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Operating Instructions
Microwave/Convection Cooking
Microwave cooking uses
very short, high frequency
radio waves. The movement
of the microwaves through
the food creates heat and
cooks most foods faster
than regular methods.
Microwave cooking heats
the food, not the cookware
or the interior of the oven.
Convection cooking
constantly circulates
heated air around the
food. It creates even
browning and sealed-in
flavor by the motion of hot
air over the food surfaces.
Using a combination of
microwave and convection
cooking is also an option.
You can cook by time or
by temperature. When
cooking by temperature,
the temperature probe
monitors the internal
temperature of the food
to let you know when it
is ready.
How It Works
Microwave Convection Combination
Cooking
Microwave energy is Hot air circulates around Microwave energy and
Method
distributed evenly for food to produce browned convection heat
fast, thorough cooking. exteriors and seal in juices. combine to cook foods.
Heat
Microwave energy. Circulating heated air. Microwave energy and
Source
circulating heated air.
Heat
Heat produced within Heat conducted from Food heats from instant
Conduction
food by instant energy outside of food to inside. energy penetration and
penetration. heat conducted from
outside of food.
Benefits
Fast, high-efficiency Aids in browning and Shortened cooking
cooking. Oven and seals in flavor. Cooks some time from microwave
surroundings do not foods faster than energy, plus browning
get hot. Easy clean-up. regular ovens. and crisping from
convection heat.
Comparison Guide