This overall score is made up of cooking performance (60%) and ease of use (40%).

We toasted bread to see how even the grill was, roasted a chicken to see how well and evenly it could roast and baked a fresh supermarket pizza to see whether it could give a crisp crust and moist topping.

We looked at how easy it was to clean, how easy it was to understand and use the controls, how well the shelves moved and how stable they were and the number and type of shelves and trays.

We reheat a large chilled supermarket pizza.

We roast a 1.8kg whole chicken to assess baking a non-uniform food at moderate to high temperature over a long period while retaining moisture and crisping the skin.

We toasted bread to see how even the grill was.

We recommend benchtop ovens that score at least 70% overall.

Tested models are currently available in shops. Discontinued models are from earlier tests and are no longer available, though you may find them in second-hand stores or discount retailers as stock is cleared.

Recommended retail price.

Based on running the oven for one hour, three times a week for 10 years.

Rounded to the nearest litre. We measure the internal volume from the lowest shelf of the oven or baking tray to the grill element, side-wall to side-wall, and the rear wall to the door. For the glass convection ovens, we measured from the floor to the rim and the top and bottom radius.

Rounded to the nearest centimetre.

Rounded to the nearest centimetre.

Measured weight including one rack and all electrical cords.

There is a fan behind the element to force the circulation of hot air.

There is a fan to assist circulation, but it is not behind the element.

A spit for turning the food.

A metal ring that fits onto the top of the bowl to add extra height and allow the cooking of larger items or greater distance from the element.

Has a holder for the hot lid.