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MonacoMama · 02-04-2009, 10:11 PM

OOPS..sorry - but he term is " the Canadian Method"..and I think I use 12 minutes at 425 degrees instead of 10 minutes - but this works great for perfectly cooked fish.

MM

Max Hubrich · 02-08-2009, 05:41 AM

Hi Guys and Gals,

I just posted this in another thread-- Thought it might be appropiate here also--

We have a GE micro/convection wave oven. I put an oven therometer in the unit to check the temperatures. Boy, ours is way off--. When I set it to pre-heat to 350 degrees, the oven therometer read 290 degrees when the buzzer went off. I called GE and they told me there is no re-calabration procedure for this unit as there is in the oven in our stick house. Then they told me they are allowed to be off plus or minus 40 degrees-- I said heck, this one is off 60 degrees. They told me to go buy a new one!! Now I set the pre heat to 410 degrees and when the buzzer goes off we have 350. I ran the same test at home and 350 pre-heat gave us 350!!

This is why, when we first got this rig, things wouldn't get cooked properly.

Go and buy an oven therometer at Wal-Mart- or anyplace, and check yours-- you might be surprised. If you are off, like we were, just add, or maybe subtract, a "fudge" factor. I did a friends Monoco Diplomat and it was off about 30 degrees (to the minus also).

steelheadbluesman · 05-02-2009, 11:47 AM

I'm using my convection oven, a Sharp, most of the time, because I really like the way it browns and "crisps", AND the food retains its moisture, unlike the microwave side, which I use mostly for heating a cup of coffee. Mostly, I use the "bake" and "broil' buttons, and guestimate the type and weight. You have to get a little creative, 'cause the book is pretty worthless unless you're into baked goods and desserts . For example, I broil a lot of fish, so I push "broil" and then use the #1, "hamburgers", setting (since there is no fish choice on the convection side.) I rinse the pieces, coat them lightly with seasoned bread crumbs, and place them on the rack (either one, they both work.) I underestimate the weight which reduces cooking time, figuring fish cooks more quickly than burger, and I check it with a toothpick a couple times. More specifically, if I cook two pieces of fish, say 12 ounces or so, I'll tell the oven to cook two burger patties to medium-rare, or one pattie well-done.Most of the time, when I look at the fish or chicken or whatever, if it is just starting to brown, it is time to start checking it out, 'cause it's getting close. The fish comes out perfectly done and stays very moist even though slightly crusty on the outside. I'm sure others have better methods, but this is my humble path thus far....

JC2 · 05-03-2009, 05:41 PM

For those members going to this years IRV2 Rally in Dundee, Oh, I would think a seminar of sorts on Micro/Convection oven cooking would be nice.

stearn · 05-06-2009, 07:16 PM

We didn't get the instruction book, but downloaded from Sharp website. Do a search for Sharp convection oven, then find your model. Using it was a bit tricky at first. Now we really like it!

geaugeausmom · 05-11-2009, 11:58 AM

My Spacemaker Micro/Conv oven is the only one I use--I am scared silly of trying to light the gas oven. Once in a blue moon I am able to bake something perfectly in the conv. The 'book' says to use shiny pans. OK. Did that. Still have overbaked edges and and underbaked centers. Have increased temps, decreased times and vice versa(sp?).

Finally bought an oven thermometer and put it in. When I checked it at 350*, it read 40*--that's right--forty degrees. I had bought a refrigerator thermometer.

BTW, hi, from a newbie.