Sharp Microwave/Convection Question

[GreatWhite]

Our new (to us) HR has a combo microwave/convection oven in it. It is a Sharp and needs some sort of rack to put over the turntable to operate as a convection oven. We didn't find that rack in the RV.

So, our question is.. is this rack REALLY specific to Sharp convection ovens..? We called Sharp and they immediately wanted to sell us one for $40 smackeroos. Wow.. robbery IMO.

So, we called a local appliance place and they said they really couldn't advise us because they didn't know if the rack was made out of a special metal or ??? IOW, they were CTA$$.. can't blame them.

IF IF any of you have real time experience with this please reply.. don't really want seat of the pants replies because I'd hate to blow something.. I'm sure you all understand.

Thanks for considering my question.

[Bill Adams]

The rack is a round alum? wire rack. Since you will be using convection and not microwave you could use an iron brick if you wanted. Literally, anything you could use in your home oven you could use in a convection oven. Now, if you are going to use the "mix" option which is part convection part microwave then you might want to do some tests with the wire rack you choose. Take a look for ANY rack that is used with any convection/microwave and you will get an idea of what you need. I suspect that any of the wire racks you find at Wal-Mart will work if they fit within the turntable footprint (you do want things to turn if you can for the best even cooking.

[RV Wizard]

Bill is correct but a rack is not always necessarily. A backing metal pane can be placed directly on the turntable plate as well. The rack does allow for even baking on the bottom of food and certain recopies may require it. We rarely use a rack in or Sharp Micro/convection oven. If you do not have the owners manual, you should be able to down load it from the Sharp website.

[GreatWhite]

Thanks for the great replies guys.. It sounds to me like we can take any rack that will fit the oven.. enough to get it off the "ground" and allow the circulation of hot air underneath.

[MaverickBBD]

We have had better luck with the proper level of doneness using the rack on convection and combination. In the gas over we use a pizza stone as a heat sink to keep items from burning especially on the bottom but in the micro/convection the better 3 D, 360* penetration circulation seems to work best. So in answer to your question, shop on line or an appliance/cooking location.