Got one of those 'combi' MWs - i.e. microwave/grill/convection oven,
think I've only ever used it for defrosting/re-heating...

Was gonna cook outdoors - but it rained (again). I was busy cleaning my
electric stove/oven and I had a (small) whole chicken that I had
planned on cooking...

Anyway, my MW has an 'auto roast' function for doing whole chickens,
hunks of beef or pork, so I thought 'What the heck?'. Put my usual rub
on the bird, slapped it in the MW, chose 'auto roast/chicken', punched
in the weight of the bird on the panel, hit the start button and voila!
the MW 'did it's own thing' i.e. chose it's own combi settings and
proceeded to cook the chicken. Approx 40 minutes later I had a very
edible bird. The skin was crispy, and the meat was tender and moist.
Not too shabby, IMHO. To think I've had the MW for over 6 years and
never tried this before <lol>.
--
Cheers
Chatty Cathy

ChattyCathy > wrote:
> Got one of those 'combi' MWs - i.e. microwave/grill/convection oven,
> think I've only ever used it for defrosting/re-heating...
>
> Was gonna cook outdoors - but it rained (again). I was busy cleaning my
> electric stove/oven and I had a (small) whole chicken that I had
> planned on cooking...
>
> Anyway, my MW has an 'auto roast' function for doing whole chickens,
> hunks of beef or pork, so I thought 'What the heck?'. Put my usual rub
> on the bird, slapped it in the MW, chose 'auto roast/chicken', punched
> in the weight of the bird on the panel, hit the start button and voila!
> the MW 'did it's own thing' i.e. chose it's own combi settings and
> proceeded to cook the chicken. Approx 40 minutes later I had a very
> edible bird. The skin was crispy, and the meat was tender and moist.
> Not too shabby, IMHO. To think I've had the MW for over 6 years and
> never tried this before <lol>.

I used to have a large GE with a probe, was very good at pot roast,
but still didn't easily permit tasting, reseasoning, and adding
ingredients in the order they need to cook... didn't do well with
stopping and starting.

But still there are many foods an ordinary no frills unit cooks
well... a microwave oven does an excelent job with cooking fatty foods
in small amounts (one or two portions); does well with bacon, sausage,
meatballs, and various cold cuts like sliced salalmi, balogna, and
Spam... even with eggs, a nuker cooks a perfect Western. Will cook a
portion or two of rice or pasta to perfection without having to heat a
large pot of water. And nothing cooks frozen veggies better. A
microwave is one of the best ways to cook corn on the cob. Aside from
the usual reheating/defrosting I cook something in my microwave at
least once a day, already cooked a bowl of oatmeal for breakfast.

ChattyCathy said...

> Got one of those 'combi' MWs - i.e. microwave/grill/convection oven,
> think I've only ever used it for defrosting/re-heating...
>
> Was gonna cook outdoors - but it rained (again). I was busy cleaning my
> electric stove/oven and I had a (small) whole chicken that I had
> planned on cooking...
>
> Anyway, my MW has an 'auto roast' function for doing whole chickens,
> hunks of beef or pork, so I thought 'What the heck?'. Put my usual rub
> on the bird, slapped it in the MW, chose 'auto roast/chicken', punched
> in the weight of the bird on the panel, hit the start button and voila!
> the MW 'did it's own thing' i.e. chose it's own combi settings and
> proceeded to cook the chicken. Approx 40 minutes later I had a very
> edible bird. The skin was crispy, and the meat was tender and moist.
> Not too shabby, IMHO. To think I've had the MW for over 6 years and
> never tried this before <lol>.


Cathy,

Glad it cooked up right! I've never tried that. My nuker is lots less
feature rich than yours. Just 1,100 watts.

What about all the rendered out fat? Where did it go? In a pool on the
turntable?

Andy

Sheldon wrote:

<snipped for space>

> And nothing cooks frozen veggies better.

I stand corrected. Yes, I have cooked frozen peas/corn in my MW on
occasion and they turned out well too.
>
> A microwave is one of the best ways to cook corn on the cob. Aside
>from the usual reheating/defrosting I cook something in my microwave
>at least once a day, already cooked a bowl of oatmeal for breakfast.

I wouldn't go that far, <I am not keen on oatmeal> but yes, I admit MWs
have their uses. There, I said it (again)!

However, I still don't think I'd ever try to cook a steak in my MW...

--
Cheers
Chatty Cathy

Andy wrote:

>
> Cathy,
>
> Glad it cooked up right! I've never tried that. My nuker is lots less
> feature rich than yours. Just 1,100 watts.
>
> What about all the rendered out fat? Where did it go? In a pool on the
> turntable?

Nope. Hardly any fat... Little bit in the dish I used to catch the
drippings, but nothing to write home to mother about.

--
Cheers
Chatty Cathy

"ChattyCathy" > wrote in message
...
> Andy wrote:
>
>>
>> Cathy,
>>
>> Glad it cooked up right! I've never tried that. My nuker is lots less
>> feature rich than yours. Just 1,100 watts.
>>
>> What about all the rendered out fat? Where did it go? In a pool on the
>> turntable?
>
> Nope. Hardly any fat... Little bit in the dish I used to catch the
> drippings, but nothing to write home to mother about.

Could you provide some details about the oven? Specs, brand, etc? I'm very
interested. My MW is probably 20 years old. Or more. My grandparents gave
me theirs when I bought my house in '94, and they'd been using it several
years. It's quite the behemoth, hulking there on the counter! I love the
idea of MWing a chicken and having the results you report.

Thanks,
TammyM

TammyM wrote:

>
> Could you provide some details about the oven? Specs, brand, etc?
> I'm very
> interested. My MW is probably 20 years old. Or more. My
> grandparents gave me theirs when I bought my house in '94, and they'd
> been using it several
> years. It's quite the behemoth, hulking there on the counter! I love
> the idea of MWing a chicken and having the results you report.

Don't think my model is still available (being over 6 years old), but
it's an LG MW/combi oven.

Closest I could find is this:

http://tinyurl.com/64bbkv

or (for those who distrust tinyurl):

http://us.lge.com/products/model/det...17___yes.jhtml

--
Cheers
Chatty Cathy

ChattyCathy wrote:
> TammyM wrote:
>
>> Could you provide some details about the oven? Specs, brand, etc?
>> I'm very
>> interested. My MW is probably 20 years old. Or more. My
>> grandparents gave me theirs when I bought my house in '94, and they'd
>> been using it several
>> years. It's quite the behemoth, hulking there on the counter! I love
>> the idea of MWing a chicken and having the results you report.
>
> Don't think my model is still available (being over 6 years old), but
> it's an LG MW/combi oven.
>
> Closest I could find is this:
>
> http://tinyurl.com/64bbkv
>
> or (for those who distrust tinyurl):
>
> http://us.lge.com/products/model/det...17___yes.jhtml
>
I have a Sharp Microwave/Convection combination unit that is very good
at the same things Cathy has been talking about. This is our second one,
the first being purchased in 1981 and lasted until the mid-nineties when
the cathode ray tube went defunct. We bought the second one the day
after that happened and it is very good.

I bake chickens, turkeys, beef and pork roasts, and many other things in
it. When the gas oven is loaded up I have been known to bake pies and
cakes in the MW/Convection oven and they come out fine.

This is the URL of the one we have:

http://www.sharpusa.com/products/Mod...,1754,00.html#

Cost us USD$500.00 several years ago but is well worth the money.

In article >, Andy > wrote:

> ChattyCathy said...
>
> > Got one of those 'combi' MWs - i.e. microwave/grill/convection oven,
> > think I've only ever used it for defrosting/re-heating...
> >
> > Was gonna cook outdoors - but it rained (again). I was busy cleaning my
> > electric stove/oven and I had a (small) whole chicken that I had
> > planned on cooking...
> >
> > Anyway, my MW has an 'auto roast' function for doing whole chickens,
> > hunks of beef or pork, so I thought 'What the heck?'. Put my usual rub
> > on the bird, slapped it in the MW, chose 'auto roast/chicken', punched
> > in the weight of the bird on the panel, hit the start button and voila!
> > the MW 'did it's own thing' i.e. chose it's own combi settings and
> > proceeded to cook the chicken. Approx 40 minutes later I had a very
> > edible bird. The skin was crispy, and the meat was tender and moist.
> > Not too shabby, IMHO. To think I've had the MW for over 6 years and
> > never tried this before <lol>.
>
>
> Cathy,
>
> Glad it cooked up right! I've never tried that. My nuker is lots less
> feature rich than yours. Just 1,100 watts.
>
> What about all the rendered out fat? Where did it go? In a pool on the
> turntable?
>
> Andy

Makes me plan to take a second look at my MW. It has a pretty fancy
looking programming panel and I've never looked twice at all the
possible settings.

Thanks for sharing that Cathy!
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

"Andy" > wrote in message ...
> ChattyCathy said...
>
>> Got one of those 'combi' MWs - i.e. microwave/grill/convection oven,
>> think I've only ever used it for defrosting/re-heating...
>>
>> Was gonna cook outdoors - but it rained (again). I was busy cleaning my
>> electric stove/oven and I had a (small) whole chicken that I had
>> planned on cooking...
>>
>> Anyway, my MW has an 'auto roast' function for doing whole chickens,
>> hunks of beef or pork, so I thought 'What the heck?'. Put my usual rub
>> on the bird, slapped it in the MW, chose 'auto roast/chicken', punched
>> in the weight of the bird on the panel, hit the start button and voila!
>> the MW 'did it's own thing' i.e. chose it's own combi settings and
>> proceeded to cook the chicken. Approx 40 minutes later I had a very
>> edible bird. The skin was crispy, and the meat was tender and moist.
>> Not too shabby, IMHO. To think I've had the MW for over 6 years and
>> never tried this before <lol>.
>
>
> Cathy,
>
> Glad it cooked up right! I've never tried that. My nuker is lots less
> feature rich than yours. Just 1,100 watts.
>
> What about all the rendered out fat? Where did it go? In a pool on the
> turntable?
>
> Andy
Back when we got our first microwave (about the size of a small car..lol)
I used it for our Christmas turkey. It cooked a 12 - 14 pound bird just
fine. .....Sharon in Canada

George Shirley wrote:

> I have a Sharp Microwave/Convection combination unit that is very good
> at the same things Cathy has been talking about. This is our second
> one, the first being purchased in 1981 and lasted until the
> mid-nineties when the cathode ray tube went defunct. We bought the
> second one the day after that happened and it is very good.
>
> I bake chickens, turkeys, beef and pork roasts, and many other things
> in it. When the gas oven is loaded up I have been known to bake pies
> and cakes in the MW/Convection oven and they come out fine.
>
> This is the URL of the one we have:
>
> http://www.sharpusa.com/products/Mod...,1754,00.html#
>
> Cost us USD$500.00 several years ago but is well worth the money.

Yep, looks like it has much the same functionality as mine (now that
I've bothered to read the manual <lol>. FWIW, Sharp was one of the
first brands of MWs available in our neck of the woods too (still is a
well known brand name here). And yes, you pay a little extra for
quality, but I think it's worth it.
--
Cheers
Chatty Cathy

On Nov 14, 11:26�am, ChattyCathy > wrote:
> Sheldon wrote:
>
> <snipped for space>
>
> > And nothing cooks frozen veggies better. �
>
> I stand corrected. Yes, I have cooked frozen peas/corn in my MW on
> occasion and they turned out well too.
>
>
>
> > A microwave is one of the best ways to cook corn on the cob. �Aside
> >from the usual reheating/defrosting I cook something in my microwave
> >at least once a day, already cooked a bowl of oatmeal for breakfast.
>
> I wouldn't go that far, <I am not keen on oatmeal> but yes, I admit MWs
> have their uses. There, I said it (again)!
>
> However, I still don't think I'd ever try to cook a steak in my MW...

What kind of steak... does great with a ham steak.

I like to use the microwave, saves cleaning pans, I can eat from teh
dish I cook it in.

"George Shirley" > wrote in message
...
> ChattyCathy wrote:
>> TammyM wrote:
>>
>>> Could you provide some details about the oven? Specs, brand, etc? I'm
>>> very
>>> interested. My MW is probably 20 years old. Or more. My
>>> grandparents gave me theirs when I bought my house in '94, and they'd
>>> been using it several
>>> years. It's quite the behemoth, hulking there on the counter! I love
>>> the idea of MWing a chicken and having the results you report.
>>
>> Don't think my model is still available (being over 6 years old), but
>> it's an LG MW/combi oven.
>>
>> Closest I could find is this:
>>
>> http://tinyurl.com/64bbkv
>>
>> or (for those who distrust tinyurl):
>>
>> http://us.lge.com/products/model/det...17___yes.jhtml
>>
> I have a Sharp Microwave/Convection combination unit that is very good at
> the same things Cathy has been talking about. This is our second one, the
> first being purchased in 1981 and lasted until the mid-nineties when the
> cathode ray tube went defunct. We bought the second one the day after that
> happened and it is very good.
>
> I bake chickens, turkeys, beef and pork roasts, and many other things in
> it. When the gas oven is loaded up I have been known to bake pies and
> cakes in the MW/Convection oven and they come out fine.
>
> This is the URL of the one we have:
>
> http://www.sharpusa.com/products/Mod...,1754,00.html#
>
> Cost us USD$500.00 several years ago but is well worth the money.

*Very* impressive. Looks like I can snag one for about $389 ($379 + $10
shipping). Chatty Cathy has cost me money!

TammyM

On Fri, 14 Nov 2008 11:56:42 -0600, George Shirley
> wrote:

>I have a Sharp Microwave/Convection combination unit that is very good
>at the same things Cathy has been talking about

There is a wide spread misconception about microwave ovens. Most
recall their Barbara Hale Amana Radarange. Just like TV's,
microwave ovens have leaped centuries ahead in the past few years.

I bought a Kenmore for less than a 100 bucks at Sears. It is the
best microwave oven I have ever owed. I am positive that some of
the more expensive ones make my three year old model obsolete.

In article >,
ChattyCathy > wrote:

> Got one of those 'combi' MWs - i.e. microwave/grill/convection oven,
> think I've only ever used it for defrosting/re-heating...
>
> Was gonna cook outdoors - but it rained (again). I was busy cleaning my
> electric stove/oven and I had a (small) whole chicken that I had
> planned on cooking...
>
> Anyway, my MW has an 'auto roast' function for doing whole chickens,
> hunks of beef or pork, so I thought 'What the heck?'. Put my usual rub
> on the bird, slapped it in the MW, chose 'auto roast/chicken', punched
> in the weight of the bird on the panel, hit the start button and voila!
> the MW 'did it's own thing' i.e. chose it's own combi settings and
> proceeded to cook the chicken. Approx 40 minutes later I had a very
> edible bird. The skin was crispy, and the meat was tender and moist.
> Not too shabby, IMHO. To think I've had the MW for over 6 years and
> never tried this before <lol>.

My wife and I took a microwave cooking class many years ago. They were
very expensive back then, about US$400 as I remember, and had almost no
features for that price. We weren't sure we wanted to invest the money,
so we decided to take the class and find out what they would do (almost
nobody had a MW back then, but everybody was going to get one soon). It
was at a high school, and there was only one MW for the whole class. So
it was mostly a demo. That woman cooked *everything* in there. She did
do a whole chicken one night. There was no grill or heating element.
She cooked it in a bag, and made a big point of the paprika that she
sprinkled on. She said it wouldn't have any color otherwise.

Everybody else in the class had a microwave, and wanted to find out what
the heck to do with it! It was a spring class, right after Christmas,
and everybody else in the class had gotten a microwave for Christmas.
We were the only people in the class without a microwave.

--
Dan Abel
Petaluma, California USA

Dan Abel wrote:
> In article >,
> ChattyCathy > wrote:
>
>> Got one of those 'combi' MWs - i.e. microwave/grill/convection oven,
>> think I've only ever used it for defrosting/re-heating...
>>
>> Was gonna cook outdoors - but it rained (again). I was busy cleaning my
>> electric stove/oven and I had a (small) whole chicken that I had
>> planned on cooking...
>>
>> Anyway, my MW has an 'auto roast' function for doing whole chickens,
>> hunks of beef or pork, so I thought 'What the heck?'. Put my usual rub
>> on the bird, slapped it in the MW, chose 'auto roast/chicken', punched
>> in the weight of the bird on the panel, hit the start button and voila!
>> the MW 'did it's own thing' i.e. chose it's own combi settings and
>> proceeded to cook the chicken. Approx 40 minutes later I had a very
>> edible bird. The skin was crispy, and the meat was tender and moist.
>> Not too shabby, IMHO. To think I've had the MW for over 6 years and
>> never tried this before <lol>.
>
> My wife and I took a microwave cooking class many years ago. They were
> very expensive back then, about US$400 as I remember, and had almost no
> features for that price. We weren't sure we wanted to invest the money,
> so we decided to take the class and find out what they would do (almost
> nobody had a MW back then, but everybody was going to get one soon). It
> was at a high school, and there was only one MW for the whole class. So
> it was mostly a demo. That woman cooked *everything* in there. She did
> do a whole chicken one night. There was no grill or heating element.
> She cooked it in a bag, and made a big point of the paprika that she
> sprinkled on. She said it wouldn't have any color otherwise.
>
> Everybody else in the class had a microwave, and wanted to find out what
> the heck to do with it! It was a spring class, right after Christmas,
> and everybody else in the class had gotten a microwave for Christmas.
> We were the only people in the class without a microwave.
>
Gawd Dan, you used to be a "have not." <VBG>

ChattyCathy > wrote in news:23hTk.1286$WR6.1261
@newsfe03.iad:

> Got one of those 'combi' MWs - i.e. microwave/grill/convection oven,
> think I've only ever used it for defrosting/re-heating...
>
> Was gonna cook outdoors - but it rained (again). I was busy cleaning
my
> electric stove/oven and I had a (small) whole chicken that I had
> planned on cooking...
>
> Anyway, my MW has an 'auto roast' function for doing whole chickens,
> hunks of beef or pork, so I thought 'What the heck?'. Put my usual rub
> on the bird, slapped it in the MW, chose 'auto roast/chicken', punched
> in the weight of the bird on the panel, hit the start button and
voila!
> the MW 'did it's own thing' i.e. chose it's own combi settings and
> proceeded to cook the chicken. Approx 40 minutes later I had a very
> edible bird. The skin was crispy, and the meat was tender and moist.
> Not too shabby, IMHO. To think I've had the MW for over 6 years and
> never tried this before <lol>.


I've often thought about getting one of those things, but not having
seen any outcomes from it, decided against it all the time.

Might be worthwhile revisiting them again.


OTOH, I was shopping with the SO recently, and we say a new line in the
chicken department. 'Microwave roast chickens". Just take the bag out of
the pakaging and whack in the mv for a certain period of time on a
certain setting.

We thought, "What the hell, lets try it."

The chicken came out tender and moist, but the skin *definitely* wasn't
crispy. It was a good time saver, and a 'set and forget' while you do
other things..... so will probably try them again sometime.



--
Peter Lucas
Brisbane
Australia

Mi b'aill docha basaich air m' ris, sin mair air m'glun.

(I'd rather die on my feet, than live on my knees.)

"Sheldon" > wrote

> A microwave is one of the best ways to cook corn on the cob.


While I agree that you are the biggest idiot on this group, I will concede
to that opinion.

TFM®

"Sheldon" > wrote in message
...
> On Nov 14, 11:26�am, ChattyCathy > wrote:
>> Sheldon wrote:
>>
>> <snipped for space>
>>
>> > And nothing cooks frozen veggies better. �
>>
>> I stand corrected. Yes, I have cooked frozen peas/corn in my MW on
>> occasion and they turned out well too.
>>
>>
>>
>> > A microwave is one of the best ways to cook corn on the cob. �Aside
>> >from the usual reheating/defrosting I cook something in my microwave
>> >at least once a day, already cooked a bowl of oatmeal for breakfast.
>>
>> I wouldn't go that far, <I am not keen on oatmeal> but yes, I admit MWs
>> have their uses. There, I said it (again)!
>>
>> However, I still don't think I'd ever try to cook a steak in my MW...
>
> What kind of steak... does great with a ham steak.
>
> I like to use the microwave, saves cleaning pans, I can eat from teh
> dish I cook it in.
>

Judging from the pics of your kitchen, all you eat is cock!

What's the name of the "dish" you ate tonight?

TFM®

George wrote:

> I have a Sharp Microwave/Convection combination unit that is very good at
> the same things Cathy has been talking about. This is our second one, the
> first being purchased in 1981 and lasted until the mid-nineties when the
> cathode ray tube went defunct. We bought the second one the day after that
> happened and it is very good.

I still have and use the Sharp Microwave/Convection oven which I bought in
1988. Minor correction, though: Microwave ovens don't have cathode-ray
tubes, they have magnetrons. Different kind of tube altogether.


> I bake chickens, turkeys, beef and pork roasts, and many other things in
> it. When the gas oven is loaded up I have been known to bake pies and
> cakes in the MW/Convection oven and they come out fine.
>
> This is the URL of the one we have:
>
> http://www.sharpusa.com/products/Mod...,1754,00.html#
>
> Cost us USD$500.00 several years ago but is well worth the money.

Mine recently did an excellent job at cooking a very large sweet potato. The
trick is remembering to let the food *sit* for a while after the oven is
done.

I've used it to quickly cook chicken wings; it's extremely good at that, and
it only takes a few minutes to cook them through.

Bob, needs to go into the garage to find the racks which came with the oven

Peter wrote:

> OTOH, I was shopping with the SO recently, and we say a new line in the
> chicken department. 'Microwave roast chickens". Just take the bag out of
> the pakaging and whack in the mv for a certain period of time on a
> certain setting.
>
> We thought, "What the hell, lets try it."
>
> The chicken came out tender and moist, but the skin *definitely* wasn't
> crispy. It was a good time saver, and a 'set and forget' while you do
> other things..... so will probably try them again sometime.

I recently read an article about the French "chicken in a pot," which is
basically a chicken roasted in a closed Dutch oven. Chicken cooked by that
method doesn't have crispy skin, but does have very good flavor. The author
opined that he'd gladly sacrifice crispy skin for the enhanced flavor which
the meat had.

Bob

TammyM wrote:

>
> "George Shirley" > wrote in message
> ...

>> This is the URL of the one we have:
>>
>> http://www.sharpusa.com/products/Mod...,1754,00.html#
>>
>> Cost us USD$500.00 several years ago but is well worth the money.
>
> *Very* impressive. Looks like I can snag one for about $389 ($379 +
> $10
> shipping). Chatty Cathy has cost me money!
>

<Cathy grins at Tammy>

That Sharp model looks pretty good...

I can't find my exact model anymore (which also has the grill/broil
feature - that really helps for the 'crispy' part). Don't think it was
available in the US - but after mooching around our local LG site I
found this: (which I presume is the 'latest and greatest' version of it
as it has a rotisserie too!)

http://tinyurl.com/5op7qs

If you buy one let us know what you think ;-)

--
Cheers
Chatty Cathy

"ChattyCathy" > wrote in message
...
> TammyM wrote:
>
>>
>> "George Shirley" > wrote in message
>> ...
>
>>> This is the URL of the one we have:
>>>
>>> http://www.sharpusa.com/products/Mod...,1754,00.html#
>>>
>>> Cost us USD$500.00 several years ago but is well worth the money.
>>
>> *Very* impressive. Looks like I can snag one for about $389 ($379 +
>> $10
>> shipping). Chatty Cathy has cost me money!
>>
>
> <Cathy grins at Tammy>
>
> That Sharp model looks pretty good...
>
> I can't find my exact model anymore (which also has the grill/broil
> feature - that really helps for the 'crispy' part). Don't think it was
> available in the US - but after mooching around our local LG site I
> found this: (which I presume is the 'latest and greatest' version of it
> as it has a rotisserie too!)
>
> http://tinyurl.com/5op7qs
>
> If you buy one let us know what you think ;-)

Well initially, I was all hot & bothered to get one NOW. Typical "immediate
gratification" American. LOL! But I stifled myself after doing the
research. Looks like I"ll need to shell out at least 4 bills, more if I
want the grill function. My 20+ (?) year old MW works just fine right now,
great hulking thing that it is. So I'll wait until it konks out or until I
feel a little more flush to buy a new one.

TammyM

TammyM wrote on Sat, 15 Nov 2008 07:01:46 -0800:


> "ChattyCathy" > wrote in message
> ...
>> TammyM wrote:
>>
>>> "George Shirley" > wrote in message
>>> ...
>>
>>>> This is the URL of the one we have:
>>>>
>>>> http://www.sharpusa.com/products/Mod...,1754,00.html#
>>>>
>>>> Cost us USD$500.00 several years ago but is well worth the money.
>>>
>>> *Very* impressive. Looks like I can snag one for about $389
>>> ($379 + $10 shipping). Chatty Cathy has cost me money!
>>>
>> <Cathy grins at Tammy>
>>
>> That Sharp model looks pretty good...
>>
>> I can't find my exact model anymore (which also has the
>> grill/broil feature - that really helps for the 'crispy'
>> part). Don't think it was available in the US - but after
>> mooching around our local LG site I found this: (which I presume is
>> the 'latest and greatest' version of it as it has a
>> rotisserie too!)
>>
>> http://tinyurl.com/5op7qs
>>
>> If you buy one let us know what you think ;-)

> Well initially, I was all hot & bothered to get one NOW. Typical
> "immediate gratification" American. LOL! But I
> stifled myself after doing the research. Looks like I"ll need
> to shell out at least 4 bills, more if I want the grill
> function. My 20+ (?) year old MW works just fine right now, great
> hulking thing that it is. So I'll wait until it konks out or until I
> feel a little more flush to buy a new one.

In general, a standard microwave oven is easy to keep clean. How do you
clean the ones that include radiant heating to achieve crispness? The
self-cleaning regular oven is one of the biggest advances in kitchen
equipment. IMHO.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Sat 15 Nov 2008 08:13:45a, James Silverton told us...

> In general, a standard microwave oven is easy to keep clean. How do you
> clean the ones that include radiant heating to achieve crispness? The
> self-cleaning regular oven is one of the biggest advances in kitchen
> equipment. IMHO.

Agreed. I wouldn’t have one with a grill/broiler element for that very
reason.

Actually, I prefer the Panasonic that emits true percentages of microwave
power instead of pulsing at full power to maintain lower levels of cooking.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 11(XI)/15(XV)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 4dys 15hrs 40mins
************************************************** **********************
The old believe everything, the middle-aged suspect everything, the
young know everything. --Oscar Wilde
************************************************** **********************

"ChattyCathy" > wrote in message
...
> Got one of those 'combi' MWs - i.e. microwave/grill/convection oven,
> think I've only ever used it for defrosting/re-heating...
>
--
> Cheers
> Chatty Cathy

I really miss my convection/microwave. It died right before we were going
to be moving so I didn't replace it then and now I don't really have the
space for one.

I cooked all kinds of stuff in mine. Pizza comes out perfect. Canned and
frozen rolls of all kinds turned out great. I always used it to bake fish.
I even roasted hot dogs for the grandkids in it once in awhile! Anything
that cooks in fewer than 30 minutes works great with convection only.

Ms P

James Silverton wrote:
> TammyM wrote on Sat, 15 Nov 2008 07:01:46 -0800:
>
>
>> "ChattyCathy" > wrote in message
>> ...
>>> TammyM wrote:
>>>
>>>> "George Shirley" > wrote in message
>>>> ...
>>>
>>>>> This is the URL of the one we have:
>>>>>
>>>>> http://www.sharpusa.com/products/Mod...,1754,00.html#
>>>>>
>>>>> Cost us USD$500.00 several years ago but is well worth the money.
>>>>
>>>> *Very* impressive. Looks like I can snag one for about $389
>>>> ($379 + $10 shipping). Chatty Cathy has cost me money!
>>>>
>>> <Cathy grins at Tammy>
>>>
>>> That Sharp model looks pretty good...
>>>
>>> I can't find my exact model anymore (which also has the
>>> grill/broil feature - that really helps for the 'crispy'
>>> part). Don't think it was available in the US - but after
>>> mooching around our local LG site I found this: (which I presume is
>>> the 'latest and greatest' version of it as it has a
>>> rotisserie too!)
>>>
>>> http://tinyurl.com/5op7qs
>>>
>>> If you buy one let us know what you think ;-)
>
>> Well initially, I was all hot & bothered to get one NOW. Typical
>> "immediate gratification" American. LOL! But I
>> stifled myself after doing the research. Looks like I"ll need
>> to shell out at least 4 bills, more if I want the grill
>> function. My 20+ (?) year old MW works just fine right now, great
>> hulking thing that it is. So I'll wait until it konks out or until I
>> feel a little more flush to buy a new one.
>
> In general, a standard microwave oven is easy to keep clean. How do you
> clean the ones that include radiant heating to achieve crispness? The
> self-cleaning regular oven is one of the biggest advances in kitchen
> equipment. IMHO.
>
Mine is as easy to clean as any other microwave oven. The radiant heat
comes through a grill in a side wall and is circulated by a fan. Turkey,
chicken, and other bird carcasses come out with crispy skin and a
succulent interior.

Wayne Boatwright wrote:
> On Sat 15 Nov 2008 08:13:45a, James Silverton told us...
>
>> In general, a standard microwave oven is easy to keep clean. How do you
>> clean the ones that include radiant heating to achieve crispness? The
>> self-cleaning regular oven is one of the biggest advances in kitchen
>> equipment. IMHO.
>
> Agreed. I wouldn’t have one with a grill/broiler element for that very
> reason.
>
> Actually, I prefer the Panasonic that emits true percentages of microwave
> power instead of pulsing at full power to maintain lower levels of cooking.
>
Wayne: You can program the Sharp to give you true percentages of power
by just pressing the necessary buttons for 10/20/30 percent and up of
full power.

On Sat 15 Nov 2008 09:56:19a, George Shirley told us...

> Mine is as easy to clean as any other microwave oven. The radiant heat
> comes through a grill in a side wall and is circulated by a fan. Turkey,
> chicken, and other bird carcasses come out with crispy skin and a
> succulent interior.

Since the interior must become rather warm from the radiant heat, much the
same as in a convection oven, doesn’t food spatter from roasting turkey or
chicken burn onto the surfaces?

I never cook anything in the microwave that isn’t covered, so there’s
virtually nothing to clean up afterwards inside the oven.



--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 11(XI)/15(XV)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 4dys 14hrs
************************************************** **********************
All you need to be a fisherman is patience and bait.
************************************************** **********************

On Fri, 14 Nov 2008 19:02:16 -0800, Bob Terwilliger wrote:

> George wrote:
>
>> I have a Sharp Microwave/Convection combination unit that is very good at
>> the same things Cathy has been talking about. This is our second one, the
>> first being purchased in 1981 and lasted until the mid-nineties when the
>> cathode ray tube went defunct. We bought the second one the day after that
>> happened and it is very good.
>
> I still have and use the Sharp Microwave/Convection oven which I bought in
> 1988. Minor correction, though: Microwave ovens don't have cathode-ray
> tubes, they have magnetrons. Different kind of tube altogether.
>

no wonder i can't get channel 20 on mine.

your pal,
blake

On Sat 15 Nov 2008 09:57:42a, George Shirley told us...

> Wayne Boatwright wrote:
>> On Sat 15 Nov 2008 08:13:45a, James Silverton told us...
>>
>>> In general, a standard microwave oven is easy to keep clean. How do
>>> you clean the ones that include radiant heating to achieve crispness?
>>> The self-cleaning regular oven is one of the biggest advances in
>>> kitchen equipment. IMHO.
>>
>> Agreed. I wouldn’t have one with a grill/broiler element for that very
>> reason.
>>
>> Actually, I prefer the Panasonic that emits true percentages of
>> microwave power instead of pulsing at full power to maintain lower
>> levels of cooking.
>>
> Wayne: You can program the Sharp to give you true percentages of power
> by just pressing the necessary buttons for 10/20/30 percent and up of
> full power.
>

Are they *true* percentages, or is it accomplished by pulsing off and on at
full power to emulate those percentages? AFAIK, Panasonic was the only
manufacturer who used that technology. Virtually microwave ovens with
digital controls have setting for 10-100”%” power.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 11(XI)/15(XV)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 4dys 13hrs 53mins
************************************************** **********************
Vuja Dé: the strange feeling you get that nothing has happened before.
************************************************** **********************

George wrote on Sat, 15 Nov 2008 10:57:42 -0600:

> Wayne Boatwright wrote:
>> On Sat 15 Nov 2008 08:13:45a, James Silverton told us...
>>
>>> In general, a standard microwave oven is easy to keep clean.
>>> How do you clean the ones that include radiant heating to
>>> achieve crispness? The self-cleaning regular oven is one of the
>>> biggest advances in kitchen equipment. IMHO.
>>
>> Agreed. I wouldn’t have one with a grill/broiler element for
>> that very reason.
>>
>> Actually, I prefer the Panasonic that emits true percentages of
>> microwave power instead of pulsing at full power to
>> maintain lower levels of cooking.
>>

That may be true for some but my Sharp simply produces full power for
varying times.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Sat 15 Nov 2008 10:48:35a, James Silverton told us...

> George wrote on Sat, 15 Nov 2008 10:57:42 -0600:
>
>> Wayne Boatwright wrote:
>>> On Sat 15 Nov 2008 08:13:45a, James Silverton told us...
>>>
>>>> In general, a standard microwave oven is easy to keep clean.
>>>> How do you clean the ones that include radiant heating to
>>>> achieve crispness? The self-cleaning regular oven is one of the
>>>> biggest advances in kitchen equipment. IMHO.
>>>
>>> Agreed. I wouldn’t have one with a grill/broiler element for
>>> that very reason.
>>>
>>> Actually, I prefer the Panasonic that emits true percentages of
>>> microwave power instead of pulsing at full power to
>>> maintain lower levels of cooking.
>>>
>
> That may be true for some but my Sharp simply produces full power for
> varying times.
>

James, to my knowledge, Panasonic is the only manufacturer that uses that
technology. It's called "Inverter Power". The same technology does a far
better job of defrosting, too, without partially cooking the edges of
meats, etc.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 11(XI)/15(XV)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 4dys 13hrs 5mins
************************************************** **********************
I've got Parkinson's disease. And he's got mine.
************************************************** **********************

Wayne wrote on Sat, 15 Nov 2008 17:57:59 GMT:

>> George wrote on Sat, 15 Nov 2008 10:57:42 -0600:
>>
>>> Wayne Boatwright wrote:
>>>> On Sat 15 Nov 2008 08:13:45a, James Silverton told us...
>>>>
>>>>> In general, a standard microwave oven is easy to keep
>>>>> clean. How do you clean the ones that include radiant
>>>>> heating to achieve crispness? The self-cleaning regular
>>>>> oven is one of the biggest advances in kitchen equipment.
>>>>> IMHO.
>>>>
>>>> Agreed. I wouldn’t have one with a grill/broiler element
>>>> for that very reason.
>>>>
>>>> Actually, I prefer the Panasonic that emits true
>>>> percentages of microwave power instead of pulsing at full
>>>> power to maintain lower levels of cooking.
>>>>
>> That may be true for some but my Sharp simply produces full
>> power for varying times.
>>
> James, to my knowledge, Panasonic is the only manufacturer
> that uses that technology. It's called "Inverter Power". The
> same technology does a far better job of defrosting, too,
> without partially cooking the edges of meats, etc.

Thanks, I'll have to bear that in mind when the Sharp dies. The
autodefrost does a better job than the power percentage.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Sat 15 Nov 2008 11:04:26a, James Silverton told us...

> Wayne wrote on Sat, 15 Nov 2008 17:57:59 GMT:
>
>> James, to my knowledge, Panasonic is the only manufacturer
>> that uses that technology. It's called "Inverter Power". The
>> same technology does a far better job of defrosting, too,
>> without partially cooking the edges of meats, etc.
>
> Thanks, I'll have to bear that in mind when the Sharp dies. The
> autodefrost does a better job than the power percentage.
>

I liked my Panasonic so much that when we moved to our new house two years
ago, that had a brand new over-the-range microwave, I also kept the
Panasonic on the countertop. I use the Panasonic for almost everything. I
use the over-the-range unit only if I’m planning on cooking on 100% power
or on its “keep warm” cycle, which works quite well.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 11(XI)/15(XV)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 4dys 12hrs 54mins
************************************************** **********************
I love mankind; it's people I can't stand. --Charles Schultz
************************************************** **********************

"George Shirley" > wrote in message
. ..
> James Silverton wrote:
<snip>

>> In general, a standard microwave oven is easy to keep clean. How do you
>> clean the ones that include radiant heating to achieve crispness? The
>> self-cleaning regular oven is one of the biggest advances in kitchen
>> equipment. IMHO.
>>
> Mine is as easy to clean as any other microwave oven. The radiant heat
> comes through a grill in a side wall and is circulated by a fan. Turkey,
> chicken, and other bird carcasses come out with crispy skin and a
> succulent interior.

George, you keep talking like this and my money's gonna burn a hole in my
pocket. Can I send the bill for a new Sharp MW to you and the Mrs.?

TammyM

Wayne Boatwright wrote:
> On Sat 15 Nov 2008 09:56:19a, George Shirley told us...
>
>> Mine is as easy to clean as any other microwave oven. The radiant heat
>> comes through a grill in a side wall and is circulated by a fan. Turkey,
>> chicken, and other bird carcasses come out with crispy skin and a
>> succulent interior.
>
> Since the interior must become rather warm from the radiant heat, much the
> same as in a convection oven, doesn’t food spatter from roasting turkey or
> chicken burn onto the surfaces?

Have not experienced that in 27 years of using the Sharp MW/Convection
oven machines.
>
> I never cook anything in the microwave that isn’t covered, so there’s
> virtually nothing to clean up afterwards inside the oven.
>
>
>
I cook stuff in the MW that isn't covered all the time, if I'm careful
not to let anything boil over I don't have a problem. As far as cleanup
goes, the interior is all porcelain covered steel or stainless except
for the cover of the magnetron, which is some sort of composite material
and can be removed for cleaning. That goes for the cover over the light too.

Wayne Boatwright wrote:
> On Sat 15 Nov 2008 09:57:42a, George Shirley told us...
>
>> Wayne Boatwright wrote:
>>> On Sat 15 Nov 2008 08:13:45a, James Silverton told us...
>>>
>>>> In general, a standard microwave oven is easy to keep clean. How do
>>>> you clean the ones that include radiant heating to achieve crispness?
>>>> The self-cleaning regular oven is one of the biggest advances in
>>>> kitchen equipment. IMHO.
>>> Agreed. I wouldn’t have one with a grill/broiler element for that very
>>> reason.
>>>
>>> Actually, I prefer the Panasonic that emits true percentages of
>>> microwave power instead of pulsing at full power to maintain lower
>>> levels of cooking.
>>>
>> Wayne: You can program the Sharp to give you true percentages of power
>> by just pressing the necessary buttons for 10/20/30 percent and up of
>> full power.
>>
>
> Are they *true* percentages, or is it accomplished by pulsing off and on at
> full power to emulate those percentages? AFAIK, Panasonic was the only
> manufacturer who used that technology. Virtually microwave ovens with
> digital controls have setting for 10-100”%” power.
>
I have no idea if it is "true" percentages or not. Usually you can hear
the oven pulsing on and off but I haven't noticed that when I'm cooking
at lower power percentages. The Sharp we have is 100% digital AFAIK.

TammyM wrote:
> "George Shirley" > wrote in message
> . ..
>> James Silverton wrote:
> <snip>
>
>>> In general, a standard microwave oven is easy to keep clean. How do you
>>> clean the ones that include radiant heating to achieve crispness? The
>>> self-cleaning regular oven is one of the biggest advances in kitchen
>>> equipment. IMHO.
>>>
>> Mine is as easy to clean as any other microwave oven. The radiant heat
>> comes through a grill in a side wall and is circulated by a fan. Turkey,
>> chicken, and other bird carcasses come out with crispy skin and a
>> succulent interior.
>
> George, you keep talking like this and my money's gonna burn a hole in my
> pocket. Can I send the bill for a new Sharp MW to you and the Mrs.?
>
> TammyM
>
>
Nope, we just recommend stuff we like, we don't buy it for other folks.
At least not since I retired last year. <VBG>

On Sat 15 Nov 2008 11:42:52a, George Shirley told us...

> Wayne Boatwright wrote:
>> On Sat 15 Nov 2008 09:56:19a, George Shirley told us...
>>
>>> Mine is as easy to clean as any other microwave oven. The radiant heat
>>> comes through a grill in a side wall and is circulated by a fan.
>>> Turkey, chicken, and other bird carcasses come out with crispy skin
>>> and a succulent interior.
>>
>> Since the interior must become rather warm from the radiant heat, much
>> the same as in a convection oven, doesn’t food spatter from roasting
>> turkey or chicken burn onto the surfaces?
>
> Have not experienced that in 27 years of using the Sharp MW/Convection
> oven machines.
>>
>> I never cook anything in the microwave that isn’t covered, so there’s
>> virtually nothing to clean up afterwards inside the oven.
>>
>>
>>
> I cook stuff in the MW that isn't covered all the time, if I'm careful
> not to let anything boil over I don't have a problem. As far as cleanup
> goes, the interior is all porcelain covered steel or stainless except
> for the cover of the magnetron, which is some sort of composite material
> and can be removed for cleaning. That goes for the cover over the light
> too.
>

Well, I wasn't speaking from experience, only my imagination. Although,
just cooking in a regular microwave can cause serious spattering, even if
it doesn't burn on. I prefer preventing the mess rather than cleaning up
after it. :-)

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 11(XI)/15(XV)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 4dys 11hrs 51mins
************************************************** **********************
To appreciate the flower, understand the root.
************************************************** **********************