Asking the cooks! I need new microwave.....

Thank you, all good to know. ..

Not a convection. But last year my microwave went. I did purchase a replacement over the range LG and love it. Bought LMV1831BSS from ABT.

Not a convection. But last year my microwave went. I did purchase a replacement over the range LG and love it. Bought LMV1831BSS from ABT.

A convection oven is a regular electric oven with a fan to circulate air. . .. period. That's it. There is no learning curve. I tried all the "adjustments" when I got mine, and didn't need any. I set the temp for what the recipe calls for. If it says to bake for 25-30 minutes, I do 25. Perfect every time.I have 3 convection/micros. . . all different brands. One I will bake usually for 5 minutes under the minimum time. . . the rest I don't. Every oven is a bit different, just like your home models are. Super easy and I would always go for the convection/micro rather than an RV oven.

Dale

jdc1 wrote:
The trick to a convection oven is using it. If you don't use it, you'll never learn the conversions. Everything cooks better in a convection oven, simply because the oven cooks more evenly. Induction cooktops are great too. Boiling water in under a minute sold me.

Ditto: I suspect most people don't take the time to get to know how a convection/microwave works. Even the shape of the dishes can make a difference. Lazy Daze in Tampa has an amazing chef that gives lessons. He takes one off the shelf and plug it in to demonstrate some amazing things, Dual cooking is really helpful but as mentioned, you need to know the basics.

Just using it as a conventional oven for baking potatoes for example is simple and just like any other oven.

Cooking a cake can lead to some burned corners etc if not done with the proper pans.

I never use a microwave even at home.

Super_Dave wrote:
I haven’t had good luck baking with ours either but we are at 6,000’ elevation so didn’t know if the poor results were oven related or elevation related. Personally, I have more faith in the actual RV oven.

jdc1 wrote:
The trick to a convection oven is using it. If you don't use it, you'll never learn the conversions. Everything cooks better in a convection oven, simply because the oven cooks more evenly. Induction cooktops are great too. Boiling water in under a minute sold me.

Have convection ovens at the S&B that work just fine. Think is just an issue with this model. Have the Ninja Oven in the MH since it does not have a conventional oven. That serves out baking needs, and a frozen pizza will fit in it. SIL has Advantix (sp?) convection oven in her S&B and loves it. Have used it there with no issues. When we decide to replace ours, that is what we will put in.

The trick to a convection oven is using it. If you don't use it, you'll never learn the conversions. Everything cooks better in a convection oven, simply because the oven cooks more evenly. Induction cooktops are great too. Boiling water in under a minute sold me.

STBRetired wrote:
Not a real fan of the convection function on our GE Profile microwave. Works good for low and slow like roasts but not so good on things like cakes and muffins.

I haven’t had good luck baking with ours either but we are at 6,000’ elevation so didn’t know if the poor results were oven related or elevation related. Personally, I have more faith in the actual RV oven.

Not a real fan of the convection function on our GE Profile microwave. Works good for low and slow like roasts but not so good on things like cakes and muffins.