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Idiomas disponibles
Idiomas disponibles
Cooking Method
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.
49-7000158 Rev. 2
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
Heat Source
Microwave energy
Microwave energy.
is distributed evenly
throughout the oven
for thorough, fast
cooking of food.
Convection Baking, Convection Roasting and Air Fry
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
Heat Source
Hot air circulates
Circulating heated
around food to
air
produce browned
(Convection).
exteriors and seal
in juices.
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
Heat Source
Microwave energy
Microwave energy
and convection
and circulating
heat combine to
heated air.
cook foods up to
25% faster than
regular ovens,
while browning and
sealing in juices.
Heat Conduction
Benefits
Heat produced
Fast, high efficiency
within food by
cooking. Oven and
instant energy
surroundings do
penetration.
not get hot.
Heat Conduction
Benefits
Heat conducted
Aids in browning
from outside of food
and seals in flavor.
to inside.
Cooks some foods
faster than regular
ovens.
Heat Conduction
Benefits
Food heats from
Shortened
instant energy from
cooking time from
penetration and
microwave energy,
heat conducted
plus browning
from outside of
and crisping from
food.
convection heat.
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