convection microwave

When we bought our fulltiming rig 14 years ago, it only had a convection microwave. I didn't think we would survive.

Here's the scoop. A convection oven is a regular electric oven with a fan. That's it folks. Because the fan circulates the hot air around the food, it may not take as much time to cook as the other. And you just have to become familiar with your oven. With mine, I set the dish for the minimum time. If it says 30-35 minutes, I use 30. That's it. . . comes out perfect every time. Nothing to fear. It is a REGULAR ELECTRIC OVEN WITH A FAN.

It's the oven bakeries have used forever because it bakes cakes more evenly, etc.

The only time I wait a little longer to preheat is if it is 400 degrees plus. Sometimes, I use 375 if I don't want to wait for preheat. . . like if I'm heating up french fries or something like that.

The other thing I learned early on. . . If the oven is hot from baking something and I have something else to zap in the microwave, you can't use paper or plastic because it's too hot. So I bought a couple silicone pans. That way if I have a side dish to heat up after my oven dish is done, I drop the food in the silicone and zap away. Perfect solution!

While I thought initially I had to have an RV oven, I do not miss it. The ones I had used were far less efficient and always burned stuff. Love my convection.

Dale

I have a Panasonic microwave/convection oven and it works great. Cooked a 13.5 pound turkey in it for Thanksgiving. Mine comes up to temp quickly.

I love my micro/convection combo. I use both every day.

Super_Dave wrote:
I’ve had zero luck with the convection side of the microwave. Unless you’ve used convection before, it seems to me that it will take a lot of experimenting to figure it out.

If it's all you have and your fulltime you read all you can about cooking with convection then find some simple recipes. The one thing I don't care for is how long it takes it to get up to temp.

I’ve had zero luck with the convection side of the microwave. Unless you’ve used convection before, it seems to me that it will take a lot of experimenting to figure it out.

Definitely worth it. There are times we want to cook one thing at 350 and another at 425 simultaneously. Regular oven plus micro/convection lets us do that. Cooking in convection only slightly different than regular oven.