Bests & Worsts Reviews from Amazon

In the picture, one of the things they show is a pizza in the oven. The literature even talks about the use of a pizza stone. There's a problem there, most pizza stones would be way too big, and most frozen round pizzas are pretty standard at 12 inches in diameter. I measured the oven width and depth of the interior. It was just barely 12 inches wide, but a tad less than 11 inches deep. Two issues come to mind here, with nothing to spare on the sides, often the cheese or toppings would burn on the sides of the oven. In order to do a 12 inch round name brand frozen, or fresh store bought pizza, you'd have to trim off part of the round. You could do some of the brick oven rectangular frozen pizzas. The only rounds that would fit are typically either personal minis, or those cheapo low quality brands. It might exist, but I've never seen a pizza stone that would fit this. The one I have is 14 inches in diameter, I would not have expected it to fit that one, but just wondered why they referenced it. I think the thought here is more on that of the marketers, who realize that pizza is a major toaster oven type of cook. I'd have preferred a bit of honesty up front though frankly, as it will do those French bread pizzas, rectangular ones, and it's great for doing reheat and crisping delivery slices. An important factor in ovens is heat accuracy. I used to have a crappy electric radar range oven combo made in the late 70's. It never matched the temperatures I dialed up, and my baked goods came out very poor for the most part despite a full pre-heat. Today I have a medium high end gas oven and range, and it works much better. I have a hanging oven thermometer, I placed it hanging off the oven rack in front and set the timer/temp to 350 and 8 minutes. It took a while from cold, about 7.75 minutes, but the full 350 was reached. There is a little problem with the temperature on this oven, which may be a design change mistake. It's supposed to have a degrees F light icon on the display, with a little F, or a degrees C with a little C. I searched the manual, played with the controls for an hour and could not get it to change from displaying the C. Part of the reason I tested the temp was to make sure it wasn't really centigrade for the 350 I dialed up. This discrepancy may disturb some users. I can guess the maker may have decided that allowing both for USA purchasers may have caused an issue of overcooking or undercooking some things. If that was the case I'd have understood if it reads F all the time, but it reads C so the number, and they temp scale is always mismatched. I love the touch screen glass display, my own oven has a plastic that was not a true touch screen, and it partially melted when I put the oven in cleaning mode a while back because the heat vents under the display. This is easy to use and fairly simple for most functions. The F/C issue aside, the other functions seem to work well, and are modal, so if you toast you will see a new display to set the darkness of the toast, and other modes only allow certain heat levels depending on what normal limits are. The heat resolution is not perfect, you don't get as good as with most home ovens, but it's not bad. Oven is nicely built and structured. For a inexpensive oven it's make with stainless steel outer and can stand up to the higher heats that limit some toaster ovens. It has a lot of modes including slow cook and even a dehydrating temperature. There are dual modes for some of the functions which are nice as well. I used the convection bake to cook some frozen breaded butterfly shrimp and they came out great. I preheated for a full 8 minutes, then set the air fry convection of 7 minutes about half the time my full size oven takes a that temperature. It made them crispy and properly cooked. I followed that up with some sweet potato fries and they came out great as well. There are a lot of ovens advertised lately somewhat comparable to this most are larger and a lot more expensive. This has most of those functions except for the rotisserie function. I would not care for that anyway as you are dealing with a lot of grease that way. These sealed quartz tube toaster type ovens are fairly durable, but I used to cook steaks in a toaster oven that used those as heating elements. It smoked a lot with the grease, and lasted about six months before it broke. I would mostly stick with air fry, bake, and toast features rather than trying to cook a chicken or steak. It bothered me a little that the instructions talk about the oven racks and baskets being top shelf dishwasher safe, and the crumb tray and the broiler tray not. I wish they would have explained why the broiler tray is not. It should be durable given the high heat rating it should have. Accessories, it has two shallow basket like racks, and a deeper basket (which I put the shrimp in) that sits on the main rack, it has the broiler baking rack, the crumb tray, and the main wire rack. It says not to store stuff on top that can be damaged, but I put the unused racks and baskets there as they are heat resistant. Just take care not to touch them during the baking or other heating processes. The oven has a lot of side vents to vent the excess heat, and while the oven door gets hot the handle does not seem to. You do need oven mitts or gloves to take out the food. It askes not to use foil, but if you are reheating or baking biscuits. You can use that special non-stick foil to line the baking pan. If you don't want to you can use parchment paper as it's almost as good non-stick, but I don't recommend broiling with parchment. The temp 451 F ignites paper, so you might set parchment on fire. If you use anything with some grease or oil involved make sure to clean the crumb tray or it will become difficult to clean if you don't do it often. Very good for the price, a few hopefully correctible issues, Recommended.