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Old 03-25-2020, 08:27 PM   #15
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For convection baking I was taught to reduce oven temperature 75 degrees below conventional oven baking recommended temperature but never below 300 degrees. Baking time then remains the same as the original recipe calls out. This rule has worked very well for me for many years.
With all due respect the usual recommendation is to lower oven temp by 25 degrees. https://www.thekitchn.com/5-importan...omments-226272
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Old 03-26-2020, 08:17 AM   #16
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With all due respect the usual recommendation is to lower oven temp by 25 degrees. https://www.thekitchn.com/5-importan...omments-226272
Well, that's what I get for posting at bedtime. Yes, 25 degrees (Fahrenheit).
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Old 03-26-2020, 10:23 PM   #17
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No, convection cooking simply requires sufficient space for the heated air to move around. There are no measurements that matter.

Convection cooking has been around for many years and isn't limited to these little ovens we have in RVs. We had convection ovens in the past several homes we've had.

The only real difference is that rather than having an exposed heat source in the oven (an electric heating element or gas flame) the heat is delivered to the food through "convection" which simply means "moving air." There's no magic--the moving air heats the food more effectively so it cooks a bit faster and/or you can lower the temperature.
It's amazing the amount of confusion the noun convection causes. Convection heating in an RV microwave oven is simply a 1500W electric element and a fan inside the microwave oven; the microwave bulb is turned off.
Our 240V oven at home has a convection switch that simply turns on a fan when that feature is needed.


Sky-boss, when you select convection on your RV microwave/convection oven, always use a metal rack to support the baking dish/pan. Different height racks are used for different foods. The general rule is, reduce temp or cooking time by 25° or 25 minutes, however we found reducing minutes does not work well.
If your oven has the option to use both features at the same time (conv + microwave) never use anything metal in the oven.
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Old 03-26-2020, 11:24 PM   #18
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Sky Boss....
To answer a couple of your questions directly..... our unit is a GE micro/convection of standard residential size. It is either/or, will not do combined energy sources.
Q2... the turntable is usually used in micro mode. Could use it in convection I suppose, but there’s no point. The advantage of convection is the air circulation, so you want the item on a rack, so the air can flow all around. If you’re doing something in microwave in a square dish of some sort, then yes, the diagonal measure of your dish would have to be small enough so the corners don’t hit the walls of the oven as the table turns.
Q3.... yes, you need the air to circulate in the oven in convec mode, but a fairly small space will still work. I bake cookies fairly often, using some half-sheet pans I’ve had for years. They fit on the oven rack with about 3/4” space around each side. The cookies come out just fine.
I find my oven does very well using the same time/temp as called for in a regular oven. That said, my m/c oven is original to the coach, so it is 18 years old and I wouldn’t vouch for its calibration!

Good Luck!
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Old 03-27-2020, 07:06 AM   #19
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I highly recommend the GE Profile/Cafe microwave convection oven series. They are a standard 30" size and have two strong removable metal racks that attach to hooks in the oven walls. My wife uses both racks at the same time when baking cookies.
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