iNTRODUCTiON TO COMBiNATiON COOKING
Some foods benefit from the combination of cooking by microwave energy and convection heat. This combination method allows you to take advantage of the speed moisture retention of microwave cooking and the crisping and browning effect of hot, dry air. For example, microwave energy will speed cooking and keep meat and poultry moist on the inside while convection heat crisps and browns the surface.
When you use the micro/convection method, your oven wil! alternate automatically back and forth between both cooking methods and the results will delight and amaze you.
Your oven has two preprogrammed settings that make it easy to cook with both convection heat and microwave energy automatically.
MICROWAVECONVECTIONCOMBINATION (MICROWAVE/CONVECTION)
All utensils used for micro/convection cooking must be BOTH microwaveproof and heatproof.
glass, china, and pottery that do not have metal trim or glaze are the best choice. THE METAL RACK MAY BE USED IN COMBINATION COOKING ONLY WHEN SPECIFICALLY INDICATED IN A RECIPE.
However, METAL PANS MUST NEVER BE PLACED ON THE METAL RACK IN COMBINATION COOKING. It any metal touches the metal rack during a microwave cycle, arcing may occur and your oven may be damaged.
®Meats may be roasted directly on the Metal Rack or in a shallow roasting pan placed on the rack. When using the Metal Rack. Please check your Cookbook for information on proper use.
• Less tender cuts of beef can be roasted and tenderized using oven cooking bags.
®When baking, check for doneness after cooking time is up. If not completely done, let stand in oven for a few minutes to complete cooking.
NOTE: During combination baking, some baking utensils may cause arcing when they come in contact with the oven
walls or metal racks. Arcing is a discharge of electricity that occurs when microwaves come in contact
with metal. If arcing occurs, place a heatproof dish between the pan and the Metal Rack. If arcing occurs with other baking utensils, stop using them for combination cooking.
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