Manual

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.
Always use the provided racks
when combination cooking. Do not
use any other metal while cooking.
Convection Roast Cooking
Your oven also offers the option of combination cooking, using microwave energy along with
convection cooking. You cook with speed and accuracy, while browning and crisping to perfection.
Broiling Cooking
Broil and uses the upper heater elements to broil food similar to a conventional oven.
Always use the tall rack with
broiling.
Cooking Method
Intense top heat is
used to heat foods.
Heat Source
Top heating
elelements.
Heat Conduction
Head conducted form
outside of food to
inside.
Benefits
Broil performanance.
NOTE: Do not use regular cooking or oven thermometers when cooking by microwave or convec-
tion 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.
Available cooking options.
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