Manual

Available cooking options.
Do not use the shelf when
microwave cooking.
Microwave Cooking
_)tlI" oven rises IIIi(TOW;IVe enei'_,' 1o (-ook bv _l set [iIlle oi" weight, or atltOillati(-allv
by sensoi:
Sensor micr_m'ave works by detecting the increasing h umidil_, released dm_ing cooking.
Tile oven automatically at!justs tile cooking tiIne to various types and ainounts of tood.
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.
Easyclean-up.
Always use the shelf when
convection cooking.
Convection Cooking
During convection cooking, a heating element is used to raise tile temperatm'e ot tile air
inside tile oven. Any oven temperatm'e from 225°F to 450°F may be programmed. A tim
gently circulates this heated air throughout tile oven, over and _li'otlnd tile rood,
producing golden brown exterioi_ and rich moist interioi_.
Because tile heamd air is kept constnnfly moving, not pemfitting a laver of cooler air to
develop aro/md tile ti)o(l; some ti)o(ls cook ti_smr than in regular oven cooking.
Cooking Method Heat Source
Hot air circulates Circulating
around food to heated air.
produce browned
exteriors and seal
in juices.
Heat Conduction
Heat conducted
from outside of food
to inside.
Benefits
Aids in browning
and seals in flavor.
Cooks somefoods
faster than regular
ovens.
Always use the shelf when
combhTafion cooking.
Combination Cooking
Ymr o_en also ofle_ tile oi)tion of combination cooking,, using mi(rowa_e energ_ alom,
with comection cooking., Ym cook with speed and accm'ac_, while browning, and cfiS,l)im,
to perfection.
Cooking Method Heat Source Heat Conduction Benefits
Microwave energy
and convection heat
combine to cook
foods in upto
one-half the time
of regular ovens,
while browning and
sealing in juices.
Microwave energy
and circulating
heated air.
Food heats from
instant energy from
penetration and heat
conducted from
outside of food.
Shortened
cooking time from
microwave energy,
plus browning and
crisping from
convection heat.
10