Manual

Available cooking options.
Microwave Cooking
_)[lI" oven rises illi('rowave eilei'g_' 1o (-ook bva set [illle or weight, or autoxnaticallv
by sensoi:
Sensor microwave works by detecting the increasing lmmiditv released during cooking.
The oven automatically a(!iusts the cooking time to various types and amounts of toed.
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.
Do not use the shelf when
microwave cooking.
Always use the shelf when
convection cooking.
Convection Cooking
LIm_ing, come(-tion cooking,, a heating, element....... is used to raise the temi)eratm'e of the air
inside the oxen. Any oxen temperatm'e from 225°F to 450°F me) be programmed. A tim
genfl) circulates this heated air throughout the o_,en o_,er and around the food
producing golden brown exterio_ and rich moist interio_.
Because......... the heated air is keI)t constnnfl_, mo_,ing, not I)emfitting, a liner, of cooler air to
develop around the toocl; some toocls cook thsmr than in regular oven cooking.
Cooking Method Heat Source
Hotair 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.
ill! i
Always use the shelf when
combhTation cooking.
Combination Cooking
Yimr o_en also ofle_ the option of combination cooking using mi(rowa_e energ_ along
with comection cooking., Y(m cook with speed and accm'acy, while 1)rowning, and cris,l)im,
to pertection.
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.
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