Baked potatoes. They're much better than microwaved ones.
I have to admit that's about it. As for cooking meat, I don't like the way fat splatters all over the inside, and I think I do a better job than the Advantium of timing things just right.

I have the E'lux Speed Oven, about the same thing as the Advantium. I've asked myself why I thought I needed it. After a year, I haven't used it very much other than as a very expensive microwave.

Like Christine, I hate the splatters that are hard to clean off. I made the mistake early on of making a high heat whole chicken. A day of applying elbow grease to the splatters that got baked on cured me of doing anything like that again. I thought, WTH...there's no self cleaning cycle? Nope.

So, while I've made a few recipes from the cookbook that came with the speed oven, I just use my big wall oven for reg. baking and roasting. There are times when I could use the speed oven but I just don't seem to think of it. Like when I make a casserole that just needs to go into the oven to "heat 'till bubbly and cheese is melted'.

Nancy

So glad to read this post. I was thinking about the Advantium when I redid my kitchen 3 years ago and decided against it. You're making me feel real good about my decision. I probably wouldn't have gotten beyond baked potatoes either!

I'm not sorry I got it. I may still expand my repertoire.
And the baked potatoes take about 8 minutes instead of 45 or more in the oven. :-)

I dread the day mine bites the bullet. It has helped me innumerable times with last minute stuff.

Potatoes - yellow and sweet, and I make corn breads/quick cakes in them all the time. I've even done scones. I don't do meats in them, but I do french fries and other foods that need to be crisped, not soggy nuked. Roasted garlic in four minutes.

I've even taken to blind baking pie crusts.

I see I'm not the only one with an expensive microwave- we need to find ways to use it! I did the same thing as many of you- cooked meat once and made a mess! I did get it all off and vowed never to do anything that splatters again. I do make chicken nuggets for the grandkids- that works great! It came in handy New Years Eve when I had 14 for dinner. I had a prime rib in the oven so put the twice baked potatoes in the Advantium to heat up and then used the warmer to keep them until serving time. I used the rack and 2 large caserole dishes. It worked great.
Has anyone used the convection oven? LIke for chocolate chip cookies or box cake mixes? Jessyf, do you use the speed cook or convection for corn bread and cakes?
Thanks guys,
Joan

Joan, I have an older model, I don't know about 'convection' setting. Mine has the 'halogen' upper and lowers. So I guess I just use the speed cook functions.

Advantiums would be perfect for something like twice baked potatoes.

I had no idea what an Advantium was till I googled it.

I was thinking it was like those Nu-Wave infrared counter-top roasting things. I would think they would be a bugger to clean too afer cooking a chicken.

Wow. I feel like I'm still rubbing two sticks together in my kitchen.

My regular oven has a broken bake element. It will take 4 weeks to get a new one. So I am using my Advantium 240 for everything now. I am having much more success lately. Made meatloaf today and brownies. Both came out great. Biscuits were over cooked, so need to shorten time. We frequently make homemade pizzas in this oven with good success.

I have the GE Trivection oven which can be used as a regular oven, a convection oven and a speed bake oven...it throws in a little bit of microwave to get things done faster, but not enough to use as a stand alone microwave. It will take a 30 min casserole down to 10 min and I've done a 4 lb boneless pork roast in 30 min and it came out fine. I've also used it to speed up reluctant roasts that weren't getting done fast enough in the regular oven.

Wow - resurrected thread.

I've been using mine lately for boxed coffee cake and corn bread mixes from Trader Joe's for the bottomless pits AKA young adult men living in my house. Eight minutes without preheating an oven.

That being said, the microwave section just went out a couple of days ago, stay tuned for how we fix it ourselves. We used repairclinic.com to help us fix our 20 year old dryer last month - with video instructions so easy to follow that I could have fixed it myself.

The rubber button cover on the Advantium's timer button came off.
The GE Help line says I have to call a repairman! All I wanted to know is what glue is okay (won't seep into the space) to use to stick it back on top of the little plastic stalk that is the real button! The customer service rep was at a loss. Requires a service call!

cloudy_christine : what glue did you end up using?
our button fell off too and awaits your good counsel.

Ha! The button cover is still off. I'm embarrassed to see how long it's been.

Carol and christine, I don't have an Advantium, but I have a downdraft vent and I just reattached its plastic flex power button cover with standard two tube epoxy (plastic to metal) and so far so good.

Re expensive microwave: I have the KA version. It won't allow microwaves with the other functions, but it is a true convection oven with a ceramic 'broiler' as well as a microwave. Being small, it heats up fast and bakes breads and pies well. I would assume the Advantium would do as well.

Hi,
I need some help. My oven just broke and can't be fixed until middle of next week. So I'm turning to my advantium to make my apple crumb pie and pecan pie. I'm a little nervous of how it's going to turn out. Has anyone made an apple pie in there's and can tell me what settings and how long?

I haven't done an apple pie in the Advantium, but I have done casseroles, and it's pretty much the same kind of thing. Dense and in a dish.

Just treat the Advantium like a regular oven. Set it to oven/conv, preheat yes, set temperature with the wheel. I'd also bake it on the wire shelf, though it's probably fine on the tray.

Because it's convection, you should lower the temperature or the time, if you normally use a straight bake (or if you're following a standard recipe). I'd go 375ð F for 45 minutes and see how it's doing. If the apples are raw, it might need more like an hour. Cover the edges loosely with parchment or foil to keep them from over-crisping.

If you want a taut top crust, however, you could heat the oven to more like 425ð, then drop it to 375ð or even 350ð when you put the pie in. The extra heat to start firms it up so it doesn't follow the lumps of the fruit (i.e., slump).

Pies are awfully forgiving. Just keep an eye on it, and it'll be fine.

Good luck!

I found this old thread but thought I'd chime in with what we make in our Advantium 240. Our regular speed cook foods: baked potatoes, potato slices with sea salt & olive oil, tater tots, banana nut muffins or corn bread muffins (we use silicone cups), brownies, frozen pizzas, nachos, melted meat/cheese sandwiches, toast, garlic bread, roasted asparagus (or other veggies). Could I make these in a regular oven? Yes, but then I'd have to wait for it to preheat. When my hungry family and I walk in the door we want something on the table ASAP. The warm feature is great too for late plates or on holidays.

Resurrecting an old threat - has anyone cooked skinless/boneless chicken breasts in the Advantium? GE says to thaw first, but I imagine it's possible.

We don't have thread police in this forum. Feel free to start a new thread any time you have a question. You'll probably get more answers. We usually think resurrected threads contain spam--I opened this expecting to flag spam. :)

The only good way to cook frozen raw chicken is sous vide. Next best, because it's most like, is low and slow. In theory, the speed function could work, because thermal cooking transfers heat from the outside in and microwave stirs up the electrons to make heat on the inside. The problem is getting the inside heated enough before the outside is ruined. I would trust GE on this, that it's not a good choice.

I'm not really thrilled with the quality of the cook of chicken on speed cook even following the directions perfectly. It comes out edible, but the actual fact of speed cooking is antithetical to developing flavor. For the quickie-chickie between getting home and having to leave time for busy schedules, it's kind of a miracle, but rewarmed long form chicken tastes better if one has time to cook it ahead of time.

The Advantium defrost settings work well. Why not just defrost first?