Super Easy RV Convection Oven Cooking and Baking Tips

I love my RV convection oven/microwave combo unit. Once you understand its settings, it can do much more than reheat leftovers. This guide brings together Mary Jane Curry's convection cooking tips, a demonstration with Jennifer Wendland, and step-by-step instructions from the High Pointe unit in her Class B RV.

Start with your own appliance manual. The button sequences below describe that particular unit, not every RV oven. Temperature settings, approved racks, cookware, preheating instructions and electrical requirements vary by model.

How an RV convection oven differs from a microwave

In convection mode, a heating element and fan circulate hot air around the food. Microwave mode heats food differently and has different cookware requirements. A combination setting may use both methods, so do not assume accessories safe in convection-only mode are safe in microwave or combination mode.

Many RV propane ovens are conventional ovens rather than convection microwaves. If you are troubleshooting a conventional oven, see our separate tips for cooking in an RV oven.

Watch Mary Jane and Jennifer use an RV convection oven

Mary Jane demonstrates convection cooking with Jennifer in the video below. For the raspberry scones mentioned in the demonstration, see the scone recipe; Mary Jane suggests adding raspberries with the chocolate chips.

Practical convection oven tips for baking and roasting

• Leave room for air to circulate. Use the manufacturer's approved rack and observe the clearances in your manual. Do not crowd the oven or let a rotating dish touch its walls.
• Choose cookware for the selected mode. Low-sided pans can help hot air reach food during convection cooking. Only use pans, racks and other accessories approved for your appliance and cooking mode.
• Preheat when the recipe and manual call for it. Wait for the oven to reach its selected temperature before adding food.
• Start with a familiar recipe. Keep notes on the temperature, cooking time and results so you can adjust your next batch.
• Check earlier, rather than assuming a fixed time saving. Convection can brown and cook food faster, but results depend on the food, pan, load and oven.
• Keep the fan's airflow clear. Follow the manual for rack position and pan placement; do not cover vents or improvise with accessories.

Circulating heat can improve browning and reduce uneven cooking. It is not a guarantee that every pastry will rise higher or every casserole will have the same texture. Browning a roast does not seal in its juices.

Converting a conventional oven recipe: 25°F is not 25%

If your manual recommends it, a common starting point for a conventional oven recipe is to reduce the temperature by 25°F, not by 25 percent. For example, 350°F becomes 325°F. Some ovens automatically adjust the temperature, and recipes written for convection may already account for it; check before making another adjustment.

Alternatively, the manual or recipe may recommend checking the food sooner at the original temperature. Do not automatically reduce both time and temperature. Cooking time is measured in minutes, not degrees. Use a food thermometer when checking meat and poultry rather than relying on browning or a timer alone.

Using the High Pointe convection/microwave in Mary Jane's RV

Mary Jane's unit runs on electricity from shore power or her RV generator. Check the electrical requirements of your own appliance before using it, particularly when camping without hookups.

On the unit described here, button 6 selects 325°F and button 7 selects 350°F. Read the temperature labels and manual for your unit instead of assuming every number follows the same temperature increment.

Preheat, load and set the cooking time

1. Press Convection and select the temperature appropriate for your recipe and oven.
2. Press Start to preheat. On this unit, the oven beeps when it reaches the selected temperature.
3. Open the door and position the approved convection rack as instructed in your manual. Follow that manual's guidance about whether the rack stays in during preheating.
4. Place the oven-safe dish on the rack. Check clearance around the dish and confirm that it can rotate freely if the turntable operates in this mode.
5. Enter the cooking time in the format used by your oven. On Mary Jane's unit, 3000 means 30 minutes and 0 seconds; entering only 30 means 30 seconds.
6. Press Start. Check progress as appropriate for the recipe, using oven mitts when handling hot dishes or racks.

On this unit, you can pause with Stop and resume with Start. Follow your manual if your controls differ. Avoid repeatedly opening the door during baking, especially while a cake is setting.

Mango chicken breast over crisp salad greens

The original recipe below is a starting point from Mary Jane. The video also links to her separate Glacier Chicken recipe and demonstration. They are different preparations, so follow the ingredients and directions for the recipe you choose.

Mango Chicken Breast over Crisp Salad Greens

Serves 4

Ingredients

• 2–4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 12 oz mango chutney
• 1 tbsp honey mustard
• 1 lime, juice and zest
• Salad greens, for serving

Rub

• 4 tsp brown sugar
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp salt

Instructions

Preheat in convection-only mode to 400°F, following your manual for rack placement. On the High Pointe unit described here, button 9 corresponds to 400°F. Do not assume that button applies to another model.

While the oven heats, place the chicken in an ovenproof dish, leaving space between pieces. Coat with the olive oil and rub ingredients. Do not rinse raw chicken, and wash your hands and any utensils or surfaces that touch it.

Position the approved convection rack and dish according to your appliance manual. Bake for 10 minutes, then carefully turn the chicken and continue cooking. The original recipe gives additional times of 12–15 minutes for a 5-ounce breast, 15–20 minutes for a 7-ounce breast and 20–25 minutes for a 10-ounce breast. Treat these as estimates, not a test of doneness: the thickest part of every breast must reach 165°F on a food thermometer.

Using oven mitts, place the hot dish on a heat-safe surface. Let the chicken rest for 5–10 minutes, loosely tented with foil rather than covering the hot dish with plastic wrap.

Transfer the chicken to a clean cutting board and slice against the grain. Combine with mango chutney, mustard, lime juice and zest, then serve over salad greens.

Storage

Refrigerate cooked chicken promptly, within two hours, or within one hour if the ambient temperature is above 90°F. Use refrigerated leftovers within 3–4 days. For the original recipe's freezer option, package for up to one month and label with the recipe name and date. Reheat leftovers to 165°F.

More RV oven recipes and firsthand experiences

• Acorn squash and seeds in an RV convection oven
• Grilled asparagus using an RV oven's grill function — check that your own model has that function.
• A firsthand account of baking in a High Pointe convection oven

Mary Jane's cookbook is Small Kitchen Big Flavors! Find more from her at Small Kitchen Big Flavors.