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Old 12-29-2007, 04:32 AM   #1
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Hi all--

We have a dispute going on in my household.

My wife, a true "Southern Gal", loves cooking corn bread, especially "cracklin' bread". She will only do this in a "bacon grease" coated, cast iron skillet. She sez- "can't do it in the microwave/convection oven. She even called GE and they said you can only use glassware.

I don't agree--. My theory is, if you only use the convection oven, no fast bake or micro wave modes, you can bake okay.

What's the right answer? I know I'll lose in either case -- what's new

cheers,
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Old 12-29-2007, 04:32 AM   #2
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Hi all--

We have a dispute going on in my household.

My wife, a true "Southern Gal", loves cooking corn bread, especially "cracklin' bread". She will only do this in a "bacon grease" coated, cast iron skillet. She sez- "can't do it in the microwave/convection oven. She even called GE and they said you can only use glassware.

I don't agree--. My theory is, if you only use the convection oven, no fast bake or micro wave modes, you can bake okay.

What's the right answer? I know I'll lose in either case -- what's new

cheers,
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Old 12-29-2007, 04:58 AM   #3
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Max, My convection/microwave oven has a metal rack that is used on the convection setting, So the way I see it you are right as long as it is used on convection only.
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Old 12-29-2007, 05:12 AM   #4
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Okay-- one for the boys-so far!!
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Old 12-29-2007, 05:19 AM   #5
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Hi Max,
My DH said I should reply..... We have a GE microwave/convection oven and I have used metal pans with convection only. According to our "operating manual" on the convection only setting you can use anything that can be used in a regular oven. I don't understand why GE told you wife not to use metal--must have been someone's first day on the job? You might want to check the manual.

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Old 12-30-2007, 04:06 AM   #6
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In the convection mode you are not using any high frequency power for cooking, you are using forced air radiant heating. Now remember that the power source for these in RV's is 120 volt with a maximum amperage of 20 amp breaker. THerefore they are a bit slower than a higher wattage home or commercial convection oven may be. The problem with a heavy cast iron pan is that it will take some time to get the pan "hot". In our ovens of lower wattage it may take too long, unless the pan itself is preheated first. Just do not us metal in the microwave mode and no damage can be done as a result.
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Old 12-30-2007, 05:11 AM   #7
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Thanks for your inputs Gals and Guys,

The "skillet" I refer to is one that is formed like 5 small ears of corn. Its not a full "round skillet". We will give it a pre-heat on the stove top and then try it in the convection oven. I also find that our convection oven has to be set at 420 degrees to cook at 350 degrees. I called GE and they said there is no calibration possible as they are allowed a 35 +/- degree tolerence for my unit-- I said mine is well out of that tolerence and they basically said "get a new one" because its over a year old. They want $70 for a house call,plus $70/hr, plus parts. Forget it!! A new GE profile unit will cost $559 (with a $100 allowance for the old unit). Some home oven/ranges can be "re-calibrated" through their built in computers.

Thanks again,
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Old 12-30-2007, 06:53 AM   #8
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A convection oven is nothing more than a regular oven with a fan that circulates the heat. A convection/microwave oven, used in the convection mode only, operates the same way. Thus, any bake ware usable in a regular oven is suitable for a convection oven or a micro/convection oven used in the convection only mode.

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Old 12-30-2007, 08:57 AM   #9
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Just to complicate things a little - the manual for our Sharp Carousel convection microwave says metal cookware can be used in the convection/microwave combination mode as long as the metal is at least 1/4 inch from the sides of the oven. The metal wire rack can also be used in the combination mode.

This is in direct contradiction to past microwaves we have had but I assume Sharp knows what they are talking about.
In any case we have used the rack in combination mode a number of times over the last four years with no problems so far.

Old habits die hard though and I don't think we have ever used the wire rack or metal cookware in the microwave only mode.
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Old 12-30-2007, 09:43 AM   #10
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I agree with Tom N convection oven is just that same as a regular oven, set temp the same as one, they work great. Happy cooking.
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Old 12-30-2007, 06:49 PM   #11
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Although ours is not a GE, I thought I'd add to this confusing (for me) topic. I haven't tried it in the MH yet, but I also like to bake cornbread in cast iron. (from WV)

Ours is a Sharp Carousel Grill 2 Convection. Ours has a round metal turn-table that you use with either mode = convection or microwave. I've felt the need to read the manual each time I've used it to cook or warm something new... just to be sure.

<span class="ev_code_RED">5 more days...</span>
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Old 01-24-2008, 02:35 PM   #12
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Max:
Just got to your threads and could not pass this one. Lou told me, to tell you, to tell Cindy that she has made corn bread in her cast iron skillet in our convection oven. (She thinks) I know that she has made corn bread in the coach. She said that she could get the skillet hot enough to smoke. It is cold and wet outside, and I am to lazy to go out to see what microwave/concection unit we have. We will cove this when the two of you get down here next week.
Dale
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Old 01-24-2008, 03:18 PM   #13
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Just have to put my two cents worth in --- I love to cook cornbread even though I don't use the Southern method anymore. I enjoy convection cooking so much that I now use convection at home too. Since the air circulates around your food, most websites & convection manuals will tell you to drop the temp about 25 degrees & I've found this to be a good idea. Also make sure to leave room around whatever you're baking so that the air can flow as supposed to with convection cooking.
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Old 01-24-2008, 05:14 PM   #14
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Max's Wife "the southern gal"gets my vote how ever she does it,stove-top or otherwise I just love that Southern Cookin'.
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