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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
your
oven.
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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 they
do,
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 multiple microwave distribution sys-
tem. Microwave energy is released from two locations,
giving you better, more even cooking.
Oven
cavity
Magnetron
Glass
turntable
Metal floor
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 plas-
tics without heating them so food absorbs the energy.
Microwaves bounce off metal containers so food does
not absorb the energy.
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 con-
vection cooking whenever you use the Auto Convection,
Custom Convection or Combination cooking programs.
DO NOT USE THE OVEN WITHOUT THE TURNTABLE
IN PLACE.
Sometimes combination microwave-convection cooking
is suggested to get the proper cooking results. It short-
ens 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 combina-
tion 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 mi-
crowave energy automatically.
m
m
Combination
microwave/convection
Broiling is achieved by two radiant heating elements at
the top of the microwave oven. The hot air is circulated
through the oven cavity with a fan. The food on the broil-
ing rack is cooked by radiant heat and circulating hot air.
• 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.
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