The combination microwave and convection oven does more than just create additional storage space in the RV kitchen. Learning to properly operate this state of the art tool will enable casual chefs to create meals so delicious that the finest restaurant cuisine will pale in comparison. Convection cooking heats food equally throughout. Microwave operation works by heating liquid in the foods. This combination convection/microwave oven can be used to cook using microwave, convection, or a combination of both. Microwave is the default setting of the combination oven. Microwave ovens agitate water molecules in food, causing them to vibrate and produce heat. The microwaves themselves enter through openings in the top of the cooking cavity, where a stirrer scatters them evenly throughout the oven. These microwaves are unable to enter a metal container, but easily pass through non-metal dishes. The microwave process cooks quickly. Therefore, caution must be used to prevent overcooking. Always closely follow suggested cooking times on microwave recipes, and closely monitor foods while cooking. Liquids heated in the microwave oven may be scalding hot without bubbling. When something is added to that hot liquid, such as a spoon or tea bag, it creates the potential to erupt like a volcano and burn skin. For safety’s sake, never heat liquids in the microwave longer than one and a half minutes at a time. Dishes used in microwave cooking can become extremely hot without breaking the container. Always use a hot pad to remove dishes from the microwave oven. "Convection
cooking heats food equally throughout. Microwave operation works
by heating liquid in the foods. This combination convection/microwave
oven can be used to cook using microwave, convection, or a combination
of both."
Metal exposed to the electromagnet waves of the microwave oven can produce arcing. During straight microwave cooking avoid the use of metal pans, twist ties, meat thermometers, poultry pins or gold-rimmed dishes. Even if the microwave oven does not spark while using metal-based apparatus, long-term effects will damage the system. Small amounts of aluminum foil can be used in the microwave as long as the foil is not touching the sides of the oven, or sticking up to form small antennas. Steam evolves from liquids in foods as they undergo microwave heating. During microwave cooking, always pierce foods with outer skins to allow escape for the steam. Make an outlet for steam while cooking covered foods and liquids. Items in plastic bags will require air holes for escaping steam. Never microwave containers that cannot be vented. Convection ovens have been used for years in professional kitchens and now, thanks to modern technology, we can enjoy them in our recreational vehicles. Convection ovens are similar to standard ovens in that they are ideal for cooking, warming, roasting and baking. The difference from a conventional oven is that the convection method utilizes a fan to force heated air over and around the food racks. Through this method the convection oven can do the same job using less time and space, cooking faster at lower temperatures. Even foods situated with minimal space between pans will cook evenly in a convection oven. A rack should always be used in convection cooking to elevate foods and allow for better bottom cooking. Unlike high-speed microwave cooking, the level induction of forced air in convection cooking will not cause food shrinkage during baking. Convection ovens will bake and roast anything from meat dishes to delicate pies and pastries. Long time users of standard ovens know that a period of trial and error is necessary to learn the proper time and temperature conversions of a particular oven. The general rule when converting a standard recipe to convection cooking is to reduce the oven temperature by 25 to 50 degrees and use the minimum suggested cooking time. A variation of this rule applies to foods requiring baking times of less than 13 minutes, in which case the temperature may need to remain near to the standard recipe suggestion. If the power to the RV is weak, it may take longer to preheat the oven and require a longer cooking time. Closely monitor foods while cooking. Ovens vary in style and instruction. Keep the operator’s manual nearby as you learn the various touch pad operations for assorted features. Some of the following information may not be applicable to all model types, but is found in the majority of Sharp products. Most recipes call for a preheated oven. Since the RV oven is operating on lower voltages than a standard household oven, it may take longer to preheat. To monitor the interior temperature of the oven while it is preheating, press the CONVEC button one time. This displays the current oven temperature without interrupting the preheat process currently taking place. Preheating the oven will result in more precise cooking times. If you choose to bypass the preheat mode, cooking time will increase. "Convection
ovens have been used for years in professional kitchens and now,
thanks to modern technology, we can enjoy them in our recreation
vehicles."
SENSOR COOK is like having a computerized cooking instructor inside of the oven. The interior of the oven must be cooled prior to operating the Sensor Cook feature. When using Sensor Cook enter only the description of the food to be prepared, not the quantity. The oven will then begin to cook the food until steam is sensed. Upon sensing steam, the computer will calculate remaining time left to cook. Since it is important that steam be allowed to escape, foods should not be tightly covered. Avoid opening the door of the oven until the control panel has registered the remaining time to cook. SENSOR REHEAT can be used to reheat cooked foods without overcooking them. MINUTE PLUS runs the oven in one-minute cycles in both convection and microwave. SLOW COOK converts time to hours instead of minutes and can be used in place of a crock-pot. Combination cooking, the process of using both convection and microwave, is available to reduce cooking times. By how much depends on the type of food being cooked, but generally between 25 to 50 percent. LOW MIX/BAKE and HIGH MIX/ROAST are the combination cooking features. Commonly, Low Mix is 10% microwave and 90% convection; High Mix offers 30% microwave and 70% convection. When cooking less than 15 minutes, it is recommended to use convection only. Cooking times longer than 15 minutes are appropriate for combination cooking. "Set
aside your doubts about using the microwave/convection oven, and
discard your reservations at restaurants. Cooking is one part
knowledge and three parts experimentation. Get out some recipes
and start enjoying delicious meals without leaving the comfort
of your coach."
COMPU means computerized settings. When the item and weight of a particular food are entered on the keypad, a computer within the system will calculate time and temperature for cooking. Enter the weight in increments of fives (.05, 1.0, 1.5, etc.). Compu Roast may only be available to calculate items listed in the system. Frequently wipe the underside of the oven to remove grease. Clean the exhaust fan filter with mild soap and water. Food particles stuck to the interior of the oven will attract microwaves and burn into the surface. Use steam to loosen food particles prior to cleaning the interior oven. Microwave a cup of water for one minute and then wipe the walls of the oven, or microwave a damp dishcloth for one minute and use that cloth to wipe down the walls. For stubborn stains inside of the oven use a non-abrasive cleanser on a soft sponge. Do not use household sprays or conventional oven cleaners, both of which will force chemicals into the oven walls. Exterior cleaning should be performed with a damp cloth for wiping away smudges, followed by drying with a soft cloth. Open the oven door before wiping the outer panel to avoid activating the touch pad. New to the RV market is the Advantium 120 Speed Cook Oven, manufactured by General Electric. While similar in many ways to the Sharp microwave/convection model, the Advantium differs by utilizing halogen lights in place of the heat-blowing fan. These halogen lights in the Advantium oven will last about ten years and are consumer replaceable. This new style oven decreases cooking time by eliminating the need to preheat the oven. If your coach is equipped with the Advantium, you will find it beneficial to thoroughly read and understand the manufacturer’s manual to get a complete understanding of this current breakthrough in cooking. Set aside your doubts about using the microwave/convection oven, and discard your reservations at restaurants. Cooking is one part knowledge and three parts experimentation. Get out some recipes and start enjoying delicious meals without leaving the comfort of your coach. |
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