Modifying your original terms:
Size: 2-3 quart/liter. I consider 2.5 quarts to be ideal.
Material: Two options: hard-anodized aluminum nonstick, OR stainless-steel interior/exterior. With stainless, it should have either an encapsulated aluminum disk base or a tri-ply construction (aluminum layered with stainless)
Bottom: Thick is good, and you absolutely must have aluminum here for conduction
Handle: stainless is good, as long as it stays relatively cool. The handle absolutely must be riveted on, with thick rivets. Screws, glue, or welded handles do not last long-term. Tack-welded handles are the bane of the restaurant I work for right now; we've had several handles snap off in the last year.
Additional things to look for:
Weight: HEAVY. You want fairly thick cookware for even heating, but most of that weight should be from thickness of the aluminum disk.
Design: A flared lip around the pot, to facilitate clean pouring.
Shape: I'm partial to shallow designs, which flare out at the top. Although it's nonstick and not stainless, I love my Calphalon Contemporary shallow 2.5 qt saucepan for it's extra-flared design. This lets it transmit heat more efficiently from the range, and allows it to safely hold a larger capacity of food. It also allows for faster and cleaner reduction of sauces.
Lid: TEMPERED GLASS with a handle on top, and a flange to help seal tightly on the pot/pan. Tempered glass is very durable and lets you see the progress of your cooking without releasing the steam. The handle also remains cool, so you don't burn yourself on it; this is the second problem I have with solid stainless lids on many premium cookware lines (All Clad, and most manufacturers' tri-ply products).
You probably have already purchased an oven at this point, but this video from America's Test Kitchen seems to explain a lot of things and offers some purchasing suggestions.
The model they recommend is the Breville Smart Oven, however it is made for the US and I could not seem to find a version made for 230V outlets. A reviewer suggested using a "step down transformer," but I don't have any experience with using US appliances in other countries so use your own judgement here.
If you've already purchased an oven, please let us know what you got and how it turned out! I find the idea of using a small toaster oven for heavy duty baking fascinating and would love to hear if you were able to make it work.
Best Answer
If the skillet is entirely made out of metal, then yes, you can use this in the oven. If there are any non-metal parts or coatings, it depends on what those are. Without manufacturer information about oven safety, in the latter case I wouldn't risk it.