GE JET322H, Use And Care Manual

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What Your Oven Can Do
Cooking with your new oven
offers a wide variety of food
preparation options. Microwave
cooking uses very short, high
frequency radio waves. The
movement of the microwaves
through the food generates heat
and cooks most foods faster than
conventional methods, while
retaining their natural texture
and moisture. Microwave
cooking heats food directly, not
the cooking utensil or the interior
of the oven. Reheating is easy and
defrosting is particularly
convenient because less time is
spent in food preparation.
Convection cooking constantly
circulates heated air around the food,
creating even browning and
in flavor by the constant motion of
hot air over the food surfaces.
Comparison Guide
Your new oven also offers the
option of combination cooking,
using microwave energy along with
convection cooking. You cook with
speed and accuracy, while browning
and crisping to perfection.
You can use microwave cooking,
convection cooking or combination
cooking to cook by time. Simply
preset the length of cooking time
desired and your oven turns off
automatically. Or you can cook by
temperature by these methods,
using the temperature probe to
determine the doneness by the
internal temperature of the food.
This method takes the guesswork
out of cooking, shutting the oven
off automatically when the food
reaches the desired temperature.
Auto Roast is a combination
cooking function that uses the
temperature probe. You simply
select from 8 Auto Roast codes,
and the oven automatically adjusts
power level, oven temperature and
internal food temperature to cook
the food the way you want it.
The Auto Start timer lets you
program the oven to start cooking
at a desired time, even you’re
not at home.
The following guide shows at a
glance the difference between
microwave, convection and
combination cooking.
Microwave Convection
Combination
COOKING Microwave
energy is
Hot air circulates around
Microwave
energy and convection heat
METHOD
evenly throughout
food to produce browned
combine to cook foods in up to one-half
the oven for thorough, fast exteriors and seal in juices.
the time of conventional ovens, while
cooking of food.
browning and sealing in juices.
HEAT
Microwave Energy Circulating heated air.
Microwave energy and circulating
SOURCE
heated air.
HEAT Heat produced within
Heat conducted from
Food heats from instant energy
CONDUCTION
food by instant energy
outside of food to inside.
penetration and heat conducted from
penetration.
outside of food.
BENEFITS
Fast, high efficiency
Aids in browning and seals
Shortened cooking time for microwave
cooking. Oven and in flavor. Cooks some foods
energy, plus browning and crisping from
surroundings do not get faster than conventional
convection heat.
hot. Easy clean-up.
ovens.
Read this book to learn the many different things your Microwave/Convection/Combination Oven can do. You will
find a wide variety of cooking methods and programs designed to suit your lifestyle.
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