HOW THE MICROWAVE/CONVECTION OVEN WORKS
Microwave | Cooking |
| Stirrer / Convection Fan | |
Using the energy | of | microwaves only, | food is heated | quickly without |
altering the color | or | shape. Microwaves | generated by | a magnetron are |
uniformly distributed by the fan so that the food in the oven is heated and cooked. Microwave power can be adjusted in 99 steps, enabling the various kinds of foods to cook at most desirable cooking power for the best results.
Convection Cooking
This is a way of cooking with hot air alone that heats and cooks food from the outside. This method allows food to be browned evenly without losing any of the juices. Air heated by the heater is uniformly circulated in the oven by a fan to enable the heating and cooking of food. Since hot air remains in the oven as it circulates, cooking is very
efficient. The temperature inside the oven can be controlled according to the type of food being cooked.
_Oven z//TTray /Magnetron
Stirrer/Convection Fan
Heater
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Micro/Convec Cooking
With both microwave energy and hot air utilized, this method cooks
food much more quickly than any conventional method. The solid- state control alternates cooking energy between microwave and hot air cycles to provide efficient cooking fully utilizing the advantages of both microwave and hot air cooking systems.
The dehydration cooking is performed in the same mode.
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Stirrer / Convection Fan
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