We have a GE Profile micro-convection oven and both times i have used it I have been unhappy with the results. After reading the book I found out that the oven automatically lowered the temperature 25 degrees from what you set it at to adjust for the fact that it was cooking by convection. I had also compensated for that myself so ended up cooking at 50 degrees lower than what the recipe called for. Is this common with these ovens? I suppose that is why my puff pancakes didn't puff very much and took way longer to cook!
Angela & Don 06 Newmar Kountry Star 02 Honda CRV
rjenkins said
05:25 PM Aug 24, 2009
First time I even paid any attention to microwave convection ovens was on this forum. I don't own an RV but love the travels and discussion that I find on this board. I do rent them whenever possible and have a blast. Anyways, back to the convection oven.
I recently rented a cabin on the beach for several days and they had a microwave convection oven. I don't know if it was beginners luck or the brand but I loved it. It cooked the food to perfection. I never had such juicy chicken and the ham that I cooked in the morning for breakfast was incredible. I was so impressed with it that I am looking at replacing my microwave with something similar in the stix home that I live in, lol.
Would love to hear other peoples experience with these.
Luvglass said
05:33 PM Aug 24, 2009
We LOVE our Sharp convection microwave and use it all the time. I don't know if it automatically lowers the temperature, but we use it at the temp we want and everything comes out well.
If and when we get another trailer, I don't think we would bother with the gas oven. It's pain to light and we use it mostly as a bread box.
Roz said
07:39 AM Aug 25, 2009
Our first MH had a microwave - worked great. Our new MH came with a GE Advantium micro/convection combo. WOW! What a difference!!!
Now we can actually bake! As Fred said, I am not sure if the temp drops, but it is wonderful! I cook what I would have cooked at home, and it just tastes better when supported by wheels!!!
Charles
-- Edited by Roz on Tuesday 25th of August 2009 07:40:33 AM
Happytrails said
09:08 AM Aug 25, 2009
We just purchased our Dutch Star with the GE Profile microwave/convection oven and when I was talking with the former owner she told me the DIRECTIONS said to lower the temp by 25 degrees but she said DONT DO IT. I have not even had time to use mine yet but after reading your post that may be what she was talking about. I will need to cook something today or tomorrow and see what happens. We are still in the moving in process/getting things sorted and we have grilled out so I haven't cooked yet.
island girl said
05:37 PM Aug 25, 2009
Sounds like everyone really likes their micro-convection ovens. I am going to try again and set the temperature higher this time and hopefully that will solve my problem.
Tylersamma said
06:40 PM Aug 27, 2009
I attended a class at Lazy Days in Tampa, and he said to decrease the cooking time by I think 6-7%, no change in temperature setting. I use my convection oven more than the microwave now. Love it!
mcw50 said
11:10 PM Aug 29, 2009
The GE Profile Convection/microwave was in our new rig in 2003...we absolutely loved it and in 6 years have used the gas oven (that I HAD to have) maybe 10 times. We cooked and baked everything in the convection oven and loved it.....till it "died" this last spring. We bought the now current model of the same GE Profile Convection/microwave and it fit perfectly in the same spot in the rig. Every time we used the convection oven, it seemed like it took a LOT longer to cook. We bought a couple of oven thermometers and tested the temp....it was 75 to 100 degrees lower that what we had set it at. We had GE service it and they replaced a part...no change! So, they ordered a new "mother board" and replaced that a couple weeks later...no change! The tech sat in our rig and called GE in Louisville, where they are made and the techs there said there is a range of up to 25% in temp....no further fix...live with it! Crazy!!! So, we have an extra "mother board" that is apparently good and we now set the convection oven for 400 to 425 for most things (with that "offset" thing turned off) and use the oven thermometer. It's working for us!
Mary currently in British Columbia
two travelers said
12:48 AM Aug 30, 2009
I dont' have one in my camper but have one in my house and love it .. It does drop the temp so you don't need to make any adjustments..It also has preset temps so you just push one button and it is ready to go...patti
island girl said
12:19 PM Sep 17, 2009
Still having trouble with the GE profile oven....had a service man out and he emailed GE and they told him that due to Canadian regulations the oven would not go any higher than 350 degrees....I have it set at 425 now and after about 40 minutes of preheat it is at 370 and signalling it is ready! Is this as good as it gets? Should I be looking at returning this oven and buying a different brand? This is extremely frustrating and I am hoping to come up with a solution soon before it is too late to return it and also before we head south for the winter.
-- Edited by island girl on Thursday 17th of September 2009 01:29:06 PM
UniquelyRV said
07:44 AM Oct 27, 2009
The DP we are buying has a convection microwave. Glad to see that folks like them! We might have some initial disasters, but will learn. If the chocolate chip cookies come out more like hockey pucks, we'll just skip them across the Gulf!
Luvglass said
10:09 AM Oct 27, 2009
Island Girl,
It may be GE or Canadian regulations, but that's not standard for convection Microwaves. We've had a few brands over the years and they all go to 450 without difficulty.
We have a Sharp now and love it.
rwarner22 said
10:32 AM Oct 27, 2009
Pam uses her Sharp Convection microwave all the time and has no problems having to adjust the temps.
We learn something every day with things (been full-timing since May 09). It was a mystery for a while but she found the pilot light a couple of months ago and is now enjoying the gas oven too.
She likes to cook and so far guessing temperatures for food has not been an issue.
island girl said
10:34 AM Oct 27, 2009
Thanks Fred, that is really what I needed to know. I am going to return this one to Home Depot this week and hopefully find a replacement when we head south this weekend. We didn't want to take this one out and install another one if it wasn't going to work any better.
I do think it has something to do with CSA standards...that's what the repair man told me anyway.
TXRVr said
04:26 PM Oct 27, 2009
We have a convection microwave in our MH and use it almost exclusively for baking. The oven in the rig has basically become a storage place for larger pots and pans.
The better half and I were so impressed with convection that when I bought a new range for our home, I purchased one that had the convection oven feature.
The only negative we've experienced is that some bread products cannot be baked to a crispy texture. A classic example of this is pizza crust or pie dough.
Keep trying to solve your issue. You wont' be disappointed if you do.
hogans1947 said
06:13 PM Oct 27, 2009
For my birthday present I asked my DH to remove the range/oven and replace with cooktop so I could have storage under it. Only thing I ever used the oven for anyway. Very happy now with micro/convection for cooking and under the stovetop for storage. By the way, I have the range/oven that we took out to give away if anyone wants it!! Brenda
UniquelyRV said
05:18 PM Oct 31, 2009
OK - very basic questions (don't laugh).
Does a microwave convection have a selection of three cooking options, i.e. 1) microwave; 2) convection oven; 3) microwave and convection oven combined? Or is everything cooked the same way, like #3? If so, what do we use to bake cookies on if we can't use metal cooking pans and sheets (this is a major concern in the URV household).
hogans1947 said
08:09 PM Oct 31, 2009
The really great thing about this forum is that we are all in this together so we learn from each other. My micro/convection has separate dials and oven parts depending on which I am using. Oven racks for convection so that metal can be used. Glass tray for micro. Some units have them combined and I don't know anything about them. Hope this helps a little. Brenda
Tylersamma said
09:06 PM Nov 2, 2009
Unique, yes you have 3 choices. You can actually use the supplied metal racks in micro and the glass rack in conv. You really need to read your manual if possible, because there are so many options. When using combo micro/conv, you can use foil pans without a problem. Some of this technology scares me a bit, but it works. Again, read your manual. If you do not have a manual, it can likely be downloaded online.
UniquelyRV said
08:46 AM Nov 3, 2009
Thanks so much! Some details, like cookies, can't be overlooked! :)
Footsiebear said
03:27 AM Nov 4, 2009
We recently (about 2 months ago) bought a 2003 Kountry Star 5th wheel and it has the GE Profile Convection/Microwave in it and so far I like it. The instructions say to reduce cooking temperature by 25 degrees which I've done with most items (sometimes I forget) and near as I can tell it's accurate but I do plan on testing it with an oven thermometer as soon as I remember to buy a new one lol! I have not noticed, nor does it say in the book that the oven automatically adjusts the temperature, so I guess the model I have didn't come with that feature.
Although I had a countertop oven (in the house) with rotisserie and convection, I rarely used the convection setting, too set in my ways I guess, so I never got used to convection cooking. With this oven I don't have a choice and at first I was a little intimidated by it lol.
I've baked cookies, brownies, muffins and biscuits all with good results. (Well, except for the first batch of brownies but that's because I confused myself and reduced the bake time by 25% as well as reducing the temperature lol. Second batch came out much better.)
As for the meat, wow! The first thing I cooked in it was a 1 1/2 - 2 lb center cut pork loin. It browned nicely and was so moist, tender and juicy I couldn't believe it. Same thing with the small eye round roast I baked. My big mistake however, came with the ham. Not the cooking....the buying lol! I forgot to take oven size into consideration when I bought it and I had to get a little creative in order to make it fit. I also called my BIL who worked as a chef during his college days, and he told me to wrap the ham completely in foil, then put it in the pan instead of the other way around. He said it would keep the ham moist that way and then during the last 30 minutes, remove the foil, glaze it and return to the oven. He was right. I've never had ham that was still moist and tender the next day.
I'm still experimenting with cooking times and temperatures and to help with those CRS moments lol, I write down everything I do and the results, even with pre-packaged or convenience foods. This way I can refer back to it the next time I want to make that item. It's not so much my own cookbook as it is a guide to keep me from having that "OMG What do I do now?/How did I do that the last time?" attack that sends me to the computer to scour the internet for a recipe or instructions on something I'm perfectly capable of figuring out for myself lol!
Is this common with these ovens? I suppose that is why my puff pancakes didn't puff very much and took way longer to cook!
Angela & Don
06 Newmar Kountry Star
02 Honda CRV
Our first MH had a microwave - worked great. Our new MH came with a GE Advantium micro/convection combo. WOW! What a difference!!!
Now we can actually bake! As Fred said, I am not sure if the temp drops, but it is wonderful! I cook what I would have cooked at home, and it just tastes better when supported by wheels!!!
Charles
-- Edited by Roz on Tuesday 25th of August 2009 07:40:33 AM
The GE Profile Convection/microwave was in our new rig in 2003...we absolutely loved it and in 6 years have used the gas oven (that I HAD to have) maybe 10 times. We cooked and baked everything in the convection oven and loved it.....till it "died" this last spring. We bought the now current model of the same GE Profile Convection/microwave and it fit perfectly in the same spot in the rig. Every time we used the convection oven, it seemed like it took a LOT longer to cook. We bought a couple of oven thermometers and tested the temp....it was 75 to 100 degrees lower that what we had set it at. We had GE service it and they replaced a part...no change! So, they ordered a new "mother board" and replaced that a couple weeks later...no change! The tech sat in our rig and called GE in Louisville, where they are made and the techs there said there is a range of up to 25% in temp....no further fix...live with it! Crazy!!! So, we have an extra "mother board" that is apparently good and we now set the convection oven for 400 to 425 for most things (with that "offset" thing turned off) and use the oven thermometer. It's working for us!
Mary
currently in British Columbia
Should I be looking at returning this oven and buying a different brand? This is extremely frustrating and I am hoping to come up with a solution soon before it is too late to return it and also before we head south for the winter.
-- Edited by island girl on Thursday 17th of September 2009 01:29:06 PM
The better half and I were so impressed with convection that when I bought a new range for our home, I purchased one that had the convection oven feature.
The only negative we've experienced is that some bread products cannot be baked to a crispy texture. A classic example of this is pizza crust or pie dough.
Keep trying to solve your issue. You wont' be disappointed if you do.
Does a microwave convection have a selection of three cooking options, i.e. 1) microwave; 2) convection oven; 3) microwave and convection oven combined? Or is everything cooked the same way, like #3? If so, what do we use to bake cookies on if we can't use metal cooking pans and sheets (this is a major concern in the URV household).
The really great thing about this forum is that we are all in this together so we learn from each other. My micro/convection has separate dials and oven parts depending on which I am using. Oven racks for convection so that metal can be used. Glass tray for micro. Some units have them combined and I don't know anything about them. Hope this helps a little.
Brenda
Although I had a countertop oven (in the house) with rotisserie and convection, I rarely used the convection setting, too set in my ways I guess, so I never got used to convection cooking. With this oven I don't have a choice and at first I was a little intimidated by it lol.
I've baked cookies, brownies, muffins and biscuits all with good results. (Well, except for the first batch of brownies but that's because I confused myself and reduced the bake time by 25% as well as reducing the temperature lol. Second batch came out much better.)
As for the meat, wow! The first thing I cooked in it was a 1 1/2 - 2 lb center cut pork loin. It browned nicely and was so moist, tender and juicy I couldn't believe it. Same thing with the small eye round roast I baked. My big mistake however, came with the ham. Not the cooking....the buying lol! I forgot to take oven size into consideration when I bought it and I had to get a little creative in order to make it fit. I also called my BIL who worked as a chef during his college days, and he told me to wrap the ham completely in foil, then put it in the pan instead of the other way around. He said it would keep the ham moist that way and then during the last 30 minutes, remove the foil, glaze it and return to the oven. He was right. I've never had ham that was still moist and tender the next day.
I'm still experimenting with cooking times and temperatures and to help with those CRS moments lol, I write down everything I do and the results, even with pre-packaged or convenience foods. This way I can refer back to it the next time I want to make that item. It's not so much my own cookbook as it is a guide to keep me from having that "OMG What do I do now?/How did I do that the last time?" attack that sends me to the computer to scour the internet for a recipe or instructions on something I'm perfectly capable of figuring out for myself lol!
I do miss my broiler though.