Cooking Comparison Guide - Kenmore 721.86012 Use & Care Manual

COOKING COMPARISON GUIDE

Cooking with your new oven offers a wide variety
of food preparation options: microwave cooking,
convection cooking, and combination cooking.
Microwave cooking uses very short, high-frequency
radio waves. The movement of the microwaves
through the food generates heat and cooks most
foods faster than regular methods, while retaining
their natural texture and moisture. Microwave cooking
heats food directly, not the cookware or the interior
of the oven. Reheating is easy and defrosting is
particularly convenient because less time is spent in
food preparation.
Convection cooking constantly circulates heated air
around the food, creating even browning and sealed-in
flavor by the constant motion of hot air over the food
surfaces.
Microwave energy is
COOKING
distributed evenly throughout
METHOD
the oven for fast, thorough
cooking of food.
HEAT Microwave energy.
SOURCE
• Fast, high efficiency
BENEFITS
cooking.
• Oven and surroundings do
not get hot.
• Easy clean-up.
Read this guide to learn the many different things your Microwave/Convection/Combination Oven can do.
You will find a wide variety of cooking methods and programs designed to suit your lifestyle.
MICROWAVE
Combination cooking combines microwave energy
with convection to cook with speed and accuracy,
while browning and crisping to perfection.
You can use microwave cooking, convection cooking,
or combination cooking to cook by time. Simply
preset the length of cooking time desired and your
oven turns off automatically.
The following guide shows at a glance the difference
between microwave, convection, and combination
cooking.
CONVECTION
Hot air circulates around food
to produce browned exteriors
and sealed-in juices.
Circulating heated air.
• Aids in browning and seals
in flavor.
• Cooks some foods faster
than regular ovens.
1
COOKING TIPS
COMBINATION
Microwave energy and
convection heat combine to
shorten the cooking time of
regular ovens, while browning
and sealing in juices.
Microwave energy and
circulating heated air.
• Shortened cooking
time from microwave
energy.
• Browning and crisping
from convection heat.