Table of Contents
Advertisement
UNDERSTANDING YOUR MICROWAVE OVEN
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.
Convection cooking constantly circulates heated air
around the food, creating even browning and sealed-in
flavor by the constant motion of hot air over the food
surfaces.
COOKING
METHOD
HEAT SOURCE
BENEFITS
Read this guide to learn the many different things your Microwave/Convection/Combination Oven can do.
You will find a wide variety of cooking methods and programs designed to suit your lifestyle.
MICROWAVE
Microwave energy is
distributed evenly
throughout the oven for fast,
thorough cooking of food.
Microwave energy.
• Fast, high efficiency
cooking.
• Oven and surroundings do
not get hot.
• Easy clean-up.
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 flavor.
• Cooks some foods faster
than regular ovens.
7
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.
Advertisement
Table of Contents
