[Sca-cooks] Convection/Microwave ovens

[Diana Skaggs]

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Get the convection/microwave.  I had one for years and I miss it.  The forced air of the convection oven browns bread much more evenly and cuts baking time on almost everything. The only thing I didn't like about it, was it made roasted poultry skin inedible, but we're not supposed to eat it anyway. .Most micowave cooking gear will take the convection heat.  If I accidently hit the wrong button (and I did from time to time -LOL) I knew it in a heartbeat and stopped it immediately. The control buttons on mine were clearly separated and marked. Liadan

"Harris Mark.S-rsve60" <Mark.s.Harris at motorola.com> wrote:However, I've also noted there are a number of combination Convection/Microwave ovens. These though are much more expensive and are in the $300 - $400 range. Does anyone have one of these? Does the convection part really add that much advantage to the microwave? What are the advantages of having this combination over using the regular gas oven and the seperate microwave oven? I've never used a convection oven before.