A couple of things.
1.  Proof temps don't seem to be accurate.  I had to set it to the max (100 degree) proof setting to get the bread to proof as expected which seems like the proof temps aren't quite accurate
2.  The oven is about 2" too short to be completely useful.  As it is, it is big enough to be kind of inconvienent and not quite big enough to bake a 1 lb loaf of bread or roast a moderately large chicken.

It seems like it would only have taken some effort to realize that it needs to be a couple of inches taller inside....
Kind of disapointing, really