Manual

13
MICROWAVE COOKING TIPS
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.
Combination cooking combines microwave energy
with convection to cook with speed and accuracy,
while browning and crisping to perfection.
Timed cooking can be set with microwave cooking,
convection cooking, and combination cooking. Preset
the desired length of cooking time and the oven turns
off automatically.
Microwave Convection Combination
Cooking Method
Microwave energy
is distributed evenly
throughout the oven for
fast, thorough cooking of
food.
Hot air circulates around
food to produce browned
exteriors and sealed-in
juices.
Microwave energy and
convection heat combine
to shorten the cooking time
of regular ovens, while
browning and sealing in
juices.
Heat Source
Microwave energy. Circulating heated air. Microwave energy and
circulating heated air.
Benefits
•
Fast, high efficiency
cooking.
•
Oven and surroundings
do not get hot.
•
Easy clean-up
•
Aids in browning and
seals in flavor.
•
Cooks some foods
faster than regular
ovens.
•
Shortened cooking time
from microwave energy.
•
Browning and crisping
from convection heat.