Microwave Energy; Cooking Options - GE PEB1590 Owner's Manual

Available cooking options.
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Cooking Method
Microwave energy
is distributed evenly
throughout the oven
for thorough, fast
cooking of food.
Do not use the shelf when
microwave cooking.
Microwave Cooking
You_"oven uses mic_o\.vave ene_gy to cook by a set time o_ weight, o_ automatically
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Sellsormicmw'dve woxks by detecting the incieasing humidity ,eleased dining cooking.
The oven automatically adjusts the cooking time to vadous types and amounts 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.
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Always use the shelf when
convection cooking.
Convection Cooking
Du_ing convection cooking, a heating element is used to _aise the tempe_atuIe of the ai_
inside the oven. Any oven tempemm,e f_om 225°F to 450°F may be pmgFammed. A f_m
gently ci,culates this heated ai_ th_oughout the oven, ove_ and a_ound the food,
p_oducing golden b_own exte_iois and _'ich moist inte_io_.
Because the heated aix is kept constantly moving, not pexmitting a layer of coole_ ai, to
develop around the food; some foods cook f_ster than in regular oven cooking.
Cooking Method
Hot air circulates
around food to
produce browned
exteriors and seal
in juices.
Heat Source Heat Conduction Benefits
Circulating Heat conducted Aids in browning
heated air. from outside of food and seals in flavor.
to inside. Cookssome foods
faster than regular
ovens.
Always use the shelf when
combination cooking.
Combination Cooking
Your oven a/so off;e_sthe option of combination cooking, using miciowave ene_gy along
with convection cooking. You cook with speed and accu_ac 5 while b_owning and crisping
to pe_fe.cdon.
Cooking Method
Microwave energy
and convection heat
combine to cool<
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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