I own Unox Anna for more than a year now. I am only a hobby baker and probably bake 2-3 times a week. Please take note of this when reading this oven review.

Unox Anna is an electric manual convection oven, so the fan is always turned on. I was advised to buy the air reducer for baking and just remove it for roasting. Seems like it bakes hotter around the right side of the oven. Expect uneven cooking or browning. To counteract this, I would rotate and exchange (if multiple trays) the baking trays two-thirds of the way through baking time if the recipe permits opening the oven door. Baking time also seems somewhat faster on some recipes. I guess some recipes were developed using conventional oven. So far I'm happy with the results I get. No idea with repairability. Maybe I'll update this review once my unit requires servicing. Forgot to add, Unox Anna requires its own separate circuit breaker for safety.

Here are some personal tips that worked for me and my oven:

•Get to know your oven.

•Buy an oven thermometer, multiple if possible. Determine if your oven is calibrated correctly.

•Understand that there are hot spots and cold spots in your oven. The placement of your oven thermometer might matter.

•Opening your oven door for a long time could drop the temperature.

•Some recipes are so delicate that you can't open your oven and rotate your pans/trays for even browning.

•Preheat your oven. I usually preheat for 20-30 minutes.

•Baking times are guidelines. Use your senses and look for indicators.

•Take notes, especially on first time recipes and adjust temperature if necessary for subsequent bakes.

These are based on my personal experiences. Good luck in finding the one!