I wish I had taken a picture of the bread before we cut it, but it just didn't happen.
The first thing I made with it was a pizza. The way the oven is made, is the back bows out a bit especially to accommodate a round pizza pan. I use a pizza stone which I put in the oven while it's preheating and it takes less time to cook the pizza. I had no problems fitting my pizza stone in the oven and it is 15" in diameter. I have been using the convection bake feature for all the items I have cooked, as it takes less time, and, well, I have never had a convection oven before, so it's a new toy. The pizza came out perfect. Next I baked the loaf of bread (next day). I only baked one loaf in the oven as I had used the rest of the dough on the pizza, so I had it in the middle of the oven with the long way going from the front of the oven to the back. I set the timer to 25 minutes (a separate timer - I have got to try the one on the oven, but I haven't yet) as I had read to try it 10 minutes less than I use it on a regular oven. Before I got to the 25 minutes, I heard something beeping and went to check on the oven. It had shut itself off and said end. Inside was a perfectly baked large loaf of sourdough bread. The oven must have some kind of moisture sensor. I had read that you might have to worry about a large loaf of bread looking cooked on the outside but is doughy on the inside, but this didn't happen in my case. Yay! An oven that helps me not forget things in the oven! Wow! Next I baked the cookies (the next day in the morning.) While I had two pans, the pans were thin and I was worried about using them on the bottom rack so close to the element, so I only put in one pan at a time on the center rack. I managed to fit a whole dozen on the baking sheet.The oven shut off again, but I noticed that the cookies in the front were not quite done. This taught me to rotate the pan in the middle of cook time. They came out great and took about 7 minutes to cook. Some people on reviews complained about not being able to find the right size baking sheets, but when I got the oven, I measured the interior which was 15 1/2" x 13" (excluding the bowed back). I found some stainless steel baking sheets that fit perfectly. I also made some blueberry muffins.They came out great. I am wondering if the fluffiness of all these baked goods have to do with the convection oven. This oven makes me look like the best cook ever! WARNING: the oven door gets very