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Old 11-04-2014, 06:42 PM   #1
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Microwave/convection baking?

Hey out there, I have a question. Have any of you tried any baking like roast or chickens in your convection oven? That will be the only oven, beside my husband's smoker, that I will be baking in when we start fulltime RVing. Just need what your experiences were.
Thanks,
Kay
Will have a Ventana 4037 next year.
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Old 11-04-2014, 07:06 PM   #2
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We cook everything in the convection that we do in our oven at home. Keep the temp exactly the same. Roasts, Chicken, Cakes, Pies you name it. The cooking temp is less
in our convection by 10-20%. Once you use the conv., you will get very comfortable
in trying everything. We use a digital thermometer for exact ending (finish)
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Old 11-04-2014, 07:12 PM   #3
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Great advice.
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Old 11-04-2014, 07:41 PM   #4
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We, too, bake everything in the convection. Be sure to use the rack for baking. Cookies are yummy, too.
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Old 11-04-2014, 07:47 PM   #5
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This is the sort of post that would have elicited a lot more responses had the OP made it in a general forum rather than in a brand-specific one. Do people really think that only owners of their brand of RV have experience with common issues such as this?

I don't say this to criticize the OP but rather to point out that people repeatedly do this and I am continually puzzled by it. Fortunately, some of us don't pay much attention to where posts are made, but I know that many others do.
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Old 11-04-2014, 07:57 PM   #6
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Because of the success I've had cooking meat in the motor home convection oven, were now doing more convection cooking at home.

Our motor home has a Sharp microwave/convection with the two round metal racks for convection cooking. I've been experimenting and have found a great way to cook meat. We bought several of those black mats that you put on your BBQ to cook. You see them at all of the RV shows and Bed Bath and Beyond sells them. I took one and cut it into a circle, just a little larger than the metal baking racks that come with the microwave. I cook my meat on the black mat atop the rack. The mat keeps the oven clean and the meat soaks in it's own juice while cooking. We find steak, pork chops and chicken come out really moist.

The last two nights, we cooked both our meals in our house convection using the mat. The meat was unbelievably tender and juicy. This evening I even sprayed the mat with Pam and it just took a rinse off to clean it.
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Old 11-04-2014, 08:06 PM   #7
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It depends on the convection oven you have. We had very little luck with our Frigidaire but love the GE we have now and have used previously in our 5th wheel.
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Old 11-04-2014, 08:09 PM   #8
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My wife likes the compu-bake setting on our Sharp 1874/5. She does everything in the Sharp when though we have a propane oven.
Go for it.
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