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Old 06-01-2014, 07:51 PM   #1
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Sharp microwave convection oven question

We have an original oven in our 2001 Holiday Ramble Scepter and we have had them in previous Motorhomes. This one is an older model than our last one but it does not work nearly as well as the newer one. I do not know what the other one was but it was in a Phoenix Cruiser and worked fantastic. It browned the food whereas the current one will not. Is this typical of a Sharp convection oven? Microwaves are microwaves. Some just nuke faster than others. I don't want to replace one Sharp that doesn't work right with another that doesn't.


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Old 06-01-2014, 08:10 PM   #2
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I didn't use the convection feature much on my sharp but the magnetron did go after a few years of using mine and the microwave compartment got very hot (melted the switch cover) due to relatively poor ventilation. IMHO I would recommend going a different route. I just added a Dometic cheap from Camping World but I haven't used it yet so no reviews. good luck!
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Old 06-01-2014, 08:11 PM   #3
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Thanks for the info.


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Old 06-01-2014, 08:30 PM   #4
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I have/had (two sharps) they both worked flawlessly and browned foods perferctly. I cook bread in mine all the time and get a beautiful browned crust in the convection mode. Since your previous one worked fine you know the quality of the product, sounds like you have a bum unit in this coach.
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Old 06-01-2014, 08:41 PM   #5
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We had a Sharp micro/convection in our 02 Travel Supreme that worked and browned perfect. I would guess your heating element is getting weak. Sharps I still believe were one of the best RV ovens on the market, ours was perfect.
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Old 06-02-2014, 04:59 AM   #6
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Bro box, do you know of any way to test these to see if and what the problem is? It does get hot but I have no idea if it gets up to the temperature requested on the panel.


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Old 06-02-2014, 07:09 AM   #7
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Originally Posted by Alan Wilson View Post
Bro box, do you know of any way to test these to see if and what the problem is? It does get hot but I have no idea if it gets up to the temperature requested on the panel.


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Buy an oven thermometer. They are relatively inexpensive. When checking temp, use the rack and turntable - see reasons below.

A convection oven is really not much more than an electric oven with a fan for forced air circulation. When using the convection feature, use the rack so hot air will also circulate under the pan or casserole dish (or thermometer if checking temp). When checking temp, use the turntable because the air on the inlet side is hottest. When cooking, use the turntable if possible to keep from overcooking the food on the air inlet side. If the pan you are using is too big to rotate in the oven using the turntable, turn it manually a couple of times during cooking.
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Old 06-02-2014, 03:29 PM   #8
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I will give that a try to see what I am getting. The door feels hot but when we fixed pizza in it the crust basically dried out and never turned brown. We have the rack for the pan to get it into the air stream. Maybe the air stream is getting diverted up or down? That gives me an idea.


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