Expert: Glen Davis - 11/8/2008

Question
I bought a new micro oven with grill and convection. It is Whrilpool magicook 25c. Along with a glass tray they also supply a black metal tray.

--- During Grill or Convection or Combination mood should i remove the glass tray and use the Black metal tray?

--- If I can use the Black Metal tray in Micro oven mode?

Pl asnwer me?

Answer
While this question does not really relate to appetizer recipe questions I will try. My experience with this type of equipment does not extend to a unit that is designed to do all three, but here we go:

First off no matter what you should NEVER place metal of any kind in a microwave. Now it will not explode or anything like you might see Hollywood portray the situation. What actually happens is that the microwaves are reflected by the metal back into the device that generates the microwaves called the "magneto" (I know it is spelled wrong but yes just like the bad guy from the X-MEN comics!).

Second I probably would not use the glass tray for cooking in the oven either standard AKA "still", or convection. The reason is that while in use in a microwave it is not required to put up with as much of a heat load as you would think. This is because there is almost no water in the glass for a microwave to effectively heat an item it relies solely on exciting water molecules which causes them to move resulting in friction. So when you heat something in the microwave, at the most basic level you are using friction to heat things in the microwave.

IN CONTRAST, an oven convection or otherwise heats thing based principally on radiant heat. This is the same way the sun heats the earth. This causes a slower heating because the heat must travel through the surface this result in VERY high heat loads on the cookware.

The third important thing to know is that when cooking in a convection oven be aware that the temperature of the oven can be expected to increase as much as 50 F. The reason for this is because there is a fan actually moving the air around the heating elements. This causes the item to be heated by radiant heating and through the transference of heat from the air. While this does happen naturally in a regular oven as well the effects are negligible.

For this reason heating times in a convection oven are generally reduced by several minutes. To counter over cooking I usually tell people to reduce the temperature a recipe calls for UNLESS THE RECIPE IS DESIGNED FOR A CONVECTION OVEN, by 25-30 F. Where convection ovens really shine is baking bread or roasting meats.

Above all else though, because I am not familiar with your particular oven combination READ THE MANUAL!

I hope that this information has helped you. If you need help with recipes just let me know.

Chef Glen L. Davis II