Getting to Know Your Microwave Oven
This section discusses the concepts behind microwave cooking. It also shows you the basics you need to know to operate your microwave oven. Please read this information before you use your oven.
How your microwave oven works
Microwave energy is not hot. It causes food to make its own heat, and it’s this heat that cooks the food.
Microwaves are like TV waves, radio waves, or light waves. You cannot see them, but you can see what they do.
A magnetron in the microwave oven produces microwaves. The microwaves move into the oven where they contact food as it turns on the turntable.
Your oven has a multiple microwave distribution sys- tem. Microwave energy is released from two locations, giving you better, more even cooking.
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How combination cooking works
Sometimes combination
Microwave
+
Glass turntable | Metal floor |
The glass turntable of your microwave oven lets microwaves pass through. Then they bounce off a metal floor, back through the glass turntable, and are absorbed by the food.
Microwaves pass through most glass, paper, and plas- tics without heating them so food absorbs the energy. Microwaves bounce off metal containers so food does not absorb the energy.
How convection cooking works
Convection cooking circulates hot air through the oven cavity with a fan. The constantly moving air surrounds the food to heat the outer portion quickly. Your oven uses con- vection cooking whenever you use the Auto Convection, Custom Convection or Combination cooking programs.
DO NOT USE THE OVEN WITHOUT THE TURNTABLE IN PLACE.
Convection
=
Combination microwave/convection
How broiling works
Broiling is achieved by two radiant heating elements at the top of the microwave oven. The hot air is circulated through the oven cavity with a fan. The food on the broil- ing rack is cooked by radiant heat and circulating hot air.
Microwave cooking tips
Amount of food
•If you increase or decrease the amount of food you prepare, the time it takes to cook that food will also change. For example, if you double a recipe, add a little more than half the original cooking time. Check for doneness and, if necessary, add more time in small
increments.77
