Amana ACM1580A Owner's Manual page 8

Heat source Microwave energy.
Heat Heat produced within food
Conduction by energy penetration
Primary
Fast, high efficiency
Benefit
Microwave cooking uses high frequency energy waves to heat the food.
When cooking, microwave energy causes food molecules to move rapidly.
This rapid movement between the food molecules creates heat, which cooks
the food. Microwaves cook moist food and foods of varying fat content more
quickly.
Convection cooking utilizes both a convection element and fan to evenly
distribute heated air throughout the oven cavity. By circulating air, no hot or
cold spots occur, creating a consistent temperature envelope around the
food. These consistent temperatures cook food evenly and reduces cooking
time.
The combination mode uses both the speed of microwave energy and
browning of convection cooking to yield fast, high quality food.
• Microwave cooking uses high frequency energy waves to heat the food.
When cooking, microwave energy causes food molecules to move
rapidly. This rapid movement between the food molecules creates heat,
which cooks the food.
• Convection cooking uses the selected oven temperature to bake and
brown foods. The circulating air surrounds food in an envelope of evenly
heated air.
Microwave
outside of food to inside.
heating.
Convection
Heated air, circulated in
oven cavity.
Heat conducted from
Browns foods and seals
in flavors.
8
Combination
Microwave energy and
circulated heated air.
Food heats both through
conduction from outside and
within from energy.
Shortened heating time from
microwave energy, browning
and crisping from convection.