Asking the cooks! I need new microwave.....
Had our Rv for 11 yrs and the micro finally gave out. We bought it used and the 'convection' never worked for me. Now looking at new ones, am wondering if it's worth having a convection/air crisper...
Forum Discussion
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.
