I have a combination microwave oven (Sharp 959, UK) My question is, if
I am using a recipe or preparing a ready-meal, do I use the
temperature for conventional oven or fan oven, bearing in mind that the
Sharp does have a fan. The manufacturer's helpline wasn't very
convincing, saying, "Oh, it's got a fan so it'll be the fan
temperature". Any advice on this?

Regards and thanks in advance

Syke

On Jul 6, 2:15*pm, Syke > wrote:
> I have a combination microwave oven (Sharp 959, UK) *My question is, if
> I am using a recipe or preparing a ready-meal, * do I use the
> temperature for conventional oven or fan oven, bearing in mind that the
> Sharp does have a fan. *The manufacturer's helpline wasn't very
> convincing, saying, "Oh, it's got a fan so it'll be the fan
> temperature". *Any advice on this?
>
> Regards and thanks in advance
>
> Syke

I very likely have the same Convection Micro you have. It is a
Convection Oven, you will use the temp/time for "fan oven." The
convection (fan) feature merely blows the oven heat around, which
speeds cooking a bit but also may be quicker to dry things out.
....Picky

On Wed, 6 Jul 2011 15:36:47 -0700 (PDT), JeanineAlyse
> wrote:

>On Jul 6, 2:15*pm, Syke > wrote:
>> I have a combination microwave oven (Sharp 959, UK) *My question is, if
>> I am using a recipe or preparing a ready-meal, * do I use the
>> temperature for conventional oven or fan oven, bearing in mind that the
>> Sharp does have a fan. *The manufacturer's helpline wasn't very
>> convincing, saying, "Oh, it's got a fan so it'll be the fan
>> temperature". *Any advice on this?
>>
>> Regards and thanks in advance
>>
>> Syke
>
>I very likely have the same Convection Micro you have. It is a
>Convection Oven, you will use the temp/time for "fan oven." The
>convection (fan) feature merely blows the oven heat around, which
>speeds cooking a bit but also may be quicker to dry things out.
>...Picky

I have to get out more often. I didn't even know that there were ovens
that were both convection and microwave. I thought it was one or the
other. The turntable in mine has quit working, so I might get one of
those as a replacement. I'll have to do more checking on them first.
How do you like yours? How well does the convection type of cooking
work in it?

On 7/6/2011 4:15 PM, Syke wrote:
> I have a combination microwave oven (Sharp 959, UK) My question is, if I
> am using a recipe or preparing a ready-meal, do I use the temperature
> for conventional oven or fan oven, bearing in mind that the Sharp does
> have a fan. The manufacturer's helpline wasn't very convincing, saying,
> "Oh, it's got a fan so it'll be the fan temperature". Any advice on this?
>
> Regards and thanks in advance
>
> Syke
My Sharp microwave/convection is not the exact same number as yours but
close. I use the temperatures for regular conventional ovens. The fan in
the combination unit is to ensure circulation of the heated air. I have
a cookbook that came with mine that tells you temps and times for
various foods. You might look for one online and then download it.

George

On Jul 6, 4:15*pm, James Post > wrote:
> I have to get out more often. I didn't even know that there were ovens
> that were both convection and microwave. I thought it was one or the
> other. The turntable in mine has quit working, so I might get one of
> those as a replacement. I'll have to do more checking on them first.
> How do you like yours? How well does the convection type of cooking
> work in it?- Hide quoted text -
The price for one is higher than a Micorwave of the same size, but
comparible to a Convection-only oven. I was advised to buy mine, and
have never been sorry to have done so. It does everything a Micro can
do, and all that a Convection oven can. The best and worst parts?
I live in the desert and Convection "oven-ing" anything is faster and
produces far less room heat than does my non-convection gas oven. But
it's too small for some things I'd like to use it for, and it takes up
more counter space than I'd like in my one butt kitchen where space is
premium. The Microwave is at least as good or better than a micro
only unit can be.
As to size being a small problem, it cannot accomodate the common
cookie sheet, nor can a 9x13" pan/dish fit into it and turn. When
microwaving, non-metal dishes have to be used, but metal is fine
otherwise. I have had mine for over 15 years and only once has it
needed repair when the turntable motor [or whatever] had to be
replaced after ten years of use. Do look into getting one, and any
appliance repair people I've talked to about the Sharp models highly
recommend them over any other.
....Picky

"George Shirley" > wrote in message
.com...
> On 7/6/2011 4:15 PM, Syke wrote:
>> I have a combination microwave oven (Sharp 959, UK) My question is, if I
>> am using a recipe or preparing a ready-meal, do I use the temperature
>> for conventional oven or fan oven, bearing in mind that the Sharp does
>> have a fan. The manufacturer's helpline wasn't very convincing, saying,
>> "Oh, it's got a fan so it'll be the fan temperature". Any advice on this?
>>
>> Regards and thanks in advance
>>
>> Syke
> My Sharp microwave/convection is not the exact same number as yours but
> close. I use the temperatures for regular conventional ovens. The fan in
> the combination unit is to ensure circulation of the heated air. I have a
> cookbook that came with mine that tells you temps and times for various
> foods. You might look for one online and then download it.

Mine is a Panasonic and excellent too. I use the same convection temps I
use on my big ovens.

On Wed, 6 Jul 2011 20:09:52 -0700 (PDT), JeanineAlyse
> wrote:

>On Jul 6, 4:15*pm, James Post > wrote:
>> I have to get out more often. I didn't even know that there were ovens
>> that were both convection and microwave. I thought it was one or the
>> other. The turntable in mine has quit working, so I might get one of
>> those as a replacement. I'll have to do more checking on them first.
>> How do you like yours? How well does the convection type of cooking
>> work in it?- Hide quoted text -
>The price for one is higher than a Micorwave of the same size, but
>comparible to a Convection-only oven. I was advised to buy mine, and
>have never been sorry to have done so. It does everything a Micro can
>do, and all that a Convection oven can. The best and worst parts?
>I live in the desert and Convection "oven-ing" anything is faster and
>produces far less room heat than does my non-convection gas oven. But
>it's too small for some things I'd like to use it for, and it takes up
>more counter space than I'd like in my one butt kitchen where space is
>premium. The Microwave is at least as good or better than a micro
>only unit can be.
>As to size being a small problem, it cannot accomodate the common
>cookie sheet, nor can a 9x13" pan/dish fit into it and turn. When
>microwaving, non-metal dishes have to be used, but metal is fine
>otherwise. I have had mine for over 15 years and only once has it
>needed repair when the turntable motor [or whatever] had to be
>replaced after ten years of use. Do look into getting one, and any
>appliance repair people I've talked to about the Sharp models highly
>recommend them over any other.
>...Picky

Thank you for all that information.

On Thu, 07 Jul 2011 11:40:42 -0400, James Post >
wrote:

> Do look into getting one, and any
> >appliance repair people I've talked to about the Sharp models highly
> >recommend them over any other.
> >...Picky
>
> Thank you for all that information.

I've had a Sharp Half Pint microwave now for years and never had
trouble with it.

--

Today's mighty oak is just yesterday's nut that held its ground.