Cooking Options - GE Profile Spacemaker JVM1490 Owner's Manual

Available cooking options.
I
.... Cooking Method
Microwave energy
is distributed evenly
throughoutthe oven
for thorough, fast
cooking of food.
Do nor use the shelf when
microwave cooking.
Microwave Cooking
Your oven uses microwave energy to cook by a set time or weight, or automatically
by sensor.
$er_or microwave works by detecting file increasing humidity released during cooking.
The oven automatically adjusts the cooking time to various types and amounts of food.
Heat Source
Microwaveenergy.
Heat Conduction Benefits
Heat produced
within food by
instant energy
penetration.
Fast, high efficiency
cooking. Oven and
surroundingsdo
not get hot.
Easy clean-up.
Always use the sheff when baking.
Baking
During baking, a heating element is used to raise the temperature of the air inside the
oven. Any oven temperature from 225°F. to 450°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.
Because the heated air is kept constantly moving, not permitting a layer of cooler air to
develop aroundthe food, somefoods cook Paster t hanm r%mlar ovencooking.
Cooking Method Heat Source Heat Conduction Benefits
Hot air circulates Circulating Heat conducted Aids in browning
around food to heated air. from outside of food and seals in flavor,
produce browned to inside. Cooks some foods
exteriors and seal faster than regular
in juices, ovens.
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Always use the sheff with Fast Bake.
Fast Baking
Your oven also offers the option of Fast Bake, using microwave energy along with
convection cooking. You cook with speed and accuracy, 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 Heat Conduction Benefits
Microwaveenergy
and circulating
heatedair,
Foodheatsfrom
instantenergyfrom
penetration and heat
conducted from
outside of food.
Shortened
cooking timefrom
microwave energy,
plusbrowning and
crisping from
convection heat.
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