What Your Oven Can Do; Comparison Guide - GE JVM1090 Owner's Manual

Operating Instructions
What Your Oven
Can Do

Comparison Guide

Microwave energy is
Cooking
distributed evenly for
Method
fast, thorough cooking.
Microwave energy.
Heat
Source
Heat produced within
Heat
Conduction food by instant energy
penetration.
Fast, high-efficiency
Benefits
cooking. Oven and
surroundings do not
get hot. Easy clean-up.
14
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.
Convection cooking constantly cir-
culates heated air around the food,
creating even browning and sealed-
in flavor by the constant motion of
hot air over the food surfaces.
Microwave Convection
Hot air circulates around
food to produce browned
exteriors and seal in juices.
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.
Your oven also offers the option
of combination cooking, using
microwave energy along with
convection cooking.
You can use microwave cooking,
convection cooking or combination
cooking to cook by time or by tem-
perature. When cooking by temper-
ature, the temperature probe is
used to determine the doneness by
the internal temperature of the
food.
Combination
Microwave energy and
convection heat combine to
cook foods.
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.