I do know that Sherri got a book with her's and she purchased the cookware that it suggested. She and I both read the directions and are becoming quite good with it. I am sure there are those out there that will have all kinds of information for you but I would start off reading the owners manuel and go from there.

These ovens are combination units, one way being a microwave and the other being a convection electric. When using microwave you cannot put any metal in it, but when using it as a regular oven you can use any oven proof ware. All brands are different and some will cook slightly faster on convection, but our Sharp seems to be fine with recommended temps and times. They are great and we almost use it exclusively. The gas oven below the stove has become a giant bread box.

I rented a condo on the beach for a week last year that had a convection oven/microwave. I had heard of them but really never paid attention to what it was. Anyways, we ended up loving it! I almost can't wait for my microwave at home to go bad in order to replace it with one of those. It really cooks meat, poultry and fish with the moisture you would expect from an oven. Can't speak about baked goods like cakes, etc since we did not use it for that.

Hi Terry....we love our convection oven, and for a quick rule of thumb, you can expect to reduce your baking temperature by about 25 degrees and the baking time by about 10 %.....of course this will vary some....but it is a good starting point. (Example: Chocolate Chip Cookies: bake at 325 for about 9 minutes if you normally bake at 350 for 10 minutes) And the other really important thing is PREHEAT!! You have to preheat the oven before you do any baking....I usually preheat about 10 minutes and that is sufficient, but some folks state they do 15 minutes or more. I do not use the PREHEAT selection...I simply select CONVECT, then the temperature and if I want to bake for 45 minutes, then I enter 55 minutes on the keypad for time, and put the food into the oven after 10 minutes have passed. You can also use the PREHEAT function, but that most often will take 15 to 20 minutes to buzz and prompt you to put the food in. Things cook faster with convection as the air circulates all around it.....you will want to always bake on a pan on the the raised rack.....go to a restaurant supply (or flea market) and buy one (or two) of the perfectly round 12" aluminum pizza pans....use these for baking...I cover them with foil to make clean up easier. They are perfect for these ovens. Silicone baking pans are also wonderful with convection and in RV's in general. I never use a 9 X 13 pan, because it always seems to get too brown on the left side, where the air flow comes in.....some people do use them, but you will need to rotate that pan to keep that side from cooking faster than the opposite side. Since you have an Advantium, you will also have that selection which is an even faster, "Flash" type cooking....use some of the settings that are pre-programmed there to experiment with the Advantium cooking. I still prefer the Convection baking. Good luck with your cooking!!! If you are coming to Escapade, there is always a good cooking class for convection there!!! You will learn alot, if you attend it! Hugs and hope to see you on the road soon!

We have the convection/microwave from GE and use it daily - for everything.  Our gas oven is also a big bread box/storage unit.  As suggested above, you'll need to just try it out and learn how your unit works.  This is our second oven and it works a lot different than the old one although they were supposedly the same, just a newer version of the same model.  Ours doesn't heat as high as the sensor says it is, so we have had to learn how to adjust the temperature setting and timing (GE, after replacing "mother board" and other parts said ovens will vary - give or take 10%.)  We do meats, cookies, pies, casseroles, etc., using all sorts of pans.  Good luck!

Mary

Good question, we have one at home that we dont know how to use, and in a couple of weeks we will have one in our Rig that we dont know how to use, G

Hi guys... we have an Advantium Microwave-Convection-Speedcook Oven that came with our new-to-us motorhome.  The manual was missing, so I googled the name of the oven -- in our case -- GE Advantium 120 Oven -- and found a link where I could download a PDF file of the Owners Manual.  I'll attach the Owners Manual I found to a private email to you so you can review the operation while you are (excitedly!!) awaiting your new Mobile Suites.

I'm still learning how to use it, but I agree that I like the convection better than the speed cook (with light) function for baking.  Maybe I'm still out of my comfort zone too!

Our rig came with a microwave/convection oven. It has virtually eliminated the need for the propane oven so that become a storage place for pots and pans. We found it so useful that when I replaced my home stove, I bought one with a convection feature also.

We've pretty much gone to all pyrex type containers. It was easier than having two sets; one for convection and one microwave.

The only thing that I've never been able to accomplish when cooking with convection is to get a pizza to be crusty.

Start out with some simple baking and then work up as you get use to it's capabilities.  You are going to enjoy it.

I use micro/convection all the time. Since the propane oven was only used for storage I removed it and now just have a cooktop with lots of storage beneath it.
Brenda

We also use our convection/microwave for baking successfully. We just had tuna noodle casserole that was baked in the oven. The only thing missing is there is no broiler in the convection/microwave so we can't broil. We have one dessert recipe we like that needs 10 minutes of broiling to caramelize the top that we miss. But my waistline is happier without that recipe.