Safety Information
Operating Instructions
Troubleshooting Tips
Customer Service
About microwave/convection cooking.
How It Works
Microwave cooking uses very short, high frequency radio waves. The movement of the microwaves through the food creates heat and cooks most foods faster than regular methods. Microwave cooking heats the food, not the cookware or the interior of the oven.
Convection cooking constantly circulates heated air around the food. It creates even browning and
Using a combination of microwave and convection cooking is also an option.
You can cook by time or by temperature. When cooking by temperature, the temperature probe monitors the internal temperature of the food to let you know when it is ready.
Comparison Guide
| Microwave | Convection | Combination |
Cooking | Microwave energy is | Hot air circulates around | Microwave energy |
Method | distributed evenly for | food to produce browned | and convection heat |
| fast, thorough cooking. | exteriors and seal in juices. | combine to cook foods. |
Heat | Microwave energy. | Circulating heated air. | Microwave energy and |
Source |
|
| circulating heated air. |
Heat | Heat produced within | Heat conducted from | Food heats from instant |
Conduction | food by instant energy | outside of food to inside. | energy penetration and |
| penetration. |
| heat conducted from |
|
|
| outside of food. |
Benefits | Fast, | Aids in browning and | Shortened cooking |
| cooking. Oven and | seals in flavor. Cooks | time from microwave |
| surroundings do not | some foods faster | energy, plus browning |
| get hot. Easy | than regular ovens. | and crisping from |
|
|
| convection heat. |
|
|
|
|
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