Yahoo Message Number: 2853 (http://groups.yahoo.com/neo/groups/Country-Coach-Owners/conversations/messages/2853)
Hello everyone.
I'm Tom and I and new to the group. I'm a very soon to be retired physician and my wife, Pat, and I plan to become 1/2 timers in a about 2 months. We will be dividing our time between our home in Central Oregon (summers) and So. Cal in and about the Outdoor Resorts in Indio, during the winter months.
Our coach ( 2002 Intrigue - Evening Star - 36' double slide) is equipped with a "regular" convection/microwave oven as were several of our motorhomes in the past. This oven works fine, except the warm up cycle of the convection portion takes forever to get hot and it's not worth the time/effort to set it up many times. We are therefore interested (and thinking about) upgrading (changing) our convection/microwave to the Avandium oven. The trouble is, we really don't know if the Avandium is a real advantage or not!
My question is this. Is there anyone in the group that has the Avandium oven in the CC who has experience using both the regular convection/microwaves and then the Avandium? If so, how you found the Avandium to be and is it truly an advantage over the regular type combination convection/microwaves? Does food come out browner? Does is broil? Is it true that there is no "preheat" time necessary?
Answers we receive will greatly influence our decision to "upgrade" our coach the Advantium oven or not. And we very much appreciate any response - positive or negative - that will come our way.
Thanks so much.
Tom Sims