I was recently approached by Sharp to try out their new convection microwave as part of a challenge to rethink the way we cook with microwaves. Initially, I kept thinking about those disastrous microwave cookbooks from the 1980s and 1990s (this one might be the best example of all time), but after a bit of reading I decided to take them up on the offer. After all, if the telephone can radically change over the course of 10 years, and the Instant Pot can change how we look at pressure cookers, shouldn’t a microwave make some leaps and bounds as well?
I must have been living under a rock, because apparently microwaves can do all sorts of cool things today, and this model is no exception. At its core, this device serves three functions: 1) a standard microwave, 2) a convection oven, and 3) a roaster (with heating elements both on the bottom and top of the microwave). And because the microwave is much smaller than a traditional oven, it preheats much more quickly (it took me five and half minutes to pre-heat it to 400F). I envision this microwave to be an ideal solution for those without the space for a typical oven or as a secondary oven when you have lots of items to bake at once (Thanksgiving comes to mind).
To test the microwave, I decided to try it out on a very standard, traditional recipe: roasted brussels sprouts (with bacon, of course). I first baked the bacon at a convection setting, then roasted the brussels sprouts in the rendered bacon fat using the roaster setting. It worked like a charm – the food cooked evenly and easily, with a texture which is about the opposite of what you’d expect from a microwave (crispy and browned). I also provided conventional (oven) instructions for this recipe below.
The microwave also combines Sharp’s cooking functions to allow you to try different ways of heating food. For example, I reheated the leftover brussels sprouts with a combination of 50% microwave power and 50% roaster (top heating element) and they came out both hot and crispy – not your typical microwave re-heating experience.
I’ll be posting a couple more recipes using this microwave over the course of the next month, so let me know in the comments if you have any questions or anything you’d like me to address in a future recipe.
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