Cooking Options - GE Profile JVM 1790 Series Owner's Manual

Available cooking options.
p
Do not use the shelves when
microwave cooking.
Microwave Cooking
_OtlI" oven rises
Illi(I'()wave energy to
cook by
a set [ii/le or weight, or a tltOillati('allv
by sensoI:
Sensor micr()wave w(wks by detecting the increasing h umidiw released during cooking.
The oven automatically a(!iusts the cooking time to \m_ous types and amotmts oI tood.
Cooking Method
Microwave energy
is distributed evenly
throughout the oven
for thorough, fast
cooking of food.
Heat Source
Microwave energy.
Heat Conduction
Heat produced
within food by
instant energy
penetration.
Benefits
Fast, high efficiency
cooking. Oven and
surroundings do
not get hot.
Easy clean-up.
Always use the shelf when baking.
For best results, use one shelf in the
lower position. For two-level cooking
only, use both shelves,
Convection Baking and Convection Roasting
During baking or roasting, a heating element is used to raise the temperature ot the air
inside the oven, Any ()veil temperature fl'onl 225°F. to 450°E may be progranmled, A tim
gently circulates this heated air throughout the ()veil, over and around the fi)od, producing
golden brown exterim_ and rich moist intefioi_. This drculafi(m ot heated air is called
convection.
Because the heated air is kept constantly moving, not pemlitting a laver ()f cooler air to
develop around the fi)od, s(nne foods cook tipster than in regular oven cooking.
Cooking Method Heat Source
Hot air circulates Circulating
around food to heated air
produce browned (Convection).
exteriors and seal
in juices.
Heat Conduction
Heat conducted
from outside of food
to inside.
Benefits
Aids in browning
and seals in flavor.
Cookssome foods
faster than regular
ovens.
|
|
Always use the shelf with Fast Bake.
For best results, use one shelf in the
lower position. For two-level cooking
only, use both shelves.
Combination Fast Baking
Your oven also oflei_ the option of Combination Fast Bake, using microwave energy along
with convection cooking. Ym cook with speed and accuracy, while br()wning and crisping
to perfection.
Cooking Method
Microwave energy
and convection heat
combine to cook
foods up to 25%
faster than regular
ovens, while
browning and
sealing in juices.
Heat Source
Microwave energy
and circulating
heated air.
Heat Conduction
Food heats from
instant energy from
penetration and heat
conducted from
outside of food.
Benefits
Shortened
cooking time from
microwave energy,
plus browning and
crisping from
convection heat.
Warming
The wamling feature will kee I) hot, cooked too(ls at serving temperature. _Mways start with
hot food. Use cookware and utensils that can withstand temperatures up to 230°F.
Cooking Method
Warm air circulates
around food to keep
previously cooked
food warm.
Heat Source
Circulating heated
air (Convection).
Heat Conduction
Warmth conducted
from outside of food
to inside.
Benefits
Keeps hot, cooked
foods at serving
temperature.
Always use the shelf when warmflTg.
10