I assume you are referring to the microwave/convection that I have seen in the various Montana's we looked at? If so, I have oner of those at home (unfortunately they don't put them in the High Country) It pretty much functions like a regular oven. You may have to play with temperature/timing -- the directions on mine said to set it 25 degrees lower than the recipe specifies -- that didn't work -- I generally set it at whatever the recipe calls for and it has worked great. Do be careful -- most of us are used to the microwave being cool -- but because it is functioning as a "regular" oven the racks get HOT!!!
Awesome tips! So do you use metal or only glass or overware (pyrex) type of pans when baking? I guess my "old school" never use metal in a mircowave thinking is asking this question. Glad you both posted about the temperature settings and that the racks get hot. Kathie, yes it is the microwave/confetion combo. Sorry I ommitted that in the first post. Thank you ladies for your tips!