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Do not use the shelves when
microwave cooking.
Always use the shelf when baking.
For best results, use one shelf in the
lower position. For two-level cooking
only, use both shelves.
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.
Easy clean-up.
Cooking Method
Hot air circulates
around food to
produce browned
exteriors and seal
in juices.
Heat Source
Circulating
heated air
(Convection).
Heat Conduction
Heat conducted
from outside of food
to inside.
Benefits
Aids in browning
and seals in flavor.
Cooks some foods
faster than regular
ovens.
Cooking Method
Warm air circulates
around food to keep
previously cooked
food warm.
Heat Source
Circulating heated
air (Convection).
Heat Conduction
Warmth conducted
from outside of food
to inside.
Benefits
Keeps hot, cooked
foods at serving
temperature.
Always use the shelf when warming.
Available cooking options.
Microwave Cooking
Convection Baking and Convection Roasting
Warming
The warming feature will keep hot, cooked foods at serving temperature. Always start with
hot food. Use cookware and utensils that can withstand temperatures up to 230°F.
During baking or roasting, a heating element is used to raise the temperature of the air
inside the oven. Any oven temperature from 225°F. to 450°F. may be programmed. A fan
gently circulates this heated air throughout the oven, over and around the food, producing
golden brown exteriors and rich moist interiors. This circulation of heated air is called
convection.
Because the heated air is kept constantly moving, not permitting a layer of cooler air to
develop around the food, some foods cook faster than in regular oven cooking.
Your oven uses microwave energy to cook by a set time or weight, or automatically
by sensor.
Sensor microwave works by detecting the increasing humidity released during cooking.
The oven automatically adjusts the cooking time to various types and amounts of food.
Cooking Method
Microwave energy
and convection heat
combine to cook
foods up to 25%
faster than 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 shelf with Fast Bake.
For best results, use one shelf in the
lower position. For two-level cooking
only, use both shelves.
Combination Fast Baking
Your oven also offers the option of Combination Fast Bake, using microwave energy along
with convection cooking. You cook with speed and accuracy, while browning and crisping
to perfection.
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