Convection Perfection!

When I purchased my used RV I was concerned because it did not have a traditional oven. It did however have a Microwave Convection Oven. After using the microwave for several trips I decided it was time to learn how to use the convection oven. Now I really love my convection oven! If you haven’t learned to love your convection oven yet, it’s time you give it a try! Here’s the great things about an RV microwave/convection oven:

  • It is a microwave and a convection oven all in one

  • The cooking process provides very even cooking, no hot spots, and food stays really moist on the inside and crisp on the outside

  • Typically it cooks faster. Be sure to adjust your recipe for either a shorter cooking time or a lower temperature if you are using a standard oven recipe.

  • You can use regular bake ware when using the convection oven. It is best to use shallow dishes that allow the air to circulate.

I cook a lot of roasted vegetables, chicken, and fish which all cook beautifully in a convection oven.

A few tips:

  • You need to reduce the time or the temperature or both when converting a regular oven recipe. Usually time by 25% or temperature by 50 degrees (except if cooking time is 13 minutes or less you can use regular temperature and start checking doneness a few minutes early)

  • Get a convection recipe book or look up recipes online and get started

  • Disposable aluminum pans work great in the convection oven, especially the ones with lower side walls

Baked Potatoe Heaven - microwave two potato or more for 3-4 minutes. Butter the outside of the potatoes and place on aluminum foil, sprinkle with salt or other seasonings as desired and place the foil and potatoes on the turntable. Set convection oven to 325 degree3s and bake for 15 minutes. Delicious!

*always check manufacturers manual and recipe book for your particular oven *remember - do not use aluminum foil or metal pans when microwaving

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