microwave/convection oven combo

[Jean_S]

We have a Dometic combo unit. Does anyone else have trouble getting bread or biscuits or rolls to bake properly with their convection oven? It seems to cook these items so fast that the insides and bottoms are still uncooked, while the tops and outsides are golden and done. If I keep baking until the bottoms and insides are done, the tops and outsides sre burned.

[JnJnKatiebug]

pasusan wrote:
Can I ask you folks what you are talking about - cooking on the rack? Does that mean you don't use a pan or sheet? How does that work - doesn't stuff fall through?

Ours is a wire rack with legs about 2 inches long that sits on the turntable. Setting you biscuit pan, cornbread pan, etc. on the rack allows it bake evenly. Without the rack it is like setting your pan on the bottom of your oven, thus will not bake evenly.

[othertonka]

Yes use the metal rack with the little legs, set right on the turntable, in the convection but be sure and take the rack out when using the microwave. Also set the temperature 25 degrees below what the recipe calls for. Also watch the bake time, could be more or less time then the recipe calls for.

[doxiemom11]

Mine has a setting for just Convection - Convection/Microwave combines or just Microwave. I never use the combination setting. Straight convection will bake more like your regular oven.

[pasusan]

^Thanks. It's because it's also a microwave... I get it!

[BB_TX]

pasusan wrote:
Can I ask you folks what you are talking about - cooking on the rack? Does that mean you don't use a pan or sheet? How does that work - doesn't stuff fall through?

The rack is simply a wire rack (or in some cases a thin metal pan) on short legs that sits on the turntable to hold your cooking pan off the bottom. It lets the hot air circulate under the food to cook thoroughly on the bottom as well as the top and sides. It is needed when using convection. But not when microwaving.

[pasusan]

Can I ask you folks what you are talking about - cooking on the rack? Does that mean you don't use a pan or sheet? How does that work - doesn't stuff fall through?

[dahkota]

I was upset when our class A turned up without a real oven. But, after using the whirlpool convection oven it came with, I am extremely happy and will not have a propane oven in any other rv I buy. I always use the rack for baking and everything turns out perfectly. Breads, biscuits, cupcakes, cakes, pizza dough - I bake more now than I did when we had a s&b.

[Sandia_Man]

There is a bit of a learning curve with the micro-convection combo units but with practice most foods come out wonderfully. We love using our Sharp combo unit in our rig but at first results were not as good as we anticipated. After a few tries we figured out how to use it and find it is a great addition to our rig's gally.

[doxiemom11]

Same here - everything has turned out great on the racks. I do turn the temp down 25 degrees.

[JnJnKatiebug]

Ours cooks great as long as we use the wire rack.

[BB_TX]

We have cooked bisquits, rolls, and even cornbread in ours in the RV and the house and they come out fine. Practice with different temps. And as noted above, they do need a wire rack under the food.

[WyoTraveler]

My DW bakes better biscuits and rolls in convection oven than I ever got in conventional oven. They come out perfect. My biscuits used to be burned on the botton and baked on top. Now she wants convection oven in our S&B.

You need to use racks in convection oven otherwise won't cook on bottom.

[Jean_S]

I will try lowering the temps. Thanks.

[Mandalay_Parr]

My book says to lower the oven temp by 25 degrees or so.