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 |
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
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
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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