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Use just like a regular oven. Convection just blows the hot air around, so cooking can be faster. Search on google the differences between convection and baking.
The main difference between a convection oven vs regular bake oven is how heat is circulated. A convection oven has a fan that continuously circulates air through the oven cavity. Because air is continuously circulated, convection ovens produce a much more consistent and even heat than regular bake ovens.
A convection microwave is a combination of a standard microwave oven and a convection oven. It allows food cooked in the convection microwave to be cooked quickly, yet come out browned or crisped as in a convection oven. However, most cakes cannot be baked in a microwave oven - only those without an open grain structure, such as brownies. There are microwaves which contain electric browning baking elements. A true convection microwave has a high velocity forced air fan to circulate the hot air uniformly.
You should be using convection mode first of all. It's not clear from your post if you are. Also looks like you're oven is baking at higher temperature than it says. Try 170 degrees for 13-14 mins instead.
Firstly I would suggest contact Electrolux for more info.
But in general all cakes are baked and no microwave energies are used.
An oven timer is critical to avoid over-baking.
Hi I guess you are cooking usng the combination setting? if so The cake will be hard due to increased microwave energy, I would suggest reducing the microwave energy on the Samsung unit when using the combination setting.
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