Well, color me stupid, but I didn't notice until today, when I went
through the last inspection walk-through of the new house we're moving
into, that the thing has a combination microwave/convection oven. I
just assumed initially that it was a microwave, period. Are these
things any good? Anyone have any experience with them?

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines

Squeaks wrote:

> Well, color me stupid, but I didn't notice until today, when I went
> through the last inspection walk-through of the new house we're moving
> into, that the thing has a combination microwave/convection oven. I
> just assumed initially that it was a microwave, period. Are these
> things any good? Anyone have any experience with them?

I have one. I like it a lot. The "high roast" combination
convection/microwave setting is especially good for chicken.

Bob

On Thu, 11 Mar 2010 20:44:52 -0800, Terry Pulliam Burd
> wrote:

> Well, color me stupid, but I didn't notice until today, when I went
> through the last inspection walk-through of the new house we're moving
> into, that the thing has a combination microwave/convection oven. I
> just assumed initially that it was a microwave, period. Are these
> things any good? Anyone have any experience with them?

I don't own one, but according to what I've read here a lot of people
have them.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mar 11, 10:44*pm, Terry Pulliam Burd > wrote:
> Well, color me stupid, but I didn't notice until today, when I went
> through the last inspection walk-through of the new house we're moving
> into, that the thing has a combination microwave/convection oven. I
> just assumed initially that it was a microwave, period. Are these
> things any good? Anyone have any experience with them?

Oh fer Chrissakes, what other *things* didn't you *notice* until your
*last inspection*? Do the toilets have flush handles and not pull-
chains? Is there a basement and not a root cellar? Are there
ceilings? Is there a front door?

Terry Pulliam Burd wrote:

> Well, color me stupid, but I didn't notice until today, when I went
> through the last inspection walk-through of the new house we're moving
> into, that the thing has a combination microwave/convection oven. I
> just assumed initially that it was a microwave, period. Are these
> things any good? Anyone have any experience with them?
>
> Terry "Squeaks" Pulliam Burd
>
I have one, and I agree with what Bob said about the chicken. IME, most
things that you'd roast/bake in a conventional oven can be done on the
convection setting (as long as it fits in the MW).

I'd say you got lucky there.
--
Cheers
Chatty Cathy

"Terry Pulliam Burd" > wrote in message
...
> Well, color me stupid, but I didn't notice until today, when I went
> through the last inspection walk-through of the new house we're moving
> into, that the thing has a combination microwave/convection oven. I
> just assumed initially that it was a microwave, period. Are these
> things any good? Anyone have any experience with them?
>
> Terry "Squeaks" Pulliam Burd

We rarely use the micro/convect combination cooking, but is sure is nice to
have a second oven at times.

Bob Terwilliger wrote:
> Squeaks wrote:
>
>> Well, color me stupid, but I didn't notice until today, when I went
>> through the last inspection walk-through of the new house we're
>> moving into, that the thing has a combination microwave/convection
>> oven. I just assumed initially that it was a microwave, period. Are
>> these things any good? Anyone have any experience with them?
>
> I have one. I like it a lot. The "high roast" combination
> convection/microwave setting is especially good for chicken.

Could you just roast the chicken without the microwave option?
If you can, I will be getting that combo when my microwave kicks
the bucket.

nancy

"Nancy Young" > wrote in message
...
> Bob Terwilliger wrote:
>> Squeaks wrote:
>>
>>> Well, color me stupid, but I didn't notice until today, when I went
>>> through the last inspection walk-through of the new house we're
>>> moving into, that the thing has a combination microwave/convection
>>> oven. I just assumed initially that it was a microwave, period. Are
>>> these things any good? Anyone have any experience with them?
>>
>> I have one. I like it a lot. The "high roast" combination
>> convection/microwave setting is especially good for chicken.
>
> Could you just roast the chicken without the microwave option?
> If you can, I will be getting that combo when my microwave kicks
> the bucket.

You can with mine. Just use the convection option. You get the same
options as with a conventional electric oven. The only problem is size.
Choose your chicken with that in mind.


--
--
https://www.shop.helpforheroes.org.uk/

Ophelia wrote:
> "Nancy Young" > wrote

>> Could you just roast the chicken without the microwave option?
>> If you can, I will be getting that combo when my microwave kicks
>> the bucket.
>
> You can with mine. Just use the convection option. You get the same
> options as with a conventional electric oven. The only problem is
> size. Choose your chicken with that in mind.

Cool! Thanks. That sounds like a really useful feature. Not that
I'm planning for my over-the-range microwave to fail, but it is some
18 years old.

nancy

Nancy wrote:

> Could you just roast the chicken without the microwave option?
> If you can, I will be getting that combo when my microwave kicks
> the bucket.

Yes, there's a convection-only mode available.

Bob

In article >,
"Ophelia" > wrote:

> "Nancy Young" > wrote in message
> ...
> > Bob Terwilliger wrote:
> >> Squeaks wrote:
> >>
> >>> Well, color me stupid, but I didn't notice until today, when I went
> >>> through the last inspection walk-through of the new house we're
> >>> moving into, that the thing has a combination microwave/convection
> >>> oven. I just assumed initially that it was a microwave, period. Are
> >>> these things any good? Anyone have any experience with them?
> >>
> >> I have one. I like it a lot. The "high roast" combination
> >> convection/microwave setting is especially good for chicken.
> >
> > Could you just roast the chicken without the microwave option?
> > If you can, I will be getting that combo when my microwave kicks
> > the bucket.
>
> You can with mine. Just use the convection option. You get the same
> options as with a conventional electric oven. The only problem is size.
> Choose your chicken with that in mind.
>
>
> --

I just recently purchased that toaster/convection oven on clearance for
$50.00. Have not experimented with it much yet tho'.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Bob Terwilliger wrote:
> Nancy wrote:
>
>> Could you just roast the chicken without the microwave option?
>> If you can, I will be getting that combo when my microwave kicks
>> the bucket.
>
> Yes, there's a convection-only mode available.

I'm one of those people who only uses the microwave for reheating
food, I don't really cook in it. It would be handy to have a more useful
appliance there. Thanks.

nancy

"Ophelia" > wrote in message
...
>
>
> "Nancy Young" > wrote in message
> ...
>> Bob Terwilliger wrote:
>>> Squeaks wrote:
>>>
>>>> Well, color me stupid, but I didn't notice until today, when I went
>>>> through the last inspection walk-through of the new house we're
>>>> moving into, that the thing has a combination microwave/convection
>>>> oven. I just assumed initially that it was a microwave, period. Are
>>>> these things any good? Anyone have any experience with them?
>>>
>>> I have one. I like it a lot. The "high roast" combination
>>> convection/microwave setting is especially good for chicken.
>>
>> Could you just roast the chicken without the microwave option?
>> If you can, I will be getting that combo when my microwave kicks
>> the bucket.
>
> You can with mine. Just use the convection option. You get the same
> options as with a conventional electric oven. The only problem is size.
> Choose your chicken with that in mind

I've got one in the kitchen we did a couple of years ago. We somehow ended
up with a combo convection microwave and a combo convection/oven. It took me
over a year to explore the microwave convection, but I finally did.

I've been using mine to roast smaller dishes, veggies, potatoes etc.
Unfortunately, my DW just noticed the inside of the unit is covered in a
fine glaze of baked on grease. I've been trying to find something that will
remove it without harming the SS interior. I'd love to figure out a way to
prevent it from happening.

Other than that issue it works great. As others have mentioned the
combination function really works for shortcutting the cooking time while
still ending up with a nicely browned exterior.
Jon

On Mar 12, 5:42 am, "Nancy Young" > wrote:
>
> I'm one of those people who only uses the microwave for reheating
> food, I don't really cook in it. It would be handy to have a more useful
> appliance there. Thanks.

In addition to micro-convection combinations, there are toaster oven-
convection combinations. I already have the non-convection version of
each appliance and I think getting a convection toaster oven would be
more useful for me than a micro-convection combo. This is because I
use the micro often when I'm cooking other things on the stove.
Little things, like softening butter or heating milk or melting
something or other. If the appliance is tied up roasting a chicken
then the micro is unavailable for these little time and effort
savers. In contrast, if the toaster oven is tied up roasting a
chicken, fine, I didn't have any other tasks for it anyway.

Recent example: "oven-fried" chicken was in the oven, potatoes had
been boiled and were waiting to be mashed, gravy was being made. I
scraped a couple of carrots, diced them, and zapped them for one
minute. Set them aside while I zapped some butter and milk for the
potatoes. While I was beating the hot milk and butter into the
potatoes, the carrots were back in the micro with some frozen peas.
-aem

projectile vomit chick > wrote:

>On Mar 11, 10:44*pm, Terry Pulliam Burd > wrote:

>> Well, color me stupid, but I didn't notice until today, when I went
>> through the last inspection walk-through of the new house we're moving
>> into, that the thing has a combination microwave/convection oven. I
>> just assumed initially that it was a microwave, period. Are these
>> things any good? Anyone have any experience with them?

>Oh fer Chrissakes, what other *things* didn't you *notice* until your
>*last inspection*? Do the toilets have flush handles and not pull-
>chains? Is there a basement and not a root cellar? Are there
>ceilings? Is there a front door?

I made an offer on a house once even though I had no memory
of what the bathroom looked like. ("I didn't notice the bathroom,
did you? "Well it is realllly small").

Steve

In article >,
"Zeppo" > wrote:

> I've been using mine to roast smaller dishes, veggies, potatoes etc.
> Unfortunately, my DW just noticed the inside of the unit is covered in a
> fine glaze of baked on grease. I've been trying to find something that will
> remove it without harming the SS interior. I'd love to figure out a way to
> prevent it from happening.

Have you tried oven cleaner? Or would that hurt stainless steel?
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Reading from news:rec.food.cooking,
"Zeppo" > posted:

> I've got one in the kitchen we did a couple of years ago. We somehow ended
> up with a combo convection microwave and a combo convection/oven. It took me
> over a year to explore the microwave convection, but I finally did.

We've got a very old microwave/convection combo oven -- so old that it
only has two twist knobs and two settings sliders for the heat. You get
one "ding" when the timer is up. I think the microwave is only 650 or
maybe even 600 watts. With two conventional ovens, I've simply never had
a reason to use the convection oven. What's it good for as opposed to a
conventional oven? Maybe I can find a reason to use ours.

> I've been using mine to roast smaller dishes, veggies, potatoes etc.
> Unfortunately, my DW just noticed the inside of the unit is covered in a
> fine glaze of baked on grease. I've been trying to find something that will
> remove it without harming the SS interior. I'd love to figure out a way to
> prevent it from happening.

I've always wondered how you can get away with having a stainless steel
interior for a microwave/convection oven, yet you're not supposed to put
stainless steel cutlery, bowls, foil, or other metal objects inside it
when microwaving.

> Other than that issue it works great. As others have mentioned the
> combination function really works for shortcutting the cooking time while
> still ending up with a nicely browned exterior.

The only time I use the microwave for a shortcut is if I want to melt or
soften butter, boil water, or thaw something frozen just enough to allow
me to cut it up.

Damaeus

In article >,
Damaeus > wrote:


> I've always wondered how you can get away with having a stainless steel
> interior for a microwave/convection oven, yet you're not supposed to put
> stainless steel cutlery, bowls, foil, or other metal objects inside it
> when microwaving.

You can put some metal objects in a MW as long as you know what you're
doing. I don't know, so I don't. The walls of a microwave are always
metal. That's what keeps the energy in, so you don't get microwaved
yourself. The waves just keep bouncing around inside until they get
absorbed by the food.

--
Dan Abel
Petaluma, California USA

In article
>,
Dan Abel > wrote:

> In article >,
> Damaeus > wrote:
>
>
> > I've always wondered how you can get away with having a stainless steel
> > interior for a microwave/convection oven, yet you're not supposed to put
> > stainless steel cutlery, bowls, foil, or other metal objects inside it
> > when microwaving.
>
> You can put some metal objects in a MW as long as you know what you're
> doing. I don't know, so I don't. The walls of a microwave are always
> metal. That's what keeps the energy in, so you don't get microwaved
> yourself. The waves just keep bouncing around inside until they get
> absorbed by the food.

My favorite new microwave egg cooker is plastic, but has an aluminum
lined inner chamber to hold the eggs. The cooking is done partially that
way, and partially with steam from the water chamber under the eggs.
It's Nordic brand and totally awesome imho!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Terry Pulliam Burd wrote:
> Well, color me stupid, but I didn't notice until today, when I went
> through the last inspection walk-through of the new house we're moving
> into, that the thing has a combination microwave/convection oven. I
> just assumed initially that it was a microwave, period. Are these
> things any good? Anyone have any experience with them?
>
> Terry "Squeaks" Pulliam Burd
>
>
It's the best - as only you would have!

Steve Pope wrote:
> projectile vomit chick > wrote:
>
>> On Mar 11, 10:44 pm, Terry Pulliam Burd >
>> wrote:
>
>>> Well, color me stupid, but I didn't notice until today, when I went
>>> through the last inspection walk-through of the new house we're
>>> moving into, that the thing has a combination microwave/convection
>>> oven. I just assumed initially that it was a microwave, period. Are
>>> these things any good? Anyone have any experience with them?
>
>> Oh fer Chrissakes, what other *things* didn't you *notice* until your
>> *last inspection*? Do the toilets have flush handles and not pull-
>> chains? Is there a basement and not a root cellar? Are there
>> ceilings? Is there a front door?
>
> I made an offer on a house once even though I had no memory
> of what the bathroom looked like. ("I didn't notice the bathroom,
> did you? "Well it is realllly small").

I really get that. And the appliances are incidental, I would never
consider them in my decision to buy. They could break next week,
I'm not going to base a purchase that large on the finer points of the
microwave.

nancy

Damaeus wrote:

> I've always wondered how you can get away with having a stainless
> steel interior for a microwave/convection oven, yet you're not
> supposed to put stainless steel cutlery, bowls, foil, or other metal
> objects inside it when microwaving.

Years and years ago I read that you could save the corners of
a casserole from being overdone in the microwave by wrapping
them in foil, but the artical showed how you really had to make
the foil smooth to keep the microwaves from reflecting all over.

It was interesting to read, but nothing I'd ever try.

nancy

aem wrote:
> On Mar 12, 5:42 am, "Nancy Young" > wrote:
>>
>> I'm one of those people who only uses the microwave for reheating
>> food, I don't really cook in it. It would be handy to have a more
>> useful appliance there. Thanks.
>
> In addition to micro-convection combinations, there are toaster oven-
> convection combinations. I already have the non-convection version of
> each appliance and I think getting a convection toaster oven would be
> more useful for me than a micro-convection combo. This is because I
> use the micro often when I'm cooking other things on the stove.
> Little things, like softening butter or heating milk or melting
> something or other. If the appliance is tied up roasting a chicken
> then the micro is unavailable for these little time and effort
> savers.

I understand. I don't often need a second oven, but once in a while
I think it would be really handy. I gave my toaster oven to a thrift
shop as I don't have a good spot for it and it wasn't being used.
To me, this convection feature would be a nice addition to my
over-the-range microwave. So that was my thinking.

> Recent example: "oven-fried" chicken was in the oven, potatoes had
> been boiled and were waiting to be mashed, gravy was being made. I
> scraped a couple of carrots, diced them, and zapped them for one
> minute. Set them aside while I zapped some butter and milk for the
> potatoes. While I was beating the hot milk and butter into the
> potatoes, the carrots were back in the micro with some frozen peas.

Your dinner sounds great! Heh. I do get it, especially as I most often
do vegetables in the microwave. Another feature that toaster ovens
offer is a way to heat something without heating up the whole big
oven, and I thought if I could use just the convection part of the
microwave, it might be nice in the summer. I specifically asked about
chicken because I *cannot abide* raw chicken in the microwave. I find
the smell to be nauseating. So what I'm getting at is that I thought my
microwave would be a lot more useful to me for cooking without taking
up any more space if it had a convection feature.

nancy

On 3/11/2010 11:44 PM, Terry Pulliam Burd wrote:
> Well, color me stupid, but I didn't notice until today, when I went
> through the last inspection walk-through of the new house we're moving
> into, that the thing has a combination microwave/convection oven. I
> just assumed initially that it was a microwave, period. Are these
> things any good? Anyone have any experience with them?
>
> Terry "Squeaks" Pulliam Burd
>
I had one and thought it did an adequate job, The electric convection
did a good job. For cooking meat, it had 'Combo' cooking program where
it used microwave then finished off by browning. I'm looking to purchase
another one.

--
regards, mike
piedmont, The Practical BBQ'r
http://sites.google.com/site/thepracticalbbqr/
(mawil55)

Reading from news:rec.food.cooking,
"Nancy Young" > posted:

> Damaeus wrote:
>
> > I've always wondered how you can get away with having a stainless
> > steel interior for a microwave/convection oven, yet you're not
> > supposed to put stainless steel cutlery, bowls, foil, or other metal
> > objects inside it when microwaving.
>
> Years and years ago I read that you could save the corners of
> a casserole from being overdone in the microwave by wrapping
> them in foil, but the artical showed how you really had to make
> the foil smooth to keep the microwaves from reflecting all over.
>
> It was interesting to read, but nothing I'd ever try.

Me neither. Once I was cleaning a microwave and accidentally turned it
on. There was a piece of cake inside wrapped in foil and sparks started
flying off the foil.

Damaeus

On Sat, 13 Mar 2010 21:12:39 -0600, Damaeus
> wrote:

> Once I was cleaning a microwave and accidentally turned it
> on. There was a piece of cake inside wrapped in foil and sparks started
> flying off the foil.

How does a microwave start when the door is open? Oh, yeah... you
were trying to say you were cleaning off the *outside* of the unit and
hit a button. Why couldn't you just say that????

--
I love cooking with wine.
Sometimes I even put it in the food.

Damaeus wrote:
> Reading from news:rec.food.cooking,
> "Nancy Young" > posted:

>> Years and years ago I read that you could save the corners of
>> a casserole from being overdone in the microwave by wrapping
>> them in foil, but the artical showed how you really had to make
>> the foil smooth to keep the microwaves from reflecting all over.
>>
>> It was interesting to read, but nothing I'd ever try.
>
> Me neither. Once I was cleaning a microwave and accidentally turned
> it on. There was a piece of cake inside wrapped in foil and sparks
> started flying off the foil.

My ex inlaws were the first people I knew to have a microwave,
back in the 70s. My mil wasn't used to it yet and put a coffee pot
in there that had a metal band. Sparks flew. Put me off trying the
foil thing, not that I make casseroles in the microwave anyway.

But for sure whatever you microwaved could not be completely
wrapped in foil, that would cause a problem.

nancy

Reading from news:rec.food.cooking,
sf > posted:

> On Sat, 13 Mar 2010 21:12:39 -0600, Damaeus
> > wrote:
>
> > Once I was cleaning a microwave and accidentally turned it
> > on. There was a piece of cake inside wrapped in foil and sparks started
> > flying off the foil.
>
> How does a microwave start when the door is open? Oh, yeah... you
> were trying to say you were cleaning off the *outside* of the unit and
> hit a button. Why couldn't you just say that????

I thought it would have been obvious. If I was cleaning a microwave and
it came on, obviously I was cleaning the outside of it. Why can't you get
a higher IQ instead of demanding redundancy from me?

Damaeus

Reading from news:rec.food.cooking,
"Nancy Young" > posted:

> My ex inlaws were the first people I knew to have a microwave, back in
> the 70s. My mil wasn't used to it yet and put a coffee pot in there
> that had a metal band. Sparks flew. Put me off trying the foil thing,
> not that I make casseroles in the microwave anyway.
>
> But for sure whatever you microwaved could not be completely wrapped in
> foil, that would cause a problem.

Sometimes a microwave can alert you to foreign objects in your food. I
once was in a hurry to eat, so decided to microwave a Night Hawk TV
dinners with the charbroiled steak and beans. As soon as I started the
microwave, something was popping like mad in the steak patty. I'm not
sure what it was, but I pulled it out and something was in the meat. I
scooped it out, dropped it in the trash, put the dinner back in, and never
heard another peep out of my steak.

Damaeus

On Sat, 13 Mar 2010 23:11:25 -0600, Damaeus
> wrote:

> I thought it would have been obvious. If I was cleaning a microwave and
> it came on, obviously I was cleaning the outside of it. Why can't you get
> a higher IQ instead of demanding redundancy from me?

No, it wasn't obvious and you're a self absorbed idiot.

--
I love cooking with wine.
Sometimes I even put it in the food.

Reading from news:rec.food.cooking,
sf > posted:

> On Sat, 13 Mar 2010 23:11:25 -0600, Damaeus
> > wrote:
>
> > I thought it would have been obvious. If I was cleaning a microwave and
> > it came on, obviously I was cleaning the outside of it. Why can't you get
> > a higher IQ instead of demanding redundancy from me?
>
> No, it wasn't obvious and you're a self absorbed idiot.

You're the one who assumed you knew what I was "trying" to say, when in
fact, I said exactly what I wanted to say. You simply didn't understand
it, and you assume it's my fault that you can't read English. The reason
it wasn't obvious to you is because you're the idiot. You didn't
automatically know that a microwave can only come on with the door closed.
You were scratching your head for a moment wondering how that could
happen, when it never happened like that at all. If the microwave had
been defective, yes it would have. But I would have pointed out the
defect. I pointed out no defect, so again, you're an idiot.

Damaeus

Nancy Young wrote:
> Damaeus wrote:
>> Reading from news:rec.food.cooking,
>> "Nancy Young" > posted:
>
>>> Years and years ago I read that you could save the corners of
>>> a casserole from being overdone in the microwave by wrapping
>>> them in foil, but the artical showed how you really had to make
>>> the foil smooth to keep the microwaves from reflecting all over.
>>>
>>> It was interesting to read, but nothing I'd ever try.
>>
>> Me neither. Once I was cleaning a microwave and accidentally turned
>> it on. There was a piece of cake inside wrapped in foil and sparks
>> started flying off the foil.
>
> My ex inlaws were the first people I knew to have a microwave,
> back in the 70s. My mil wasn't used to it yet and put a coffee pot
> in there that had a metal band. Sparks flew. Put me off trying the
> foil thing, not that I make casseroles in the microwave anyway.
>
> But for sure whatever you microwaved could not be completely
> wrapped in foil, that would cause a problem.
>
> nancy

I do casseroles in the MW all the time, never had a corner get overdone.
Of course ours is a carousel Sharp so the rays are directed into the
casserole all over and not just in certain places.

I've baked cakes and pies in the microwave when the main oven was busy
with something else. The oven can be used as a plain microwave, a
microwave/convection combination, or just as a convection oven. This is
our second one since 1981 and I wouldn't be without one just like it.
Particularly when most of the descendants descend upon us like a horde
of locusts.

"George Shirley" > wrote in message
...
> Nancy Young wrote:
>> Damaeus wrote:
>>> Reading from news:rec.food.cooking,
>>> "Nancy Young" > posted:
>>
>>>> Years and years ago I read that you could save the corners of
>>>> a casserole from being overdone in the microwave by wrapping
>>>> them in foil, but the artical showed how you really had to make
>>>> the foil smooth to keep the microwaves from reflecting all over.
>>>>
>>>> It was interesting to read, but nothing I'd ever try.
>>>
>>> Me neither. Once I was cleaning a microwave and accidentally turned
>>> it on. There was a piece of cake inside wrapped in foil and sparks
>>> started flying off the foil.
>>
>> My ex inlaws were the first people I knew to have a microwave,
>> back in the 70s. My mil wasn't used to it yet and put a coffee pot
>> in there that had a metal band. Sparks flew. Put me off trying the
>> foil thing, not that I make casseroles in the microwave anyway.
>>
>> But for sure whatever you microwaved could not be completely
>> wrapped in foil, that would cause a problem.
>>
>> nancy
>
> I do casseroles in the MW all the time, never had a corner get overdone.
> Of course ours is a carousel Sharp so the rays are directed into the
> casserole all over and not just in certain places.
>
> I've baked cakes and pies in the microwave when the main oven was busy
> with something else. The oven can be used as a plain microwave, a
> microwave/convection combination, or just as a convection oven. This is
> our second one since 1981 and I wouldn't be without one just like it.
> Particularly when most of the descendants descend upon us like a horde of
> locusts.

Yes, I use mine in a similar way Mine is a Panasonic. and I am on my
second Excellent bit of kit


--
--
https://www.shop.helpforheroes.org.uk/

On Sat, 13 Mar 2010 21:12:39 -0600, Damaeus
> wrote:

>Reading from news:rec.food.cooking,
>"Nancy Young" > posted:
>
>> Damaeus wrote:
>>
>> > I've always wondered how you can get away with having a stainless
>> > steel interior for a microwave/convection oven, yet you're not
>> > supposed to put stainless steel cutlery, bowls, foil, or other metal
>> > objects inside it when microwaving.
>>
>> Years and years ago I read that you could save the corners of
>> a casserole from being overdone in the microwave by wrapping
>> them in foil, but the artical showed how you really had to make
>> the foil smooth to keep the microwaves from reflecting all over.
>>
>> It was interesting to read, but nothing I'd ever try.
>
>Me neither. Once I was cleaning a microwave and accidentally turned it
>on. There was a piece of cake inside wrapped in foil and sparks started
>flying off the foil.
>
>Damaeus

You're obviously making that up, just so you'd have more of your
stupidity to post.

sf wrote:
>DamnAnus wrote:
>
>> Once I was cleaning a microwave and accidentally turned it
>> on. There was a piece of cake inside wrapped in foil and sparks started
>> flying off the foil.
>
>How does a microwave start when the door is open? Oh, yeah... you
>were trying to say you were cleaning off the *outside* of the unit and
>hit a button. Why couldn't you just say that????

Because he indeed meant it turned on with the door open. Just because
he doesnt have a clue how microwaves work doesn't mean no one else
will catch him in a big fat lie.

And microwaves ovens don't start by only hitting the start button, you
at least have to choose a time first, and with most a function too.
There are safety interlocks built in... my microwave requires pressing
at least three different pads before it will start, and all the pads
need to be pressed in the correct order, and all pressed with the door
closed or they won't register.

And why would there be something *wrapped in foil* inside... no one
puts anything inside (foil or not), doesn't turn it on, and then
decides to clean the outside... that's not logical, and if it makes no
sense it's not true... this DamnAnus creep is simply making stuff up
and then attempts to woim out.

In article >,
brooklyn1 > wrote:

> And microwaves ovens don't start by only hitting the start button, you
> at least have to choose a time first, and with most a function too.
> There are safety interlocks built in... my microwave requires pressing
> at least three different pads before it will start, and all the pads
> need to be pressed in the correct order, and all pressed with the door
> closed or they won't register.

Mine will start with the press of one of the "express" buttons. 1 thru 6
for 1 to 6 minutes. 1 press and it comes on instantly.

Not all microwaves are the same.

But, the door does have to be closed...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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In article >,
Christine Dabney > wrote:

> On Sun, 14 Mar 2010 10:20:26 -0600, Omelet >
> wrote:
>
>
> >Mine will start with the press of one of the "express" buttons. 1 thru 6
> >for 1 to 6 minutes. 1 press and it comes on instantly.
>
> The one here at the apartment does the same.
> >
> >Not all microwaves are the same.
> >
> The old one I have in ABQ has a minute button, so I can add minutes. I
> often just use that feature. Just click it 3 times for 3 minutes..is
> very fast.
>
> Christine

Cool. I was just disputing Shel's claim that no microwave came on if you
hit a single button. :-) Mine has 6 of them that will start it. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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Clueless AOL newbie Sheldon "Pussy" Katz wrote:

> And why would there be something *wrapped in foil* inside... no one puts
> anything inside (foil or not), doesn't turn it on, and then decides to
> clean the outside... that's not logical, and if it makes no sense it's not
> true... this DamnAnus creep is simply making stuff up and then attempts to
> woim out.

So... In YOUR world, people just make things up and post them for the sake
of posting? How sad.

Bob

Om wrote:

> Cool. I was just disputing Shel's claim that no microwave came on if you
> hit a single button. :-) Mine has 6 of them that will start it. <g>

Pussy is pretty sheltered when it comes to things like cooking. Or hygiene.
The only thing he really likes to do is cuddle with prepubescent boys.

Bob

On Fri, 12 Mar 2010 10:21:50 +0200, ChattyCathy
> wrote:

>I have one, and I agree with what Bob said about the chicken. IME, most
>things that you'd roast/bake in a conventional oven can be done on the
>convection setting (as long as it fits in the MW).
>
>I'd say you got lucky there.

We've now cooked a pair of game hens in it. Works slick. Since there
is no conventional second oven, holiday and party planning is going to
have to smarten up!

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines