I will say that our Breville trips the circuit whenever it's in use at the same time as another heating device. However, we are in the middle of a kitchen remodel and have a single outlet powering our refrigerator, dehumidifier, and three lamps (one socket via extension cord) and our toaster oven, electric kettle, and hotplate (other socket, via a power strip)---so this is not exactly the "recommended" scenario! Circuit trips if any two of toaster oven, kettle, hot plate, rice cooker or waffle maker are used at once, though, so I don't know that you could blame Breville for that. I am curious about the temps, though. Our oven thermometer is packed away but will test it when I do find it---it is the case that much of the "TV dinner" style food I've been making takes 20% longer to bake than the directions say it will, but we've never made those before either in the oven or in the old toaster oven, so I don't know if that's normal or not. We didn't ever use the old toaster oven for things that required specific temperatures (and probably won't use this for that once the oven's connected again), so this is new territory for me. Biscuits worked fine following the same temp and time I use for them in the real oven, though.

I couldn't live without one, actually have 2, and their use goes up as the thermometer does. For anything that fits, that's preferred over turning on the regular oven. It's a little tricky getting used to for the less conventional items, but after a while, you get a feel for what your machine is going to do to/for different foods. Some cook faster, some slower. As long as I cover the top with a sheet of foil (not molded down, just laying on top) I can cook a whole chicken. I've made baklava, muffins, cookies, roast a lot of garlic, frozen french fries, meatloaf, u bet'cha! If looking for a new one, I would try to find the kind that has (or offers optionally) a little roasting pan with drip tray. You can take the top part off for some things, and keep it on for something like chicken or meatloaf so it can drip out. The other one just has what looks like a little cookie sheet that is not as versatile (or deep.)

Cotehele: I was alarmed when I read in one of your posts that you got a large piece of silpat to cut down for use in your convection oven. I wondered about that after reading these posts and went to the manufacturer's website to learn more. The DeMarle website specifically states not to cut silpat or use sharp instruments on it. It has fiberglass in it and the fiber glass can migrate to food if the surface is cut. That can't be a good thing. They even go so far as to say to store it flat, not folded, to wash with warm water, not to scrub it and to air dry it. I am still not a fan but I might try it again and see if I can overcome my aversion to the greasy feel of the thing. I do prefer the aesthetic of parchment paper though.

That's so weird! They sell 13" pizza stones and pizza pans to go in the larger Breville, as well as 12"x12" pans, but as you say, they list the interior as 11.25". Did you see the comparison chart? It might actually work for you. Perhaps there is a small point of the oven and the dimensions listed are at that smallest point? Do give it another look. I don't have one (I have three built in, which don't heat the kitchen, and I don't need one), but if I wanted a countertop oven, I'd definitely get the Breville...