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Your
ovencart Do
Cooking with
your new oven
offers a--wide ~arietyof food
preparationoptimwi.Microwave
cooking uses very short, high
frequency radio waves.The
movementof the microwaves
through the fwd generates heat
and COOLS most foods fasterthan
conventionalmethods, while
retaining their natural texture
and moisture. Microwave
cooking heats food directly,not
the cooking utensil or the interior
of the oven. Reheating is easy and
defrosting is particularly
convenient because less time is
spent in food preparation.
Convection cookingconstantly
circulates heatedairaroundthefood,
creatingevenbrowningandsealed-
in flavorbytheconstantmotionof
hotair overthe foodsurfaces.
(lmqmrison Guide
Yournewovenalsootkrs thti
optionofcombirwt ioncooking.
usingmicrowave e nergyalongwith
convection cooking.Youcookwith
speedandaccuracy, w hilebrowning
andcrispingto perfection.
Youcm usemicrowave c ooking,
convection cookingor combination
cookingto cookbytime,Simply
presetthelengthofcookingtime
desiredandyouroventurnsoff
automatically. Or youcancookby
temperature bythesemethods,
usingthetemperature probeto
determinethe donenessbythe
internaltemperature ofthefood.
Thismethodtakestheguesswork
outofcooking,shuttingtheoven
offautomatically whenthefood
reachesthedesiredtemperature.
AtitoRoastis ii
c{mking functiorl t hatum file
tcmpcrtitur~ p robe.Yousimpl}
selectfrom8 AutoRoastcmies,
ml theovenuutomaticaily w ijust~
powerlevel,oventemperature and
internalt'ood temperature Wwok
thefoodthe wayyouwtmti(.
TheAutoStarttimerIctsyou
programtheovento startcooking
at a desiredtime,evenif you're
notat home.
Thefoilowing guideshowsat a
glancethedifference between
microwave, convection and
combination cooking.
COOKING
Microwave e nergyis dis-
Hotair circulatesaround
Microwave e nergyandconvection heat
METHOD
tributedevenlythroughout
foodto producebrowned
combineto cookfoodsin up to one-half
theovenforthorough,fast
exteriorsand
seal in juices.
the time of conventional ovens,
while
cookingoffood.
browning and sealinginjuices.
HEAT
Microwave E nergy
Circulatingheatedair.
Microwave e nergyandcirculating
SOURCE
heatedair.
EIEAT
Heatproducedwithin
Heatconductedfrom
Foodheatsfrominstantenergy
GONIXJCTION foodby instantenergy
outsideof foodto inside.
penetrationand heatconductedfrom
penetration.
outsideof food.
BENEFITS
Fast,highefficiency
Aidsin browningandseals
Shortenedcookingtimefor microwave
cooking.Ovenand
in flavor.Cookssomefoods
energy,plusbrowningandcrispingfrom
surroundings do notget
fasterthanconventional
convection heat.
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