I was just reading some reviews of the Breville toaster oven, and one guy's beef was that it took forever to heat. He'd used a Taylor oven therm. and said the bell went off on the Breville
( conveying that it had reached his requested temp ), the Taylor said 100 degrees less. Then some other guy countered with his 'fact' that the Taylor really takes a long time to record the true temp. What's a cook to do? Trust the thermometer? Trust the stove? I know when MY big oven signals that it's ready, the Taylor is at least another 5 minutes reaching my set temp..

The guy finally got a replacement from Breville, after a huge battle. They finally admitted it must've been defective.