The only way to know for sure is to try. Just don’t forget to remember to take notes, and report back with pictures of how your experimental loaves turn out.
Does the instruction manual say anything about using it to bake bread?
But i have not used it yet.
Because it is convection, you will need to cook the bread in a covered pot or dish or bowl. You could use aluminum foil as a cover if you do not have a lid.
be sure to use the internal rack, so air circulates underneath the pot or bowl.
If i remember correctly, the manual states that any bowl or pot that you put in it must have at least 1" (2.5 cm) clearance all around for the air to circulate.
If you have a round baking stone that fits, and has 1" clearance, that might work if you put an inverted bowl over it to cover the dough.
Be careful, and watch it the whole time you bake to make sure nothing goes wrong, or melts, or causes a fire. The glass gets extremely hot.
It is a dangerous appliance, and children should not be allowed near it.
I wonder how top heavy heating will affect bread baking. as most bread baking use bottom only heat. i agree with Dave that you would need a container for the bread dough in this but i dont know how much space you really have remaining for the bread. maybe some sourdough foccacia
direct top heat will harden the crust on top quickly and prevent any normal expansion. it will likely tear on the side of the loaf to expand.
I forgot to mention that it has (at least mine does) a 3 inch tall extender ring (metal) that gives you more height.
The inside diameter of my "Turbo Convection Oven" is 11.5 inches. So it will take a 9.5 inch outer diameter pot/bowl, and still keep a 1 inch space all around.
Mine is "Ambiano" brand, and was purchased at Aldi, in the U.S. I forget the price.