We bought the Electrolux Icon 30" speed oven April of 2006 for $1397 + tax. It is still our most used appliance, The New Icon Induction cooktop that we bought, comes in 2nd, and wayyyy behind those 2 is the Electrolux Icon Convection oven. All have been trouble free. We use the speed oven for "Speed cooking" not nuking yams and baked potatoes, takes bout 7 to 8 minutes (+ preheat time about 5 mins) The convection oven would take 45 minutes + (preheat Probably about 15 mins). Saves a lotta energy and the taters and yams come out great. I also use the speed oven for making toasts, roasting turkey legs, and dressing etc etc etc. When our new-fancy-expensive cooktop died(In less than 2 years Caldera) we even used the speed oven to boil water for spaghetti, as well as cooking the spaghetti sauce in it It boils water a lot faster than the Gas DCS burners, I have outside. Anyway now we have the Induction cooktop, so the speed oven is back to "More routine tasks" One thing we like about the Electrolux Speed oven is that it's "default mode" is microwave--so no fooling around with a menu if ya just wanna "Nuke something. Especially handy early in the AM as I use it to "Nuke my instant coffee" I just push 111 and hit the green start button. Very east also when ya not in a "Nukin' Mood" It has a button for grill, one for roast and one for bake or you canh choose "auto cooking" and follow the bouncing ball "A La Miele" Anyway, we wouldn't hesitate to cook anything in it that would fit, Wife doesn't bake cakes--so no experience there. Good Luck with your choice---I hope they make the Speed ovens in a 24 inch size Electrolux or the Miele, should that be your choice. The Electrolux does require 220 volt power instead of the usual "House 110 volt"--I suspect the Miele does too. Gary

jaxo - I was looking for the same exact thing, and based on my research, I couldn't really find a mw that would also work as a toaster. I think some convection/mw combos are OK for baking, but toast is another matter. The more functions you pack into a mw, the more likely it will break down. I ended up with a Breville smart oven and a regular Sharp mw. I know that's not what you want to hear, with space being at a premium, but that's my experience. Perhaps someone else will chime in with a success story of a toaster/mw, but I would recommend a small toaster somewhere, space permitting.

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

Hard to explain until you have one in hand to experiment with. I replaced my vintage double wall oven with a single side door oven and a built-in steam oven a few years ago. Controlled steam is superior for so many things as mentioned above. All veg, even a simple root veg or potato, has so much flavor. I re-heated frozen lasagna that I made last month...as good even better than when first made. We rely so heavily on roasting/crisping for flavor but often not needed. If I want that it is a quick 3-4 min under the broiler for toasting/roast flavor. Two different dishes, a protein and a rice veg, on separate trays, can steam simultaneously without crossed flavors. Even guessing at time/temp seems to be very forgiving. It does leave a bit of moisture behind that needs wiping, but leaving the door open overnight will keep any microbial mess from forming. As well as the water reservoir. For those new at steaming, leave the reservoir out of it's slot to air dry. My kitchen is tiny hobbit-like so no counter space. Niente, nada. Not even a toaster. I use the broiler. A small wall oven is so efficient and right at eye level with a big clear door.