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