Microwaves with Convection Capability

The convection cooking in a microwave offers versatility that combines the quickness of microwaving (on Microwave Mode) and the browning ability of a convection oven (Convection Settings). Convection microwaves are capable of cooking by microwave, convection or a combination of the two.

In a convection microwave oven, a fan in the rear of the microwave blows air across a heater and directs it into the oven. The turntable will turn when convection cooking with turntable models, including with convection roast. Since this heated air is constantly in motion, it creates even more browning and a higher temperature than a regular thermal oven.

Convection temperatures can range from 225 - 450 degrees (check owner's manual for specific model information). The 1-speed fan turns in one direction and runs continuously; it does not cycle on and off with the temperature. The microwave component and the heater of the convection component do cycle. Conventional recipes are easily converted by reducing the temperature 25-50 degrees F.

The same cookware and utensils normally used when conventionally baking can be used when convection cooking in the microwave. For best baking results, use shiny, aluminum cookware. The use of foil, heat-resistant paper and plastic containers/utensils (up to temperatures of 400 degrees F) used in conventional ovens can be used in convection ovens. Before using heat-resistant paper or plastic cookware, always check the manufacturer's recommendation.

For models with Convection Bake and Convection Roast, the difference between the cooking modes is the temperature conversion. Convection Roast does not require the temperature be lowered 25 -50 degrees.

Preheat time to 350 degrees F is approximately 10 to 15 minutes.