GE Profile 164D3370P003 Owner's Manual page 14

Operating Instructions
Microwave/Convection Cooking
How It Works
Microwave cooking uses
very short, high frequency
radio waves. The movement
of the microwaves through
the food creates heat and
cooks most foods faster
than regular methods.
Microwave cooking heats
the food, not the cookware
or the interior of the oven.
Comparison Guide
Microwave
Cooking
Microwave energy is
Method
distributed evenly for
fast, thorough cooking. exteriors and seal in juices. combine to cook foods.
Heat
Microwave energy.
Source
Heat
Heat produced within
Conduction
food by instant energy
penetration.
Benefits
Fast, high-efficiency
cooking. Oven and
surroundings do not
get hot. Easy clean-up.
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Convection cooking
constantly circulates
heated air around the
food. It creates even
browning and sealed-in
flavor by the motion of hot
air over the food surfaces.
Using a combination of
microwave and convection
cooking is also an option.
Convection
Hot air circulates around
food to produce browned
Circulating heated air.
Heat conducted from
outside of food to inside.
Aids in browning and
seals in flavor. Cooks some
foods faster than
regular ovens.
You can cook by time or
by temperature. When
cooking by temperature,
the temperature probe
monitors the internal
temperature of the food
to let you know when it
is ready.
Combination
Microwave energy and
convection heat
Microwave energy and
circulating heated air.
Food heats from instant
energy penetration and
heat conducted from
outside of food.
Shortened cooking
time from microwave
energy, plus browning
and crisping from
convection heat.