49-2000082
9
Combination Fast Cooking
Your oven also offers the option of Combination Fast Cook, using microwave energy along with convection cooking.
You cook with speed and accuracy, while browning and crisping to perfection. .
Cooking Method
Microwave energy and convection
heat combine to cook foods up
to 25% faster than regular ovens,
while browning and sealing in
juices.
Heat Source
Microwave energy and circulating
heated air.
Heat Conduction
Food heats from instant energy from penetration and
heat conducted from outside
of food.
Benefits
Shortened
cooking time from
microwave energy, plus
browning and crisping from
convection heat.
Options
USING THE OVEN:
Options
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
Microwave energy is distributed evenly
throughout the oven for thorough, fast
cooking of food.
Heat Source
Microwave energy.
Heat Conduction
Heat produced within food by
instant energy penetration.
Benefits
Fast, high efficiency cooking.
Oven and surroundings do not get hot. Easy clean-up.
Always use the shelf with Fast
Bake. For best results, use one
shelf in the lower position.
or
Do not use the
shelves when
microwave cooking.
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 425°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.
Cooking Method
Hot air circulates around food to
produce browned exteriors and
seal in juices.
Heat Source
Circulating heated air
(Convection).
Heat Conduction
Heat conducted from
outside of food to inside.
Benefits
Aids in browning and seals
in flavor. Cooks some foods
faster than regular ovens.
Always use the shelf when
baking. For best results, use
one shelf in the lower position.
or
