|My Convection Microwave|
We all know that microwaves cook fast, but anyone who has ever tried to make a hamburger in one knows that it's not so great. It will cook, but it doesn't have that great broiled taste and caramelized crispy exterior.
Enter the convection side of the equation. While the microwaves cook the food fast, the heating element and circulation fan browns the outside of the food and creates the taste. You get the best of both worlds. Fast, energy efficient cooking AND great flavor. There are some issues. Baking is usually done in a much more humid environment, so the circulating air tends to dry out the moisture in the recipe.
Remember, most combination convection microwaves, can be used WITHOUT the microwaves and just as a CONVECTION oven. Some can be used like a regular oven as well (without the fan running.) You can set a temperature and the oven will maintain it.
Not every recipe will work "out of the box" though. I've found that by adding some extra water/liquid or changing the cooking times (usually less time!) will allow you to cook almost anything with both microwaves and convection heating. Figure it cooks 25% faster than a conventional oven. Don't be afraid to experiment. You can always eat the mistakes and no one will ever know!
Be Seeing You...Down The Road,
Rich "The Wanderman"