Does anybody know a good source of information on how to use the convection microwave? We have both the oven and the convection/microwave and I want to be able to use either of them. I read this post on cooking with the oven and the use of the cooking stones etc. to even out temps. but I need more information regarding the convection oven. Maybe I am making it harder than it is, I hope so! I did get a small book with the motorhome but it looks more like recipes to me. Any suggestions etc. would be great. Thanks! Gerri
TheBobGuy said
02:49 PM Jun 26, 2007
Hi Gerri!
What brand is the Convection oven? I'm guessing it is a Sharp as that is in many MH's. If so, take a look at the control panel and identify the "keypad" that says that says "convect". Touch the "convect" pad; when the display comes up it should ask for "Enter Temp"; look at the numeric keypads at the bottom and you will notice that each one also has temperature degree setting in small print at the top ( number pad 8 is also 400 degrees, for example). Select the temp you at which you wish to bake. It will then prompt you to "enter cooking time". At this point detemine how long you want to bake and add about 15 minutes to it. For example, I like to bake my brownies at 325 for about 25 minutes, so I will enter 40:00. Then press "start". The oven will begin to heat and the secret to good baking is to let it preheat about 10 to 15 minutes BEFORE you put your food in! So after 10 min or so, put your goodies in, on top of the metal baking rack that rotates on the turntable, and watch it bake! Convection is a little faster than radiant baking so you'll want to check it a few minutes before you expect it to be done, but don't open the door too often as you lose alot of oven heat each time you do so.
Most often the keypad is soooo confusing that it makes it hard to get to the convection baking part. The instruction book usually tells you to start with using the "preheat" setting and then onto the "convect", but I have found it is much easier to set by just ignoring the "preheat" button and starting the oven with the "convect" button and including the preheat time in the "convect" cooking setting. Just seems simpler to me.
I hope this helps! I have used lots of trial and error with mine, so if you have any questions feel free to pm me and I'll try to help. Once you learn how to use it you'll love it. As a general rule of thumb, convection baking will take about 15% less time at about 25 degrees less temperature than regular baking. Things will also brown a little faster so you may need to cover things with foil or reduce the baking temperature. I have also found that the "disposable" plastic type baking pans (made by Glad, I think) give great results in the convection oven. Things don't get so dry around the edges and cook very evenly. And you can use them many, many times before they crack or wear out. (you need to set it on a flat pan on the rack which rotates. You must use the wire baking rack to have any success baking, and a small, round pizza type pan on top of the rack works wonders)
Lots of luck! Let us know how it turns out!
Bob & Molly
KK said
05:16 PM Jun 26, 2007
Does anyone use the silcone bakeware? It seems as though it would work on any setting of the oven. I have used the silicone baking sheets but haven't yet invested in any of the bakeware. And I like it just fine. One advantage of the silicone bakeware in the MH is that it shouldn't rattle as you are rolling along. KK
bjoyce said
10:59 AM Jun 27, 2007
Silicone bakeware is great. We wad it up tight and store multiples in one gallon freezer bags. They also make silicone spatulas, oven mitts and pot holders. Works fine both for microwaving and convection cooking. My wife had to experiment a bit to bake properly in the convection oven.
-- Edited by bjoyce at 12:00, 2007-06-27
Luvglass said
01:00 PM Jun 27, 2007
We use the convection oven all the time and in fact prefer it to the regular oven. Some say that it cuts the cooking time, but we find that it's about the same. What it does contribute, we feel, is more even color and temperature distribution. Ours is vented outside so it also keeps the kitchen cooler than the gas oven.
It's great having two ovens.
Fred
Tylersamma said
07:44 PM Jun 27, 2007
We are also in the learning stages with this, but are finding it works so much better than the microwave when you want food to brown. You can also do a combo bake/broil, using both convection and microwave power, which speeds up the cook time as well as browns. I know the book that comes with the oven looks like a bunch of recipes, but I actuall sat down and READ IT last weekend. Learned a LOT, and can't wait to try some of the tricks.
Tylersamma said
07:49 PM Jun 27, 2007
Oops - meant to say "combo bake/roast", but you can broil too!
mcw50 said
09:22 PM Jun 27, 2007
I "HAD" to have the gas oven when we ordered our new rig four years ago. We also have a GE Convection/Microwave. The gas oven makes a great storage bin!!! Truthfully, it is nice to have the option to use either or both at the same time...but I think I have used the gas oven only 5 or 6 times in four years. I LOVE the convection oven. I use it all the time...often with the "combo" mode. If you are ever at a large rally, attend the cooking classes given for the convection oven....often given by Janet Sadlak, especially for RVers. She has a website at www.microwaveconnect.com She teaches how to use the controls for various circumstances. She has a newsletter and also sells the silicone bakeware....great stuff. I have some of it and do use it, but use the regular stuff as well.
Happy Cooking! Mary FT for almost 7 years
Luvglass said
12:25 PM Jun 28, 2007
Hi Mary, Your type is so small I can't read it. Is there anything I can do to make it readable to my old eyes? Fred
Froggi said
12:32 PM Jun 28, 2007
Not just you, Fred. I did a copy/paste into Notepad so I could read it. LOL!
Happytrails said
02:03 PM Jun 28, 2007
Mary, Thanks for Janet's website! I have already ordered her book. I wish I could attend one of her seminars but we are not on the road yet so the book will help. She has a great website!
Bob and Molly, Thanks for you suggestions also! I have written them down and look forward to our next time in the motorhome when I can experiment. It is good I have this time before hitting the road to experiment and get used to cooking with the convection part of the microwave. Thanks to everyone for their help and suggestions.
Fly Buoy V said
11:31 PM Jul 9, 2007
Thanks for asking this question. I was wondering this myself. I had tried to do some research on the internet but didn't find too much. I have now put the website you gave in my "Favorites". We're still looking for a MH and I'm drawn to the ones that have both an oven and a micro/convection but I've been told for others the oven just takes up needed storage for full timing and don't bother with it. I'm still not too sure about this.
Fly Buoy V said
11:42 PM Jul 9, 2007
Are there different sizes for micro/convection ovens? Are there things I should be looking for in this unit when we look at MHs?
Happytrails said
10:51 AM Jul 10, 2007
We have the Sharp Carousel Smart and Easy sensor microwave/convection oven. This is what came with our Endeavor. I am sure you can upgrade if you wanted a different brand etc. This is a standard "house" size microwave/convection oven - not one of the smaller types for RVs. When you look at motorhomes look at what is standard and what is an option. Good luck
haiku said
03:07 PM Nov 26, 2007
Ok so I posted this question up in the "Ask Linda" area. Guess I should have checked here.
Oh well live and learn. heh
Thank you for the link Mary. I will definitely check this out. I am considering buying a convection oven for my stick home so that I can learn more about them before we hit the road.
Is there anything that anyone has discovered that a gas oven does that the convection can not? I am still very new to how the convection works.
Does anybody know a good source of information on how to use the convection microwave? We have both the oven and the convection/microwave and I want to be able to use either of them. I read this post on cooking with the oven and the use of the cooking stones etc. to even out temps. but I need more information regarding the convection oven. Maybe I am making it harder than it is, I hope so! I did get a small book with the motorhome but it looks more like recipes to me. Any suggestions etc. would be great.
Thanks!
Gerri
What brand is the Convection oven? I'm guessing it is a Sharp as that is in many MH's. If so, take a look at the control panel and identify the "keypad" that says that says "convect". Touch the "convect" pad; when the display comes up it should ask for "Enter Temp"; look at the numeric keypads at the bottom and you will notice that each one also has temperature degree setting in small print at the top ( number pad 8 is also 400 degrees, for example). Select the temp you at which you wish to bake. It will then prompt you to "enter cooking time". At this point detemine how long you want to bake and add about 15 minutes to it. For example, I like to bake my brownies at 325 for about 25 minutes, so I will enter 40:00. Then press "start". The oven will begin to heat and the secret to good baking is to let it preheat about 10 to 15 minutes BEFORE you put your food in! So after 10 min or so, put your goodies in, on top of the metal baking rack that rotates on the turntable, and watch it bake! Convection is a little faster than radiant baking so you'll want to check it a few minutes before you expect it to be done, but don't open the door too often as you lose alot of oven heat each time you do so.
Most often the keypad is soooo confusing that it makes it hard to get to the convection baking part. The instruction book usually tells you to start with using the "preheat" setting and then onto the "convect", but I have found it is much easier to set by just ignoring the "preheat" button and starting the oven with the "convect" button and including the preheat time in the "convect" cooking setting. Just seems simpler to me.
I hope this helps! I have used lots of trial and error with mine, so if you have any questions feel free to pm me and I'll try to help. Once you learn how to use it you'll love it. As a general rule of thumb, convection baking will take about 15% less time at about 25 degrees less temperature than regular baking. Things will also brown a little faster so you may need to cover things with foil or reduce the baking temperature. I have also found that the "disposable" plastic type baking pans (made by Glad, I think) give great results in the convection oven. Things don't get so dry around the edges and cook very evenly. And you can use them many, many times before they crack or wear out. (you need to set it on a flat pan on the rack which rotates. You must use the wire baking rack to have any success baking, and a small, round pizza type pan on top of the rack works wonders)
Lots of luck! Let us know how it turns out!
Bob & Molly
KK
-- Edited by bjoyce at 12:00, 2007-06-27
www.microwaveconnect.com She teaches how to use the controls for various circumstances. She has a newsletter and also sells the silicone bakeware....great stuff. I have some of it and do use it, but use the regular stuff as well.
Happy Cooking!
Mary
FT for almost 7 years
Your type is so small I can't read it. Is there anything I can do to make it readable to my old eyes?
Fred
Mary,
Thanks for Janet's website! I have already ordered her book. I wish I could attend one of her seminars but we are not on the road yet so the book will help. She has a great website!
Bob and Molly,
Thanks for you suggestions also! I have written them down and look forward to our next time in the motorhome when I can experiment.
It is good I have this time before hitting the road to experiment and get used to cooking with the convection part of the microwave.
Thanks to everyone for their help and suggestions.
We have the Sharp Carousel Smart and Easy sensor microwave/convection oven. This is what came with our Endeavor. I am sure you can upgrade if you wanted a different brand etc. This is a standard "house" size microwave/convection oven - not one of the smaller types for RVs. When you look at motorhomes look at what is standard and what is an option.
Good luck
Oh well live and learn. heh
Thank you for the link Mary. I will definitely check this out. I am considering buying a convection oven for my stick home so that I can learn more about them before we hit the road.
Is there anything that anyone has discovered that a gas oven does that the convection can not? I am still very new to how the convection works.
Leslie