Problem with micro/comnvection oven

[BigSkyBob]

My bride is totally fed up with trying to use the Sharp Microwave/Convection oven in our coach. I've read in the past about folks who have replaced these with a different model and I was curious what was used and how it's performing.

[namwob]

I know the frustration... I had a difficult time adjusting to the functions and cooking times of the combination oven. However once I got it right I'm impressed. I found a lot of information at ehow.com... search on convection microwave... But if she is set on replacement then I would think it is just a matter of size and mounting requirements so you should be able to pick up a fit for purpose at Lowes or Home Depot.

[Theberrys]

We replaced our Mocrowave Convection with the GE Profiler Model 1790 and have been very happy with it.
The hinge was a little differant so I had to install a plywood filler between the wall and the mounting plate. The old oven's door was flush with the side of the cabinet when opened and the new oven's door stood proud when open. Here are some pictures of the install.
Microwave Upgrade - Windows Live

Dick

[Max Hubrich]

BigSkyBob,

Before you throw it out, check out the heat settings.

I have a GE combo and it wasn't worth a darn until I bought an oven therometer and checked out my temps. I found mine cooking low by 60 degrees!! I called GE and they said there is no way to recalibrate this model. I would have to buy a new one. I then went into the stick house and ran the same test on our GE oven in the house. It was right on the set temperature when the warm up buzzer went off.

Solution to my problem is to crank the temperature up 60 degrees over the desired baking temp. It all works fine now .

[RV Wizard]

What model do you have now?

[paz]

BigSkyBob,

We have been full-timing with our Sharp microwave/convection oven for over 3 years, and it works well for us. The convection oven takes a little practice, and I suggest giving it another chance before giving up entirely. Unless you're going to change to a standard microwave and a separate LP oven (not always an easy conversion), you're likely to end up right back where you are - just with a different brand of microwave/convection oven with a new set of controls to try to learn.

I assume the microwave is not the problem - just the convection part. The microwave operates much like any microwave - select a power setting (10 to 100%) and set the time. If it's the convection part that's the main problem, I would first do as Max suggests and get an oven thermometer. If the temperatures are off, adjust your settings accordingly.

Next, don't be intimidated by all the buttons and cooking options. Think of the convection oven as an electric oven with forced air circulation. The forced air circulation speeds the cooking a bit, so start with a time setting about 20% shorter than the cooking directions or recipe say. If the food isn't done after the initial time, add a little more cooking time and keep checking. After a while, you will get a feel for how your oven operates and you'll be able to hit the time fairly close on the first try.

We rarely use the combo settings. These allow you to use the microwave in combination with the convection oven and speed the cooking times even more. You can experiment with the combo settings after you get a better feel for straight convection cooking if you want.

[steelheadbluesman]

I have the same oven and I really like it, but I'm a guy and I cook simple food. What I like is that it will brown burgers, chicken breasts and even a fish fillet rolled in crumbs. And they don't ever get dried out. Like I say, I do simple food, but I think it is better than a straight microwave. I'd try some of the advice you're getting before replacement. Just my 2 cents....