15 hours ago, Anna N said:I quite like mine but it does sound as though you have a whole different model! Or perhaps we just have very different expectations. No question it does a great job on chicken. No question it does a great job on certain breads for toast. I have never been impressed with it as a bread oven simply because it is too small (read not high enough to accommodate a normal loaf without futzing around with foil). I am not being contrary for the sake of being contrary. I think it's great that you are so impressed with yours.
I scaled the loaf sizes accordingly which seems to have worked well at least for us i.e. 2 small challahs, 2 demi baguettes & one loaf pan's worth of bread. I can see where baking loaves that involve more than (SWAG) 500 grams of dough each if making one, 1/2 that if making two could quickly become problematic.
One feature I really like is the keep warm option; last Shabbat I made a savory noodle kugel in the oven, some lovely caraway cabbage sautee, both held warm while I sauteed a duck breast, also held warm to rest while I sauteed some potatoes in the duck fat that had rendered from the breast. Nifty to be able to pull the meat off the fire @ 115 internal; let it rest / finish @ 120 or so which results in perfect;y done meat; at least as far as our liking is concerned.
