New Microwave/Convection

somebody posted a conversion chart from oven to C.oven. perhaps they will jump in here.
bumpy

It is usually less time and also make sure you use low sided cooking sheets and try and keep meal in center from sides and above and below. Use the center rack or buy a small round one. They cook very nice but they can have hot spots so learn where they are in the oven.

A convection oven has a fan inside that distributes the heat evenly, I love mine. I usually bake or roast at the same temperature as I do in a regular oven. Sometimes I might turn the temp. down 25 degrees if I'm not in a hurry, LOL.

KID2TEXAS wrote:
It is usually less time and also make sure you use low sided cooking sheets and try and keep meal in center from sides and above and below. Use the center rack or buy a small round one. They cook very nice but they can have hot spots so learn where they are in the oven.

The post above stats that convection ovens have hot spots. That has not been my experience. In fact, one of the features I appreciate most is; no hot spots. I use all types of baking sheets based on what is required for the dish I am cooking. Placement in the oven is based on having enough space around the dish for proper air flow.

All ovens are different. Cooking times are different from oven to oven. You will have to keep your eye on yours until you get an idea on what this oven does. Convection ovens usually require less cooking time.

Look up Brand, Model # online to find a manual.

Our GE Profile Micro/Convection has hot spots. But I do use it like a normal oven without much of an adjustment on temps. I use silicone, metal and glass pans depending on what I'm baking.

I would get a thermometer to check the set temp when using the convection part. We have had 3 (major RV brand) in just over 3 years all under warranty. One was 125 degrees below set temp, one just stopped working while preheating, and the last one was 100 degrees below set temp and the door seal is broken. This was a big problem for us since we do not have a traditional oven. Contrary to most convection cooking directions, I had to turn up the temp 25% and cook 25% longer. We are replacing it with a GE Cafe microwave/convection in hopes that it performs better. Generally, you cook 25% less time and at 25% lower temp. You will have to experiment to see how it cooks and you will have a better idea when you know the actual temp with the set temp and you can adjust your temp/cooking time based on that.

Get a convection oven cookbook. I have two that I bought at garage sales knowing that I will be getting one when this microwave goes so they do make them. New price on each of them is not bad.

Thanks for the hints. Dumb question when using it as a convection I can use and type pan. When using it as a microwave do I need to only use glass or microwave dishes? Can't wait to go camping and try it out. Thanks Deb

You can use any type pan for convection and only microwave safe dishes for that. If you decide to combo cook (microwave and convection cooking at the same time), you may have to use a microwave safe dish. Most microwave/convection ovens allow for combo cooking but I have never tried it. You can probably find a product owner's manual on line. It probably will not have recipes but will give you info on how you oven work. You will love it once you figure it out.

I turn temp down about 25 degrees for a longer roast time. short baking left it the same and just watched. Seemed to work. Course, reading a cookbook or manual might yield different information. I loved mine but now gone with the old RV sadly..............I will replace micro only some day.