Microwave Energy; Cooking Options - GE Appliances CEB1590 Owner's Manual

Available cooking options.
Microwave Cooking
Your oven uses microwave energy to cook by a set time or weight, or automatically
by sensor.
Sensor microwave works by detecting the increasing humidity released during cooking.
The oven automatically adjusts the cooking time to various types and amounts of food.
Cooking Method
Microwave energy
is distributed evenly
throughout the oven
for thorough, fast
' cooking of food.
Do not use the shelf when
microwave cooking.
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
convection cooking.
Convection Cooking
During convection cooking, a heating element is used to raise the temperature of the air inside the oven.
Any oven temperature from 225°Fto 450°Fmay be programmed. A fan gently circulates this heated
air throughout the oven, over and around the food, producing golden brown exteriors and rich moist
interiors.
Because the heated air is kept constantly moving, not permitting a layer of cooler air to develop around
the food; some foods cook faster than in regular oven cooking.
Cooking Method
Hot air circulates
around food to
produce browned
exteriors and seal
in juices.
Heat Source
Circulating
heated air.
Heat Conduction
Heat conducted
from outside of food
to inside.
Benefits
Aids in browning
and seals in flavor.
Cooks some foods
faster than regular
ovens.
Always use the shelf when
combinotion cooking.
Combination Cooking
Your oven also offers the option of combination cooking, using microwave energy along with
convection cooking. You cook with speed and accuracy, while browning and crisping to perfection.
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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