We have had our Trivection for about 4 years now. I'll try and offer some thoughts. Give up using it for small batches of pre-packaged baked goods. They only take a few minutes to bake anyway and speedcook just will not give them time to rise. Same is true for an advantium. For larger things like roasts, turkeys, baked chicken, casoroles or several perfect baked potatoes, it works miracles in record time. For the deli pizza, get yourself a $15 pizza stone from WalMart. Set the oven to conventional bake 450deg and let it pre heat. Then change the temp to the package directions and put the pizza in on the preheated stone. Perfect crisp crust every time. The difference between one rack convection and multi rack is, one rack uses only the rear heating element and fan after preheat. Multi uses the top and bottom elements and fan. My trivection will not maintain temp in the single rack convection mode after it preheats. Its a software bug and ge will not replace the controller. I am told newer ovens (yours hopefully) do not have this problem. Remind me not to buy new release products from GE again.... We love our trivection oven but still use the advantium far more.

At least I wasn't at the scene when the biscuits went POOF! Don't need any more eye problems. Actually it wasn't messy. The biscuits were dry, no moisture; maybe an indication of how long they had been there? I still haven't found the top. Guess I will have to take everything out of the fridge to find it. Makes my back hurt just to think about it. If, and when, I find it I'll post an Alert! I have bought the frozen biscuits but don't really want to heat up the oven just to bake one, and I would only eat one at a meal. I bought this can of biscuits to make Pineapple Upside Down Biscuits, and just hadn't gotten around to it. So much for procrastinating. Interesting to hear how the pop is so startling. Didn't these cans use to have a pull string thingy, or a cut in the wrapper to start pulling with? You can tell I don't buy them often. BTW, if you haven't heard of the Exploding Biscuit story, here is a link. I checked on it to see if it was still there. It is a fun read. Sue Here is a link that might be useful: Biscuits

I haven't made these but have eaten them at a friend's house years ago and I remember them as being very tasty. Thanks for the reminder because this thread prompted me to find the recipe she gave me. SHRIMP CHEESE CUPS Âmakes 16 1/4 lb. peeled, cooked shrimp, finely chopped 1 8-oz. package cream cheese, softened 1/4 cup prepared cocktail sauce 1/8 tsp. dried basil 1/8 tsp. garlic powder 1/8 tsp. marjoram 1/8 tsp. oregano 1/8 tsp. thyme 1 8-oz. package refrigerated crescent rolls In small bowl, beat cream cheese with cocktail sauce and seasonings until smooth. Stir in shrimp. Unroll crescent dough and separate into 4 rectangles. Press perforations together. Cut each rectangle lengthwise, then crosswise, into 4 pieces. Press each piece into small muffin cups. Spoon one rounded Tbs. of cheese mixture into each muffin cup. Lap the overhanging edges of the dough over the filling to enclose it. Bake in preheated 375 degree oven for 10 minutes. Remove from oven and cool on rack for 5 minutes before removing from pan. Serve warm with additional cocktail sauce and garnish with any leftover shrimp.

Hello, just wanted to tell you that I made this recipe (with your help - thank you!!) I cut down the celery to 4 stalks, used an 8 oz jar of relish, left out the hot sauce, used smoked ham cut up fine, added a bit of mayo ....AND IT WAS GREAT! Thank you for all your help! As I noted, I don't cook much and I made these for a party for 40 people. The wraps are all gone, they went quickly, were easy to make and looked nice on the plate. They one thing I was add to the recipe was to make sure you roll the wraps tightly, and "seal" the end with a bit of cream cheese to make sure the wrap stays closed. I cut the wraps about an hour before the party, put them on a platter with sprigs of parsley as garnish, then back in the fridge. T'was easy, good & nice addition to lots of cheese & veggie platters. Thank you again for your advice, it is very much appreciated!