Thanks, pillog. The dimensions and storage suggestions are extremely helpful. As for the 27" vs. 30", I'd love to have a 30" but the problem is how to fit one in. I'm working around various obstacles (e.g., a chimney) and fixed features (e.g., unmovable doors and some unmovable walls) that limit what we can do with the space. On the other hand, I hadn't thought about what would happen if the 27" ovens die and replacements can't be found. The current ovens are decades old and still work fine, but I guess that's not likely to repeat itself, given the life expectancy of current appliances. It may be time to look at those plans again and see if there's a way to steal 3 inches...

Goldgirl - We just replaced our 10 yo basic toaster oven (which did fine but was surely showing it's age) with a new Krups FBC1. Compared to our old TO this thing is amazing. It cooks so accurately. I don't know how else to say that. Our old TO just provided heat. It had a basic heating element. This thing seems to caress the food with heat, intelligently.... The heating elements surround the food and alternate giving the food time to 'catch up' Does that make any sense? The controls are intelligently laid out and work exactly the way I would expect them to. We haven't had it long enough to tell you anything about it's longevity but I would surely miss it if it was no longer here. I had no idea I could do so much with a toaster oven. It cleans up easily (for the occasional mishap). It's big enough for most things I would bake for just the two of us (not big enough for a full size chicken but 'parts' in a stoneware pan work just fine). And, by the way, it does a nice job with toast too... Hope this helps, Ken

An addition to your toaster oven meals... When I relied on a toaster oven a lot, I would portion breads like dinner rolls, cornbread or muffins two per foil sheet and keep them in the freezer. I buy pre-cut foil sheets in a pop-up dispenser box at Sam's Club just for this purpose. They are the perfect size for the task. The breads can be added the last 10-15 minutes of baking time for a "nearly fresh" hot bread for your toaster oven dinner. As already mentioned, some good small baking pans and dishes will help a lot. A 6-muffin pan is great to have as well. You can cut a 12-muffin recipe in half and make just six muffins. Bake meatloaf in the muffin pan for individual portions. Small cakes and brownies can be baked in loaf pans. I often found these recipes in cookbooks designed for cooking for one or two people; and those books work great for small portions that are perfect for toaster oven preparation. WALNUT FUDGE BROWNIES (Source: Better Homes and Gardens Cooking For Two) 1/2 c. sugar 1/4 c. butter, cut up 3 T. unsweetened cocoa powder 1 egg 1/2 t. vanilla 1/3 c. all-purpose flour 1/4 t. baking powder 1/8 t. salt 1/4 c. chopped walnuts 1 recipe Cocoa Glaze (optional) 1. Line a 9x5.3-inch loaf pan with foil, extending foil over ends. Grease foil; set pan aside. In a small saucepan stir together sugar, butter, and cocoa powder. Cook and stir over medium heat until butter is melted. Remove from heat; cool for 5 minutes. 2. Add the egg and vanilla to cocoa mixture. Using a wooden spoon, beat lightly just until combined. Stir in the flour, baking powder, and salt. Stir in walnuts. Spread the batter in the prepared pan. 3. Bake, uncovered, in a 350 degree F oven for 12-15 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack. Using the ends of foil, lift brownies out of pan. If desired, frost with Cocoa Glaze. Cut into triangles. Cocoa Glaze: In a small bowl combine 1/2 c. powdered sugar, 1 T. unsweetened cocoa powder, 1 T. softened butter, and 1/4 t. vanilla. Beat in enough hot water (2-4 T.) to make a glaze of spreading consistency. ------------------------------------------------ Here are some recipes from Better Homes and Gardens TOASTER OVEN Cookbook you might find helpful. Check your local library for toaster oven cookbooks. I have another one that has really great recipes, "The Gourmet Toaster Oven" by Lynn Alley. Foil-wrapped dinners also work well in a toaster oven. If you've never used the new RELEASE Reynolds Wrap (non-stick foil), foil-wrapped dinners is a great use for this product. You can Google recipes for those - Reynolds Wrap has a bunch of them. CHICKEN a l'ORANGE 2 chicken thighs 1 T. dry white wine 2 t. brown sugar 2 t. sliced green onion 1 t. finely shredded orange peel 1/8 t. dried rosemary, crushed Place chicken thighs on a 12x12-inch piece of foil. Turn up edges of foil. Combine wine, brown sugar, onion, orange peel, and rosemary; spoon over chicken thighs. Bring up sides of foil, folding twice to seal, seal ends. Bake in a 350 degree F oven about 45 minutes or until chicken is tender. Remove from foil packet to serve. Serves 1. ---------------------------------------------- BARBECUE CHICKEN 4 chicken drumsticks 2 T. catsup 2 T. water 1 t. vinegar 1 t. Worcestershire sauce 1/2 c. shredded Monterey Jack cheese (2 ounces) 1/4 c. finely crushed corn chips Place chicken drum sticks in shallow baking pan. Bake, uncovered in a 400 degree F oven for 15 minutes. Combine catsup, water, vinegar, and Worcestershire sauce. Spoon over chicken. Turn chicken pieces to coat evenly with sauce. Bake 20-25 minutes longer or until chicken is tender. Sprinkle with cheese and corn chips; return to oven. Bake for 3-5 minutes more. Serves 2. ------------------------------------------------ COCONUT-MOLASSES MUFFINS 1 c. all-purpose flour 2 T. sugar 1 t. baking powder 1/4 t. ground ginger 1/4 t. salt 1/4 c. shortening (or butter) 1 slightly beaten egg 1/4 c. milk 1/4 c. light molasses 1/2 c. flaked coconut Combine flour, sugar, baking powder, ginger and salt. Cut in shortening/butter until mixture resembles coarse crumbs. Combine egg, milk, and molasses. Add to dry ingredients; stir just till moistened. Fold in coconut. Line muffin pan with paper bake cups; fill 2/3 full. Bake in a 350 degree F oven for 20 to 25 minutes. Makes 6 muffins. There are a lot more recipes at the link below. Happy toaster oven meals... -Grainlady Here is a link that might be useful: Toaster Oven Recipes

Flwrs, Sorry, I almost missed your reply. I have two AEG Ovens. A half and a full. These are two separate ovens, not a combo. AEG is the european... friend? of electrolux. I am located in Oregon and had them shipped in from overseas via a company in Canada. I can give you references to that if you wanted to go to those lengths but I have to say, as much as I love my 1.5 I don't know if I would push the expense and stress of doing it that way onto somone else. Steam ovens ARE pricier. Just flat out. No holds barred. Lol. But they are the only ovens where people seeming to be aiming for smaller in size rather than larger. If you think you might be interested you should put in a new post asking about steam ovens in the name. You'll get a ton of responses. And, for that matter, tons of cool pictures!