Available cooking options, Microwave Cooking

Safety Instructions

Available cooking options.

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	Heat Conduction	Benefits
Microwave energy	Microwave energy.	Heat produced	Fast, high efficiency
is distributed evenly		within food by	cooking. Oven and
throughout the oven		instant energy	surroundings do
for thorough, fast		penetration.	not get hot.
cooking of food.			Easy clean-up.

Do not use the shelf when microwave cooking.

Operating Instructions

Tips

Always use the shelf when convection cooking.

Convection Cooking

During convection cooking, 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.

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	Heat Conduction	Benefits
Hot air circulates	Circulating	Heat conducted	Aids in browning
around food to	heated air.	from outside of food	and seals in flavor.
produce browned		to inside.	Cooks some foods
exteriors and seal			faster than regular
in juices.			ovens.

Troubleshooting

Consumer Support

Combination Cooking

Your oven also offers the option of combination cooking, using microwave energy along with convection cooking. You cook with speed and accuracy, while browning and crisping to perfection.

	Cooking Method	Heat Source	Heat Conduction	Benefits
	Microwave energy	Microwave energy	Food heats from	Shortened
	and convection heat	and circulating	instant energy from	cooking time from
	combine to cook	heated air.	penetration and heat	microwave energy,
	foods in up to		conducted from	plus browning and
	one-half the time		outside of food.	crisping from
	of regular ovens,			convection heat.
	while browning and
Always use the shelf when	sealing in juices.
combination cooking.