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Cooking Comparison Guide
Cooking with your new oven offers a wide variety
of food preparation options: microwave cooking,
convection cooking, and combination cooking.
Microwave cooking uses very short, high-frequency
radio waves. The movement of the microwaves
through the food generates heat and cooks most
foods faster than regular methods, while retaining their
natural texture and moisture. Microwave cooking heats
food directly, not the cookware or the interior of the
oven. Reheating is easy and defrosting is particularly
convenient because less time is spent in food
preparation.
COOKING
METHOD
HEAT SOURCE
BENEFITS
Read this guide to learn the many different things your Microwave/Convection/Combination Oven can do.
You will ind a wide variety of cooking methods and programs designed to suit your lifestyle.
MICROWAVE COOKING TIPS
MICROWAVE
Microwave energy is
distributed evenly
throughout the oven for
fast, thorough cooking of
food.
Microwave energy.
• Fast, high eficiency
cooking.
• Oven and surroundings
do not get hot.
• Easy clean-up.
Convection cooking constantly circulates heated air
around the food, creating even browning and sealed-in
lavor by the constant motion of hot air over the food
surfaces.
Combination cooking combines microwave energy
with convection to cook with speed and accuracy, while
browning and crisping to perfection.
You can use microwave cooking, convection cooking,
or combination cooking to cook by time. Simply preset
the length of cooking time desired and your oven turns
off automatically.
The following guide shows at a glance the difference
between microwave, convection, and combination
cooking.
CONVECTION
Hot air circulates around
food to produce browned
exteriors and sealed-in
juices.
Circulating heated air.
• Aids in browning and
seals in lavor.
• Cooks some foods faster
than regular ovens.
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COMBINATION
Microwave energy and
convection heat combine
to shorten the cooking
time of regular ovens,
while browning and
sealing in juices.
Microwave energy and
circulating heated air.
• Shortened cooking time
from microwave energy.
• Browning and crisping
from convection heat.
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