Anyone with experience using any of the new variety of microwave oven that includes a conventional heat convection cooking capability. I mean the ones that look like an ordinary microwave, not the ones that look like a conventional oven.
In particular -- do they have a problem with getting yucky inside. All the ones I've seen have permanent metal walls and top perforated with lots of little holes to let the hot air circulate inside the cooking chamber. Great, I think, until something splatters and sends grease and gunk through those little holes to where I can't get to it with a rag or sponge. I would assume the oven manufacturer does not recommend hosing the interior out, either!... Maybe by letting it cook a while on a very hot temperature the gunk could be hardened to where it won't smell, but it would still be there.
Anyone with experience using any of the new variety of microwave oven that includes a conventional heat convection cooking capability.
I had one when they first came out. Used it maybe twice for combo cooking, and thereafter only for microwave cooking. There's a reason they weren't on the market long. I didn't know they were trying to make a comeback.
