Oh, and haha - that typo in my title should be 30" not 30 feet!!!!

Interior of mine is: 23-3/4" across. 12" high is usable space from floor of oven to bottom of broiler element. 17-7/8" deep.

I've done a small turkey; no problem.

The oven is gas and mine's about 25 degrees slow -- there are instructions for adjustment but I haven't bothered since I don't need it to go below 275 though it's probably about 250 on lowest setting. I should add that 500 is highest setting.

While the quality of this range is very good for what you're paying, an oven thermometer is necessary to know what the oven temp is. I use a $7 Taylor mercury.

To its credit, the oven is extremely steady. It does not cycle on and off and once you get it to temperature it stays there beautifully. I'll trade that any day over the on/off business which I don't find acceptable.

But I've found the dial to be just a general indicator.

Otherwise, the burners are excellent, excellent double 15K burner and excellent simmer on all. It has a superb continuous top grate so I have space to put a plate down in the center. Convection is great, 3 different styles, color if you want it, lighting is terrific. Looks great, works great.

It's just not a Wolf with auto ignition and a precise oven temp readout -- but it's not in the Wolf price range either.

Cool Rococogurl - What you have just told me is that your oven is actually wider and deeper than my current Kenmore and only 1" lower.
My Kenmore size has only been too narrow one time in 15 years - just because of a pans handles. No other time has size been an issue.
So what this tells me is the size of the interior is somewhat of a false fear. Maybe if I had used something like a Wolf in the past, would it be an issue???
So now I am left with deciding if I can do without a low temp?
I wonder if meringue can be baked somehow in a higher temp?
Hmmmm...
Thanks again for taking the time to measure usable space for me!

If you want to make Pavlova once a week or meringue cookies are you fave, this oven might not suit. IME meringues need 250 but if that's the standard, a dual fuel range is probably a better bet.

To be clear, my range is in their "Professional" series. They do make 3 other styles though no idea on how those are priced or the specs.

Here is a link that might be useful: Bertazzoni styles

The NXR out weighs the Bertazzoni, has more power, larger oven capacity and a normal ignition system, the Bertazzoni has the color red

I have an NXR. My oven can go as low as 150 degrees F. I routinely roast grass-fed beef at low temps so this has been wonderful. The oven is spot-on, temp-wise, and the convection fan is great for making a nice crisp crust on roasts, turkey, bread, pizza, etc.

I measured the interior of the Berta at a local store, then figured out how tall our normal turkey (not a huge one by any means) would be in it's roasting pan. With the Berta's rack on the lowest setting, the top of the turkey would have touched the broiler element.

I suppose you could take the rack out of the roasting pan, or only cook very small birds. Perhaps the other pluses of the Berta (it sure looks sexy!) outweigh that for you.

I sure do like my NXR, though :)

Finding out here that the Berta oven still has analog gas feed adjustment to control temperature just like a cooktop burner answers the "why" about their high minimum heat setting that long has puzzled me. The stability this gives for baking and roasts must be outstanding.