Re: Micro/convection oven????

I haven't used the combo micro/convection in many years. I use to demo micro (and the micro/convection) and I loved the latter - tho I did not really have a chance to use it as much as I wanted. And I'm not sure how much it's changed over the years.

Convection ovens are great for baking - breads, cakes -- and wonderful for roasts, etc. There is sort of a 'fan' type thing in the back of many - and that keeps the heat moving. Remember how in some regular ovens you turn your cake pan front to back halfway thru? Don't have to with these. They also cut the baking time -- but you'd have to look at instructions re that.

They do brown - beautifully. They do heat up inside. So if you do, say, your chicken or fish sticks on convection - and then 10 minutes later put in a mug to heat for tea -- the mug will get VERY hot! Just like areal oven!

In many you can do 'combo' cooking - and that cuts your time down by about 1/3 to 1/2 if memory serves. It works sort of a like cutting a pie --- you set it for 'something' (its been awhile - and it will cook, say, your roast first on convection for so many minutes, then on micro (which m akes it cook faster but not brown), then go back to convec, etc. I think you can do this with baked goods also. They do heat the kitchen (but then so does a toaster oven).

I really don't know what the pros/cons are these days - but it should be worth looking into.

Several friends have had convection ovens in their main range and they've liked them. Not combos - just convection.

Check it out - and good luck.