Pros: It does the finest job cooking roasts, leaving them brown on the outside and juicy.
Cons: Timer maxes out at I hour, can't be reduced once set.
I've used the Deni since June 2000 and am on the brink of buying a back up; which is to say that I like the job it does.
It does the finest job cooking roasts, leaving them brown on the outside and juicy in. With beef and lamb there's hardly any drippings, the seal is so good. Its great for reheating chicken too. For steaks I pan sear then cook for another 15 mins. I make large amounts of chicken (8 legs with thighs) by using both racks at the same time; I just cook the bottom rack a few minutes more.
I don't bake so I can't comment about this; I don't know how it works in this respect. The manual lists breads and brownies, but not cakes and I've heard that still air is better for baking.
As for cleaning its much easier then a conventional oven since you just put the bowl in the sink and wash. Speaking of the bowl, it broke and there was no way to replace it short of buying a complete oven. As it turned out this was a good thing because for only $20 I was able to get a non stick pan and an extender ring to replace it. Now I use the pan which is lighter (and half the height) for cooking/small amounts.
The oven stopped working after 18 months but they replaced it with no charge even tho the warranty is only 12. The replacement is still going after 3 years.
Now for the limitations. The timer -- a spring loaded dial-- consistently undertimes by about 5 mins, and if you set it too high there's no way to reduce it. If you want to stop it before the time is up you can lift the handle but you've got to make sure it doesn't slip back down. After a while the completion bell stopped working. And then there's the max of 1 hour setting. You've got to be careful washing the top since the ink rubs off.
I have a very small kitchen without a conventional oven and this does the job for me just fine. Normal convection ovens with the same capacity take up much more space.