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About the convection features.
Convection Cooking
Convection cooking constantly circulates heated air around the food, creating even
browning and sealed-in flavor by the constant motion of hot air over the food surfaces.
Your new oven also offers the option of combination cooking, using microwave energy
along with convection cooking. You cook with speed and accuracy, while browning and
crisping to perfection.
You can use microwave cooking, convection cooking or combination cooking to cook by
time. Simply preset the length of cooking time desired and your oven turns off
automatically.
Combination Roast
uses alternating microwave and convection to roast meats to perfection.
The following guide shows at a glance the difference between microwave, convection and
combination cooking. This guide describes the many different things your
Microwave/Convection/Combination Oven can do. You will find a wide variety of cooking
methods and programs designed to suit your lifestyle.
16
Microwave
Convection
Combination
Cooking Method Heat Source Heat Conduction Benefits
Microwave energy
is distributed evenly
throughout the oven
for thorough, fast
cooking of food.
Microwave energy. Heat produced
within food by
instant energy
penetration.
Fast, high efficiency
cooking. Oven and
surroundings do not
get hot. Easy clean-
up.
Hot air circulates
around food to
produce browned
exteriors and seal in
juices.
Circulating
heated air.
Heat conducted from
outside of food to
inside.
Aids in browning
and seals in flavor.
Cooks some foods
faster than regular
ovens.
Microwave energy
and convection heat
combine to cook
foods in up to 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.