Available Cooking Options; Microwave Cooking; Baking; Fast Baking - GE Profile Spacemaker JVM1490 Owner's Manual

Available cooking options.
Do not use the shelf when
microwave cooking.
Microwave Cooking
_OtlI" oven rises Illi(I'()wave enei'g,v to
cook by
a
set
[iI/le oi"
weight,
or a tltOillati('allv
by sensoI:
Sensormicr()wave w(wks by
detecting
the increasing h umidiP,' released during cooking.
The oven automatically at!justs the cooking time to \m_ious types and amounts ot fl)od.
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 flTe shelf when bakhTg.
Baking
During baking, a heating element is used to raise the tempe_mu'e of the air inside the
oven. Any oven temperature fl'om 225°E to 450°E may be programmed. A tan gently
drculams this heated air throughout the oven, over and around the t0ocl, produdng golden
brown exteriors and rich moist interiors. This circulation of heated air is called convection.
Because the heated air is kept constanfl) moxing,, not I)emfitting, a laver of cooler air to
dexelop around the fi)od, some fi)ods cook tipster than in regular oxen 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.
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Always use the shelf with Fast Bake.
Fast Baking
Your oven also otte_ the option of FastBake, using microwave energy along with
convection cooking. Y(m cook with speed and accm'ac> while browning and crisping
to pedecfion.
Cooking Method
Microwave energy
and convection heat
combine to cook
foods in up to
one-half the time
of 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.
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