Cooking Methods - Amana ACM1580A Owner's Manual

Cooking Methods

Microwave Cooking
Microwave cooking uses high fre-
quency energy waves to heat the
food. When cooking, microwave
energy causes food molecules to
move rapidly. This rapid movement
between the food molecules creates
heat, which cooks
Microwaves cook moist food and
foods of varying fat content more
quickly.
Heat Source
Heat Conduction Heat produced within food
Primary Benefit Fast, high efficiency heating.
Convection Cooking
Convection cooking utilizes both a
convection element and fan to evenly
distribute heated air throughout the
oven cavity. By circulating air, no hot
or cold spots occur, creating a con-
sistent temperature envelope around
the food. the food. These consistent tempera-
tures cook food evenly and reduce
cooking time.
Microwave
Microwave energy.
by energy penetration.
Convection
Heated air, circulated in
oven cavity.
Heat conducted from outside
of food to inside.
Browns foods and seals
in flavors.
10
Combination Cooking
The combination mode uses both the
speed of microwave energy and
browning of convection cooking to
yield fast, high quality food.
Combination
Microwave energy and
circulated heated air.
Food heats both through
conduction from outside
and within from energy.
Shortened heating time from
microwave energy, browning
and crisping from convection.