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CVD's avatar
CVD
Explorer
May 10, 2013

Translation Tables for Convection/Microwave Cooking?

Now that I’ve retired, I decided to take time to figure out how to use this oven. It’s a “Sharp Carousel” 850 watt convection/microwave oven. In 7+ years, all we’ve used it for is melting butter. We’ve used the old fashioned oven for everything else (no learning curve there).

The manual and cook book explain all sorts of simple buttons that do complicated things(lots of “Sensor” and “Compu” buttons). They seem fine if you want to cook exactly what the manual describes (e.g. potatoes or popcorn), but not if your cooking plans differ. It’s exasperating that it’s so complicated.

Example: I have a frozen pasta dish from Sam’s Club (Chicken Alfredo). It’s 60 oz (outside the 6 – 17 oz weight range for the frozen dinner Sensor button). For conventional cooking, the package says 425 for 30 – 35 minutes. How do I figure out how to cook it with this convection oven? I.e at what temperature, what mix, what time frame? Is there such a thing as a translation table to figure out what settings are needed for your particular dish?
  • KWinzer's avatar
    KWinzer
    Explorer
    May 10, 2013
    There is a site: http://www.convection-calculator.com/
    If you do a google search for convection oven conversion tables several are listed.

    We haven't used ours much yet either, but I am more afraid of starting the oven than of figuring out the convection oven! We leave on Sunday for our first long trip. Planning for a three week trip is much harder than our usual weekend dog shows, but I am hoping the convection oven makes things easier.
  • CVD's avatar
    CVD
    Explorer
    May 10, 2013
    Thanks, but that table only converts for the convection function (I.e. the fan blowing). It doesn't factor in the microwave effect. My understanding is that the microwave heating, plus the fan blowing the electice heating elemtent, productes a cooking efffect that is yet faster. I've not found a table to figure that one out.
  • SWMO's avatar
    SWMO
    Explorer
    May 10, 2013
    I think it's easy, it's 25%, the hard part however is whether that applies to time or temperature?:D Kidding aside when I used the convection on one of our ovens I had to use a chart I made up and stuck close by.
  • doxiemom11's avatar
    doxiemom11
    Explorer II
    May 11, 2013
    I haven't used any of the combination cooking options, but for just the plain convection oven, you either reduce your temperature by 25 degrees, or reduce the baking time by 5 minutes (keep an eye on it though, things brown faster). I have baked brownies, pizza, cookies, casseroles, roasts, chicken, just about everything using just the convection oven and things turn out good. I'm not going to bother trying to figure the other stuff out.
  • Opie431's avatar
    Opie431
    Explorer
    May 13, 2013
    Go to a good bookstore and you should find cookbooks.
    I do not own a convection oven but have three I bought at garage sales because I know when the microwave stops working I will get one.
  • LakeN's avatar
    LakeN
    Explorer
    May 15, 2013
    For our home convection oven....you keep the temperature same as directions. Cut back the time to about half & check your food. You will probably be slightly longer than half normal time. I made a "cheat sheet" for things I cook regularly such as chicken breasts, pork chops, etc
  • CVD's avatar
    CVD
    Explorer
    May 15, 2013
    For anyone else scratching their head, here’s what I surmised with all this great feedback (and a little additional research):
    1) It looks like there is no such thing as a simple conversion table to use a conventional recipe in a microwave convection (there are for non-microwave convections).
    2) My oven has a “sense” mode for various dishes, but for frozen entrees, it is only accurate for 6 – 17 oz packages.
    3) The cookbook recommends "Low Bake" mode for frozen entrees, but doesn’t tell you how to determine how long to set it (Low Bake means 325 temp, augmented by 10% microwave, you pick the time - no other controls).

    Here’s what I did: The entree was 30 oz, and called for 27 – 29 minutes at 425. I guessed and cooked it for 25 minutes on Low Bake. It came out fine.

    Bottom line – either use dishes that fall within the “automatic” modes, or guess/practice a little.
  • anninsd's avatar
    anninsd
    Explorer
    May 19, 2013
    I have a Sharp convection oven in our motor home and I use it like a regular oven that I have at home.

    1. Preheat. Hit the preheat button and put in the temperature you want. Hit Start and wait for it to preheat. If I remember correctly you can hear it when it is heated.

    2. once heated Hit Convec and put the temperature in again, set the timer, put your food in the oven on the rack and hit start.

    Now if you are say baking cookies or muffins and need to bake a second batch you will have to Hit Convec again, put the temperature in again, set the timer again and then hit start.

    I don't lower the temperature for the convection oven but I do shorten the baking time maybe by 5 minutes for something baking 30 min. according to the recipe.
  • jnharley's avatar
    jnharley
    Explorer
    May 19, 2013
    I have found that some things take longer with my convection oven and some things take less time. I just baked a coconut pie and it took 10 minutes longer. I would get a good oven thermometer and see just now accurate your convection oven is. Mine is 50 degrees cooler than the set temperature. By the way, we are on our 3rd Dometic convection/microwave in less than 18 months, all replaced under warranty. One would not even get close to temperature, one just stopped working during convection preheat, and this one seems to be hanging in there for the moment. If it fails after the warranty expires, we will be getting a different brand. You do not get a new warranty period from Dometic when you get a new convection/microwave. The warranty is based on the original install. After complaining loudly, we were able to get the warranty extended by a year.

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