Cooking Methods
Microwave Cooking
Microwave cooking uses high frequency energy waves to heat the food. When cooking, microwave energy causes food molecules to move rapidly. This rapid movement between the food molecules creates heat, which cooks the food. Microwaves cook moist food and foods of varying fat content more quickly.
Convection Cooking
Convection cooking utilizes both a convection element and fan to evenly distribute heated air throughout the oven cavity. By circulating air, no hot or cold spots occur, creating a consistent temperature envelope around the food. These consistent temperatures cook food evenly and reduces cooking time.
Combination Cooking
The combination mode uses both the speed of microwave energy and browning of convection cooking to yield fast, high quality food.
•Microwave cooking uses high frequency energy waves to heat the food. When cooking, microwave energy causes food molecules to move rapidly. This rapid movement between the food molecules creates heat, which cooks the food.
•Convection cooking uses the selected oven temperature to bake and brown foods. The circulating air surrounds food in an envelope of evenly heated air.
| Microwave | Convection | Combination | |
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Heat source | Microwave energy. | Heated air, circulated in | Microwave energy and | |
oven cavity. | circulated heated air. | |||
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Heat | Heat produced within food | Heat conducted from | Food heats both through | |
conduction from outside and | ||||
Conduction | by energy penetration | outside of food to inside. | ||
within from energy. | ||||
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Primary | Fast, high efficiency | Browns foods and seals | Shortened heating time from | |
microwave energy, browning | ||||
Benefit | heating. | in flavors. | ||
and crisping from convection. | ||||
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