Combine Microwave and Convection Ovens for Complete Cooking Solutions

The kitchens of modern homes may not be large enough to accommodate everything. It is not possible to store all of the most recent gadgets and appliances in a small kitchen. Instead of keeping a separate convection oven for baking, grilling and roasting, and a microwave oven for cooking, heating, defrosting and steaming, it makes sense to have a two-in-one microwave-cum-convection oven It is an excellent combination because it combines the fast cooking speed of microwaves with the efficiency of convection, which uses two heating elements. Radio waves and hot air will circulate inside the oven to cook any food. While the microwave energy is cooking inside, the convection is browning and crisping up the surface. Microwaves are unable to do this. This results in a perfectly cooked, browned preparation.

Combination Oven Features

Microwaves and convection heating circulation combine to brown the food on the outside.

The fan circulates heat and locks in juices to keep meat moist.

The microwaves defrost food prior to cooking, so there is no need for preheating or thawing. The cooking process is straight out of the freezer into the oven.

The food is browned when it’s cooked in the microwave, making your dish look even better.

The combined benefit is still less expensive than buying two ovens individually, including a microwave, and a convection.

Multiple power levels are available to meet the needs of both heating types.

The three options are microwave only, convection only or both.

The stainless steel oven cavity is very easy to maintain and clean.

Reduced electricity usage since two heating methods help to speed up the cooking process.

Microwaves are fast and can cook food quickly, preserving nutrients. Research has shown that they also help retain minerals and vitamins. In this way, foods that need to be cooked become healthier when they are prepared in the combination oven.

While the convection elements heat up, microwaves begin cooking food. The convection element then takes over and browns the food on top. The cooking time is reduced by almost half.