This steam and convection oven is amazing. I am pleased that the water reservoir is large enough that I don't have to worry about the water running out while a large chicken is cooking. I have used the steam & convection oven for vegetables, using the steam setting and the veggies came out just beautifully, retaining their color. I've also roasted chickens with the steam convection bake and they're very tasty and look fantastic with browned skin while being moist inside. I find it takes a bit of adjustment. Chickens are obviously not all the same size and I'm finding that baking them at 375 degrees, and not 400 or 425 makes for a more attractive and edible chicken. At higher temperatures the leg meat gets overcooked and dry, while the breast portion is perfectly moist and tender. I haven't used it for toast as I love my Cuisinart toaster. I'm happy I bought this cool item