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Available cooking options.
Do not use flTeshelf when
microwave cooking.
Microwave Cooking
_)tlI"
oven
rises
IIIi(TOW;Ive
enei'_,'
to
(-ook
bv
a
set
[iIlle
oi"
weight,
or
atltOillati(-allv
by sensoi:
Sensor micr_m'ave
works
by detecting
the
increasing
h umidil_,
released
during
cooking.
Tile
oven
automatically
at!justs
tile cooking
tiIne to various
types
and
ainounts
of tood.
Cooking Method
Microwave energy
is distributed evenly
throughout the oven
for thorough, fast
cooking of food.
Heat Source
Microwave energy.
Heat Conduction
Heat produced
within food by
instant energy
penetration.
Benefits
Fast, high efficiency
cooking. Oven and
surroundings do
not get hot.
Easy clean-up.
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ii
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Always use the shelf when
convection cooking.
Convection Cooking
Dudng
convection
cooking,
a heating
element
is used
to raise
tile temperature
ot tile air
inside tile oven. Any oven temperature
from 225°F to 450°F may be programmed.
A tim
gently circulates this heated air throughout
tile oven, over and ai'otlnd tile rood,
producing
golden brown exterioi_ and rich moist interioi_.
Because tile heated air is kept constantly moving, not pemdtting
a laver of cooler air to
develop around tile ti)o(l; some ti)o(ls cook ti_smr than in regular oven cooking.
Cooking Method
Heat Source
Hot air circulates
Circulating
around food to
heated air.
produce browned
exteriors and seal
in juices.
Heat Conduction
Heat conducted
from outside of food
to inside.
Benefits
Aids in browning
and seals in flavor.
Cooks some foods
faster than regular
ovens.
iiii
ii
Always use the shelf when
combination cooking.
Combination Cooking
_mr oven also ofl_'_ tile option of combination
cooking, using microwave energy' along
with convection cooking. _4m cook with speed and accm'acy, while browning and crisping
to perfection.
Cooking Method
Microwave energy
and convection heat
combine to cook
foods in up to
one-half the time
of regular ovens,
while browning and
sealing in juices.
Heat Source
Microwave energy
and circulating
heated air.
Heat Conduction
Food heats from
instant energy from
penetration and heat
conducted from
outside of food.
Benefits
Shortened
cooking time from
microwave energy,
plus browning and
crisping from
convection heat.
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