How does a convection oven or micro combo work if used in baking?

I don't have a convection/microwave combination oven, but I have read a bit on them. It's my understanding that you have three options when using this type of oven for cooking/baking. 1.

Using it as a regular microwave 2. Using it as a regular oven 3. Using it as a microwave and oven at the same time Now I can't understand why anyone would want to use a microwave and oven at the same time, unless they were cooking something that usually burns on the outside before the middle gets done.

Perhaps it speeds up the cooking process, as the microwave cooks the inside, and the oven cooks the outside. I would still be concerned about cooking meats this way. As for baking cookies and cakes, I would go with the oven option and it should work like a regular oven.

I've never had luck with microwaving cookies are cakes without them getting tough. *Warning - I do think if you are going to use the microwave part, you can't put the item in a metal pan or dish. Please keep this in mind as well.

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