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31-7000215 Rev. 0
Available Cooking 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.
USING THE MICROW
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Optional Cooking Options
Do not use the racks when
microwave cooking.
Always use the racks when
convection cooking.
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.
Cooking Method
Hot air circulates
around food to
produce browned
exteriors and seal
in juices.
Heat Source
Circulating heated
air.
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.
Cooking Method
Warm air circulates
around food to keep
previously cooked
food warm.
Heat Source
Circulating heated
air (Convection).
Heat Conduction
Warmth conducted
from outside of food
to inside.
Benefits
Keeps hot, cooked
foods at serving
temperature.
Cooking Method
Microwave energy
and convection heat
combine to cook
foods in up to
one-half the time
of 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.
Convection Baking and Convection Roasting
During convection cooking, a heating element is used to raise the temperature of the air
inside the oven. Any oven temperature from 170°F to 375°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.
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.
Convection Roast Cooking
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with convection cooking. You cook with speed and accuracy, while browning and crisping to
perfection.
Always use the provided
racks when combination
cooking. Do not use any other
metal while cooking.
Broiling Cooking
Broil and uses the upper heater elements to broil food similar to
a conventional oven.
NOTE:
Do not use regular cooking or oven thermometers when cooking by microwave or convection roast (combination).
The metal and mercury in these thermometers could cause arcing and possible damage to the oven. Do not use a
thermometer in food you are microwaving unless the thermometer is designed or recommended for use in the microwave
oven.
Always use the tall rack
when broiling.
