GE PVM9179 owner manual Available cooking options, Microwave Cooking

Available cooking options.

Do not use the shelves when microwave cooking.

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.

Convection Baking and Convection Roasting

During baking or roasting, 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.

Always use the shelf when baking. For best results, use one shelf in the lower position. For two-level cooking only, use both shelves.

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

Always use the shelf with Fast Bake. For best results, use one shelf in the lower position. For two-level cooking only, use both shelves.

Combination Fast Baking

Your oven also offers the option of Combination 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	and circulating	instant energy from	cooking time from
heat combine to	heated air.	penetration and	microwave energy,
cook foods up to		heat conducted from	plus browning
25% faster than		outside of food.	and crisping from
regular ovens,			convection heat.
while browning and
sealing in juices.

Warming

The warming feature will keep hot, cooked foods at serving temperature. Always start with hot food. Use cookware and utensils that can withstand temperatures up to 230°F.

Cooking Method	Heat Source	Heat Conduction	Benefits
Warm air circulates	Circulating heated	Warmth conducted	Keeps hot, cooked
around food to keep	air (Convection).	from outside of food	foods at serving
previously cooked		to inside.	temperature.
food warm.

Always use the shelf when warming.

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