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Cooking Comparison Guide
Cooking with your new convection microwave oven offers
a wide variety of food preparation options such as
microwave cooking, convection cooking and combination
cooking.
Microwave cooking: Uses high-frequency
electromagnetic radiation. Microwave cooking heats the
food directly, not the cookware or the interior of the oven.
Reheating is simple and defrosting is convenient because
less time is spent in food preparation and food does not
stay out on a counter to defrost where it can spoil.
Convection cooking: Uses hot air movement by means
of a fan to provide faster cooking. The fan gently sends
air to every area of the food, quickly browning, crisping
and sealing in moisture and flavor. It produces more even
temperature all around the food by air movement, so that
food cooks evenly.
Combination cooking: Combines the microwave energy
with the convection to cook with speed and accuracy,
while browning and crisping to perfection.
The following guide shows the difference and the
advantages for each type of cooking.
Cookware Guide
Microwave cooking: Most heat-resistant, non-metallic cookware is safe for your microwave oven. However, to test the
cookware before using, place the empty cookware into the microwave with a glass measuring cup filled with water next to it.
Microwave on 100% power for 1 minute. If the cookware is warm, then it should not be used for microwave cooking.
Convection cooking: Metal pans are recommended for all types of baked products, but especially if browning and crusting
is important. Dark or dull finished metal pans are best for breads and pies because they absorb heat and produce a crisper
crust. Shiny aluminum pans are best for cakes, cookies or muffins because these pans reflect heat and help produce a
light, tender crust. You can also use oven safe glass or ceramic cookware.
Combination cooking: Glass or glass-ceramic bake ware is recommended. Be sure not use items with metal trim as it
may cause arcing (sparking) with the oven wall or oven shelf., damaging the oven wall, shelf or oven. Heat-resistant plastic
microwave cookware (safe to 450˚F) may be used, but it is not recommended for foods that require crusting or all around
browning.
• Shortened cooking times from
microwave energy.
• Browning from convection heat.
• Browns and seals in
the flavor of foods.
• Cooks food faster
than conventional
ovens.
• Fast, efficient cooking.
• Oven and cookware
does not get hot.
• Easy clean-up.
BENEFITS
Microwave and circulating heated air.Circulating heated air.Microwave energy.
HEAT SOURCE
A combination of microwave energy and
convection heat combine to shorten the
cooking time while browning and sealing
in the juices of the food at the same time.
Hot air circulates
around the food to
brown the food and
seal in the juices.
Microwave energy is
distributed evenly
throughout the oven for
fast thorough cooking.
COOKING METHOD
COMBINATIONCONVECTIONMICROWAVE
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Cookware Microwave Convection/Grill Combination
Heat-Resistant Glass Yes Yes Yes
Non-Heat Resistant Glass No No No
Heat Resistant Ceramic Yes Yes Yes
Microwave-Safe Plastic Yes No No
Platic Wrap, Wax Paper Yes No No
Metal Cookware No Yes No
Paper Products Yes No No
Aluminum Foil, Aluminum Pans No Yes No
* Combination: applicable for both “microwave + grill, and “microwave + convection” cooking
Getting to Know Your Microwave Oven