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Operating Instructions
Cooking
Microwave energy is
Hot air circulates around
Microwave energy and
Method
distributed evenly for
food to produce browned
convection heat combine to
fast, thorough cooking.
exteriors and seal in juices.
cook foods.
Heat
Microwave energy.
Circulating heated air.
Microwave energy and
Source
circulating heated air.
Heat
Heat produced within
Heat conducted from
Food heats from instant
Conduction
food by instant energy
outside of food to inside.
energy penetration and heat
penetration.
conducted from outside of
food.
Benefits
Fast, high-efficiency
Aids in browning and
Shortened cooking time from
cooking. Oven and
seals in flavor. Cooks some
microwave energy, plus
surroundings do not
foods faster than regular
browning and crisping from
get hot. Easy clean-up.
ovens.
convection heat.
Microwave
Convection
Combination
Comparison Guide
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
regular methods, while retaining
their natural texture and moisture.
Microwave cooking heats food
directly, not the cookware or the
interior of the oven.
Convection cooking constantly cir-
culates heated air around the food,
creating even browning and sealed-
in flavor by the constant motion of
hot air over the food surfaces.
Your oven also offers the option
of combination cooking, using
microwave energy along with
convection cooking.
You can use microwave cooking,
convection cooking or combination
cooking to cook by time or by tem-
perature. When cooking by temper-
ature, the temperature probe is
used to determine the doneness by
the internal temperature of the
food.
What Your Oven
Can Do
14
Summary of Contents for Profile JVM1090
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