Kenmore 363.6367 Series Use & Care Manual page 10

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.
Heat Source
Microwaveenergy.
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.
Do not use the shelf when
microwave cooking,
A_ways use the shelf
when convection baking.
CONVECTION BAKING
During Convection baking, a heating element is used to raise the temperature of the air inside the
oven. Any oven temperature from 225°F to 450°F may 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. This circulation of heated air is called convection.
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
(Convection).
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
with Combination.
COMBINATION BAKING
Your oven also offers the option of Combination baking, 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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