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.

 

 

 

 

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