EURO-PRO Bravetti Professional K5345B Manual Del Usuario página 6

GETTING TO KNOW YOUR MICROWAVE OVEN
Cooking Comparison Guide
Cooking with your new convection microwave oven offers a
wide variety of food preparation options such as microwave
cooking, convection cooking and combination cooking.
Microwave cooking uses high-frequency electromagnetic
radiation. Microwave cooking heats the food directly, not
the cookware or the interior of the oven. Reheating is
simple and defrosting is convenient because less time is
spent in food preparation and food does not stay out on a
counter to defrost where it can spoil.
COOKING METHOD
HEAT SOURCE
BENEFITS
Cookware Guide
Microwave cooking: Most heat-resistant, non-metallic
cookware is safe for your microwave oven. However, to test
the cookware before using, place the empty cookware into
the microwave with a glass measuring cup filled with water
next to it. Microwave on 100% power for 1 minute. If the
cookware is warm, then it should not be used for
microwave cooking.
Convection cooking: Metal pans are recommended for all
types of baked products, but especially if browning and
crusting is important. Dark or dull finished metal pans are
best for breads and pies because they absorb heat and
produce a crisper crust. Shiny aluminum pans are best for
cakes, cookies or muffins because these pans reflect heat
and help produce a light, tender crust. You can also use
oven safe glass or ceramic cookware.
Heat-Resistant Glass
Non-Heat Resistant Glass
Heat Resistant Ceramic
Microwave-Safe Plastic
Platic Wrap, Wax Paper
Aluminum Foil, Aluminum Pans
* Combination: applicable for both "microwave + grill, and "microwave + convection" cooking
MICROWAVE
Microwave energy
is distributed evenly
throughout the oven
for fast thorough
cooking.
Microwave energy.
• Fast, efficient
cooking.
• Oven and
cookware does
not get hot.
• Easy clean-up.
Cookware
Metal Cookware
Paper Products
Convection cooking use hot air movement by means of
a fan to provide faster cooking. The fan gently sends air to
every area of the food, quickly browning, crisping and
sealing in moisture and flavor. It produces more even
temperature all around the food by air movement, so that
food cooks evenly.
Combination cooking combines the microwave energy
with the convection to cook with speed and accuracy,
while browning and crisping to perfection.
The following guide shows the difference and the
advantages for each type of cooking.
CONVECTION
Hot air circulates
around the food to
brown the food and
seal in the juices.
Circulating heated air.
• Browns and seals in
the flavor of foods.
• Cooks food faster
than conventional
ovens.
Combination cooking: Glass or glass-ceramic bake ware
is recommended. Be sure not use items with metal trim as it
may cause arcing (sparking) with the oven wall or oven
shelf., damaging the oven wall, shelf or oven. Heat-resistant
plastic microwave cookware (safe to 450˚F) may be used,
but it is not recommended for foods that require crusting or
all around browning.
Microwave Convection/Grill
Yes Yes
No No
Yes Yes
Yes No
Yes No
No Yes
Yes No
No Yes
4
COMBINATION
A combination of microwave
energy and convection heat
combine to shorten the
cooking time while browning
and sealing in the juices of
the food at the same time.
Microwave and circulating
heated air.
• Shortened cooking times
from microwave energy.
• Browning from convection
heat.
Combination
Yes
No
Yes
No
No
No
No
No