convection oven/microwave 101

Thanks to all

DW of GGeorge

There are typically three modes of operation, microwave only, convection only, combo microwave/convection. Sounds like you were in the combo mode.

We resisted a convection MW. Our MH has one and no oven. Best biscuits, rolls and everthing else. Now DW wants to throw away our S&B Viking gas range and only have a convection MW. Just takes a little time to adjust.

Well that's strange and maybe it is that you switched cooking methods while baking as bear II suggested. Another possibility is you didn't adjust the temperature for convection cooking. Here's a link I've found useful for ages:

Convection Calculator

You should be able to bake completely using the convection mode and just as reassurance commercial bakeries were the first boosters of this method since it makes for fantastic bread texture. Barely a modern bakery out there that doesn't have a convection oven or 12, LOL.

HTH!

the bear II wrote:
I don't know if it is possible but it sounds like you may have used a microwave and Convection setting at the same time. Microwave cooks from the inside and convection cooks from the outside. That is the only way I can think of for the biscuits to be black on the inside.

If possible use just the convection setting for biscuits. I just go by the time and temp on the tube and the biscuits come out great.

that sounds right.
I use the convection microwave to bake more than microwave. I use the manual bake setting, set the temp for whatever I need, the time for about the same as a regular oven since I don't preheat, and everything comes out the exact same as if a regular oven.
I have used the roast function a couple of times for pork roasts - it cooks a little faster since it also uses microwave.
We also have a rice function but I have to watch that - it will completely overcook the rice if left to its own 'sensing' devices.
The dinner plate option is also good for reheating left overs. While it uses microwave, it does it in bursts so the food isn't hot outside and cold inside.
Good luck! Once you get the hang of it you'll prefer it to the standard rv oven.

I don't know if it is possible but it sounds like you may have used a microwave and Convection setting at the same time. Microwave cooks from the inside and convection cooks from the outside. That is the only way I can think of for the biscuits to be black on the inside.

If possible use just the convection setting for biscuits. I just go by the time and temp on the tube and the biscuits come out great.

Got google? youtube?