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Idiomas disponibles
Idiomas disponibles
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.
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).
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.
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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.
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.
Benefits
Shortened cooking time from microwave energy, plus
browning and crisping from convection heat.
Do not use the shelves when
microwave cooking.
or
Always use the shelf when
baking. For best results,
use one shelf in the lower
position.
or
Always use the shelf with Fast
Bake. For best results, use one
shelf in the lower position.
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