part of the forum 

Hey there,

So yesterday when Fuzzy did his Williams Shave on a Thursday,  he made an anonymous shout out to some new comer to Tost3 who apaprently has his own Williams Coffee mug made

I don't know who that anonymous new user is, but I figured I get a bit "cocky' and make a video of my own Williams Mug soap Mug and add some Fuzz to it by having the TOST3 website in the background and playing a youtube video with Fuzzy having a Williams Wednesday shave with a Kampfe Star safety razor and saying - everyone's got to have their own Williams Mug Soap Mug and Sir I agree
Here the video of my copy.

Just a quick post to give the links to the old forums. Both of them are still there as read only. There is a lot of great information on both.

The Original Safety

TOST2

Hey "Tost3ians"

I realise that there is  a 500 kb upload limit for images and my phone camera makes a minimum 1.5 mb image size. I signed up to myBB image hosting and after uploading the images there, I tried to add them as link using  the "image" icon on the editor tool bar.

No luck- turns up as image=(some number)
Any idea how to go about doing this. Reducing image size seems a chore. How do you'll manage to upload those fantastic sharp images?

Any tips appreciated

I see no reason to pay to keep up the domain name for the old site. I would also have to pay Pro Boards to keep it attached. That forum will revert to theoriginalsafety2.proboards.com soon.

We still do much as we did when we were both working even though  we're long since retired. We would cook too much for one meal and eat leftovers for days after. It's just easy and while I don't mind cooking, I enjoy it in fact, I prefer the eating more than the cooking. 

The other day I Sous Vide a flank steak for 30 some odd hours @ 129.4°F, then torched it with some dextrose sprinkled on it to get the Maillard reaction and the flavor of grilled meat. It was/is delicious and tender.

Then on another day I made some chicken thighs as Jacques Pepin taught me (He doesn't have a clue who I am. I watched him on TV.). It couldn't be simpler. Take the chicken thighs and cut on both sides of the bone but not through the skin on the other side. That speeds up the cooking. Then in a pan, I use a 12" SSteel pan with lid, sauté for 20ish minutes on medium to med' high heat skin side down with the lid on. Don't touch them for that time. After the juices that come out of the cuts is gone they're done. The skin is crispy and it's so easy to do. Jacques also uses mushrooms with it and I do as well but not always. I find the basic recipe so easy that unless I grill it's my go to chicken thigh recipe anymore. Bake them? Not a chance!

Read the first paragraph again  . The other day I bought some haddock and decided that I was going to try frying it with a "breading" that was in line with my keto diet. So I breaded it with almond meal of my own making. The haddock was good, but the breading left a lot to be desired. It was just a lark on my part, I just didn't want to follow directions. 

For veg' a mess of asparagus and mushrooms (not mixed). 

Then in kitchen gear, I've been  setting  the stage for this for awhile now, complaining about the touchpad buttons on a not yet ready for the dump or recycling toaster/broiler. I need the old one out in the shop for coating bullets and it still works. So I got the go ahead to get a new one from the chairman of the board. But the technology has changed. Touchpads/buttons were out of the question if it was an important control. Too, air fryers are a possibility. It's too early for results but I put one of these on order today. 

https://www.cuisinart.com/shopping/appli...ens/toa-60

So the old T/B will go into the shop and this will go into the kitchen. It'll see lots of use if it's just as good as the one it's replacing. I find myself using the small oven far more than the big oven (I do most of the cooking because I like to be able to eat the food.). It's supposed to be delivered into my hot little hands on Friday.

Count me in !