Cooking Options - GE c-|10E Owner's Manual

Available cooking options.
Do not use the shelves when
microwave cooking.
Always use the shelf when baking.
For best results, use one shelf in the
lower position. For two-level cooking
only, use both shelves.
Always use the shelf with Fast Bake.
For best results, use one shelf in the
lower position. For two-level cooking
only, use both shelves.
Always use the shelf when warming.
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 Heat Source
Microwave energy Microwave energy.
is distributed evenly
throughout the oven
for thorough, fast
cooking of food.
Convection Baking and Convection Roasting
During baking or roasting, a heating element is used to raise the temperature of the air
inside the oven. Any oven temperature from 225°F to 450°F (107°C to 230°C) 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 Heat Source
Hot air circulates Circulating
around food to heated air
produce browned (Convection).
exteriors and seal
in juices.
Combination Fast Baking
Your oven also offers the option of Combination Fast Bake, using microwave energy along
with convection cooking. You cook with speed and accuracy, while browning and crisping
to perfection.
Cooking Method Heat Source
Microwave energy Microwave energy
and convection heat and circulating
combine to cook heated air.
foods up to 25%
faster than regular
ovens, while
browning and
sealing in juices.
Warming
The warming feature will keep hot, cooked foods at serving temperature. Always start with
hot food. Use cookware and utensils that can withstand temperatures up to 230°F.
Cooking Method Heat Source
Warm air circulates Circulating heated
around food to keep air (Convection).
previously cooked
food warm.
Heat Conduction Benefits
Heat produced Fast, high efficiency
within food by cooking. Oven and
instant energy surroundings do
penetration. not get hot.
Easy clean-up.
Heat Conduction Benefits
Heat conducted Aids in browning
from outside of food and seals in flavor.
to inside. Cooks some foods
faster than regular
ovens.
Heat Conduction Benefits
Food heats from Shortened
instant energy from cooking time from
penetration and heat microwave energy,
conducted from plus browning and
outside of food. crisping from
convection heat.
Heat Conduction Benefits
Warmth conducted Keeps hot, cooked
from outside of food foods at serving
to inside. temperature.