The only thing the Thermador didn't have was a convection fan. It was self clean, broil, timed bake, bake, micro, broil/micro, bake/micro with a low, medium or high setting for the microwave. I personally rarely used the microwave only setting since I had a stand alone microwave. From what I understand that is why it went out of favor with consumers - it was a poor micro-only oven. Now as to the design flaws of the built-in Jenn-Air convection/microwave, I'm going to be adding to this so I don't make any mistakes and misrepresent it. I rarely use the Jenn-Air convection/microwave any more. My biggest complaint is that it turns itself off. I'll preheat it, hear the bell that it reached temperature and when I'm finished prepping find the oven has turned off. It will only preheat for a certain amount of time and after that time has been reached, it will exhaust the heat from the oven. A second complaint is the temperature fluctuation - more frequently lower than higher. The temperature is displayed on the digital readout. Heaven forbid that you open the door to check on your food, it takes forever to re-reach the set temperature. The oven was half programmed correctly. The oven does permit one to set the convection/roast/microwave to any combination one would desire. It's the convection/bake/microwave that can't be set other than the reprogrammed settings. So the capability is there - just incomplete. There is one thing that we do use the oven for regularly and that is reheating pizza, pancakes and waffles on the crisper pan. If you are into convenience foods then this oven is for you. There are just two of us and we both cook so normally we would use the smaller convection/microwave oven more - we don't because of our frustration with the product. As I had said we did use the GE convection/microwave more than our full-sized oven. I will be adding to this post. There are more complaints. I just want to document them correctly.

When our 7 year old GE Profile over-the-range Microwave went out a few months ago, we wanted to get a convection/microwave unit so we would not longer need a Toaster Oven/Convection sitting on the counter taking up space. But we had to find one that would work in our space, as there is a full-granite backsplash that comes right up under the cabinets. The problem was finding a unit where the rear-wall template wouldn't have to be drilled into the granite. All of the KitchenAid/Whirlpool units were 17-18" down in the back, which would put them 2-3" down into the granite. So we ended up having to go with another GE and got the JVM1790SK for about $430 (it was only $60 more than the non-convection PVM1870SMSS). We've used it for about 2 weeks now and works good. Have done some convection baking and fast-bake (that uses both the Microwave and Convection together). So far the only thing that hasn't turned out grate was pizza, as it was still soft in the middle (not crispy). That's probably because there' no bottom heating element (there's just a 1550W coil on the right-side around the fan).

Most times, existing cabinetry for 27" ovens can be trimmed to fit 30". However, I would NEVER put a warming drawer under a stack. It's too low to get used comfortably. Plus you will need to run a new electrical outlet there to power it. If you want a warming drawer, put it in a buffet cabinet close to the point of eating, or put it close to the cooktop.

jkayd_il5- I use the racks, especially for breads and baked goods. Air circulates around your food when it's on a rack to help it bake more evenly and quicker. You may be able to order them from Sharp. If not, you could use a wire cooling rack to raise the item at least a little. I roast meats in an oven bag in order to keep them moist and save on clean-up. Just follow instructions for using them (make sure you cut the vent holes in them). Place it in an oven-safe dish/pan that will fit on the turntable. If you are going to roast meat, place a glass pie dish on the turntable and place a wire cooling rack over it. The pie dish will catch the drippings. Here are some recipes from the Sharp Cookbook that may help you get an idea of what it will do. POT ROAST WITH VEGETABLES 4-5 pound round or chuck pot roast 1/2 t. salt 1/2 t. garlic powder 1/2 t. dried thyme leaves 1/8 t. pepper 4 potatoes, peeled and quartered 3 onions, quartered 2 carrots, sliced 3/4 c. water 2 T. brown bouquet sauce Place meat in 4-quart casserole. Pat seasonings into meat. Add vegetables. Combine water and browning sauce; pour into casserole dish. Cover. Roast 22 to 24 minutes per pound on HIGH MIX or until meat is fork-tender. Allow to stand 5 minutes. -------------------------------------------------------- I always bake my pizzas in the Sharp. Preheat oven to 400°F. I bake it on LOW MIX BAKE. You can bake cookies in a pizza pan on the turntable. If you have a rack you can bake 2 levels at once. PEANUT BUTTER COOKIES 1/2 c. peanut butter 1/2 c. granulated sugar 1/2 c. packed brown sugar 1/4 c. margarine or butter 1/4 c. vegetable shortening 1 egg 1-1/4 c. all-purpose flour 3/4 t. baking soda 1/2 t. baking powder Combine peanut butter, sugars, margarine, shortening and egg; beat until smooth. Blend in flour, baking soda and baking powder. Preheat oven to 350°F. Shape dough into 3/4-inch balls. Place 2 inches apart on lightly greased round baking pans (12-inch pizza pans work for me - you can also line the pans with parchment paper, if you'd like). With fork, flatten in crisscross pattern. Bake 12 minutes at 350°F or until set but not hard. Cool on wire racks. ````````````````````````````````````````````````````````` CHOCOLATE CHIP BARS 2-1/4 c. all-purpose flour 1 t. baking soda 1/2 t. salt 3/4 c. granulated sugar 3/4 c. packed brown sugar 1/2 c. margarine or butter 1/2 c. vegetable oil 1 t. vanilla 2 eggs 1 package (12-oz.) chocolate chips 1 c. chopped nuts Combine flour, soda and salt; set aside. Cream together sugars, margarine, oil and vanilla. Beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate chips and nuts. Spread mixture into 13x9x2-inch ungreased pan. Set oven for turntable-OFF. Bake 18-22 minutes on LOW MIX or until wooden pick inserted in center comes out clean. Let cool in pans. Cut into 32 squares. Free\-form yeast breads \- Remove turntable from the oven. Shape bread; place directly on turntable. No preheating is needed. Bake for three\-fourths of the time in your conventional recipe on LOW MIX. I take the temperature of breads to check for doneness. Breads are done when the temperature is 195\-210°F. when checked with an instant read thermometer. I bake a panned loaf of yeast bread at 325°F on LOW MIX BAKE \- 20\-30\-minutes, depending on the size of the loaf (on the low rack). Once again, I bake it to the internal temperature between 195\-210°F. If you can get a copy of the cookbook, there is great user\-friendly recipes and information that will help you out. My earlier post also has good information to know. Good luck! \-Grainlady