GE JVM1490WH, JVM1490SS Available cooking options, Microwave Cooking, Safety Instructions, Baking

Safety Instructions

Operating Instructions

Troubleshooting Tips

Consumer Support

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.

Baking

During baking, 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. 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	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	(Convection).	to inside.	Cooks some foods
Always use the shelf when baking.	exteriors and seal			faster than regular
	in juices.			ovens.

Fast Baking

Your oven also offers the option of 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	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 with Fast Bake. sealing in juices.

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