Cooking Comparison Guide - Kenmore 721. 67902 Use And Care Manual

UNDERSTANDING YOUR MICROWAVE OVEN

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.
COOKING Microwave energy
is distributed evenly
METHOD
throughout the oven for fast,
thorough cooking of food.
HEAT SOURCE
Microwave energy.
• Fast, high-efficiency
BENEFITS
• Oven and surroundings do
• 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
cooking.
not get hot.
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.
8
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.