Manual

Available 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.
Microwave Cooking
Convection Bake Cooking or Warming
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 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.
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.
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.
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