Cooking Method - GE PVM9179SRSS Owner's Manual

Cooking Method

Do not use the shelves when
microwave cooking.
or
Always use the shelf when
baking. For best results, use one
shelf in the lower position.
or
Always use the shelf with Fast
Bake. For best results, use one
shelf in the lower position.
49-7000158 Rev. 2
Microwave Cooking
Your oven uses microwave energy to cook by a set time or weight, or automatically by
sensor.
Sensor microwave works by detecting the increasing humidity released during cooking. The
oven automatically adjusts the cooking time to various types and amounts of food.
Cooking Method Heat Source
Microwave energy Microwave energy.
is distributed evenly
throughout the oven
for thorough, fast
cooking of food.
Convection Baking, Convection Roasting and Air Fry
During baking or roasting, a heating element is used to raise the temperature of the air inside
the oven. Any oven temperature from 225°F. to 425°F. may be programmed. A fan gently
circulates this heated air throughout the oven, over and around the food, producing golden
brown exteriors and rich moist interiors. This circulation of heated air is called convection.
Because the heated air is kept constantly moving, not permitting a layer of cooler air to
develop around the food, some foods cook faster than in regular oven cooking.
Cooking Method Heat Source
Hot air circulates Circulating heated
around food to air
produce browned (Convection).
exteriors and seal
in juices.
Combination Fast Cooking
Your oven also offers the option of Combination Fast Cook, using microwave energy along
with convection cooking. You cook with speed and accuracy, while browning and crisping to
perfection.
Cooking Method Heat Source
Microwave energy Microwave energy
and convection and circulating
heat combine to heated air.
cook foods up to
25% faster than
regular ovens,
while browning and
sealing in juices.
Heat Conduction Benefits
Heat produced Fast, high efficiency
within food by cooking. Oven and
instant energy surroundings do
penetration. not get hot.
Heat Conduction Benefits
Heat conducted Aids in browning
from outside of food and seals in flavor.
to inside. Cooks some foods
faster than regular
ovens.
Heat Conduction Benefits
Food heats from Shortened
instant energy from cooking time from
penetration and microwave energy,
heat conducted plus browning
from outside of and crisping from
food. convection heat.
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