I have read through the other thread regarding people's likes/dislikes about convection vs propane ovens. As we only have the convection (and all that lovely storage!), we will need to fall in love with it post haste!

Tips? The other thread mentions to decrease temp by 25 degrees-so if the recipe says 350, use 325? Any other hints?

We use ours just like the temp on the pakg calls for and it works great. We use mix-bake a lot and every thing is peachy. We pre heat too.

ours works the same as our regular oven did. love it!

Same as regular oven. We do use the Fan Bake a lot rather than just the bake setting.

O.K. what kind of utensils do you use in the convection/microwave ovens. I have one but haven't tried it yet and since I never had one in the S&B don't know how to go about it. From the posts above I assume it works just like an oven without all the heat in the room but does it require baking in glass. I got rid of all my glass bakeware because I didn't want to haul them in the RV. Judy

You can't use metal when you are microwaving, but can when you bake or convection. We also use the recommended temps on convection and do not reduce them. You have to see what your particular over is like.

Thanks for the info "Luvglass". I'm anxious to give mine a try. Judy

So one question I have about the combo micro/convection oven. Can you broil things? Not that it's much of an issue with the grill. Just need to melt the cheese on top of the french onion soup...

Oddly enough I was wondering if "blow torch" was going to be the answer...

LOL! Love the blow torch idea! As for browning/melting, our convection/micro does not broil and we've not had success trying to use the propane oven in this manner either. The closest we can get is to set the convection on it's highest setting and use the metal tray. We've lightly 'toasted' english muffins this way and I'm sure that the cheese would melt for french onion soup. Yum...I'm getting hungry just thinking about that!

I have a convection/microwave oven and a propane oven both. I rarely use the propane over because the convection oven is so much easier to use!  I set the tempurare according to the instructions cut the time in half and add 5 minutes.  I then often go outside and don't worry about over or under baking and only one time did I over bake cookies. I use metal cookie sheets and pans, on the special stand that came with the oven, with no problems. 

Love my convection oven!!  Love it!!!

maggie

I hate to admit it, because I've always considered myself a manly man....after all I am The Bear II..... but over the weekend my DW asked me to use a recipe she found online.

I put the ingredients together as specified and poured everything into a ceramic pie pan/bowl.

I cooked it in the convection oven at the specified temperature and time.

It was the best Quiche I've ever tasted.  

-- Edited by The Bear II on Friday 15th of October 2010 03:43:26 PM

ummmmm....Bear?....recipe?

You guys need to watch Food Network more often.......actually, a small propane torch is what you can use to melt and brown cheese, or to crust a Creme Brulee......they sell them in kitchen stores, but..........

I have actually seen Bobby Flay and Michael Simon use the blue propane bottles that you can get at Home Depot in the plumbing department.  I have...and do use them from time to time on big jobs, but the downfall is they have a cutoff if tiped too far....that can be a pain........ 

Good luck with that........maybe a small metal pizza peel could help ya.....