Made some french bread pizzas which were truly great! Split the bread, spread on some tomato salsa, tuna, mozarella and cheddar and a couple of olives and put them on top rack at 200 for 10 minutes. Grilled to perfection. I am thinking you need to treat it as a normal oven or grill and just keep a watch on it. I have been thinking it is something really special, like super fast or something, but really it is just applying heat in a more sealed area, where the food is more likely to keep its juices/vitamins and of course it is cleaner and no doubt healthier? So I feel much better now and more confident to try it out. Worried a bit about the lamp going, but am taking out the extended guarantee!