On Tue 18 Oct 2005 12:59:16p, Steve Calvin wrote in rec.food.equipment:

Monika Adamczyk wrote:


My Sharp oven uses combination of microwave and convection for roasting
mode and allows using metal grill rack. I also often put a disposable
pizza pan on the turntable to avoid need to clean it and usually don't
have any problem with it.

Monika
Same with my GE. The only time I'd be leary of using metal is under full
microwave operation.

As for longevity, our GE over the range combo has been running perfectly
for 6.5 years.


I think the combination ovens are great if you have to save space, but I
prefer having separate units. I have frequently found that I wanted to zap
something in the m/w which I was cooking or roasting something in the
convection oven. Can't have it both ways. :-)

For a countertop convection oven I would have recommended the Farberware,
but the OP feels it's too expensive. I feel it's worth every penny. I had
an early Farberware model in the 1970s that cost $199. A couple of years
ago I bought the current model. Much more expensive, but really nice.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

Edwin Pawlowski wrote:
"Joe Doe" wrote in message

In combination mode, I assume you are restricted to non-metalic baking
trays?


No, but IMO, you get better results with non-metallic. Metal trays allow
the waves to enter from the open top only.



Good point Edwin. I have used metal but prefer to use my glassware.

--
Steve

Never read the fine print. There ain't no way you're going to like it.