This section discusses the concepts behind microwave cooking. It also shows you the basics
you need to know to operate your microwave oven. Please read this information before you use
OW YOUR MICROWAVE
Microwave energy is not hot. It causes food to make
its own heat, and it's this heat that cooks the food.
Microwaves are like TV waves, radio waves, or light
waves. You cannot see them, but you can see what
A magnetron in the microwave oven produces
microwaves. The microwaves move into the oven
where they contact food as it turns on the turntable.
Your oven has a MAXWAVE™ multiple microwave
distribution system. Microwave energy is released
from two locations, giving you better, more even
The glass turntable of your microwave oven lets
microwaves pass through. Then they bounce off a
metal floor, back through the glass turntable, and are
absorbed by the food.
Microwaves pass through most glass, paper, and
plastics without heating them so food absorbs the
energy. Microwaves bounce off metal containers so
food does not absorb the energy.
OW CONVECTION COOKING
Convection cooking circulates hot air through the oven
cavity with a fan. The constantly moving air surrounds
the food to heat the outer portion quickly. Your oven
uses convection cooking whenever you use the Auto
Convection, Manual Convection or Combination
cooking programs. DO NOT USE THE OVEN
WITHOUT THE TURNTABLE IN PLACE.
OW COMBINATION COOKING WORKS
Sometimes combination microwave-convection
cooking is suggested to get the proper cooking
results. It shortens the cooking time for foods that
normally need a long time to cook. This cooking
process also leaves meats juicy on the inside and
crispy on the outside. In combination cooking, the
convection heat and microwave energy alternate
automatically. Your oven has a setting that makes it
easy to cook with both convection heat and
microwave energy automatically.
ICROWAVE COOKING TIPS
Amount of food
If you increase or decrease the amount of food
you prepare, the time it takes to cook that food will
also change. For example, if you double a recipe,
add a little more than half the original cooking time.
Check for doneness and, if necessary, add more
time in small increments.