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HOW THE MICROWAVE/CONVECTION
OVEN WORKS
Microwave Cooking
Using the energy of microwaves only, food is heated quickly without
altering the color or shape. Microwaves generated by a magnetron are
uniformly distributed by the fan so that the food in the oven is heated
and cooked. Microwave power can be adjusted in 99 steps, enabling
the various kinds of foods to cook at most desirable cooking power
for the best results.
Stirrer / Convection Fan
_Oven z//TTray /Magnetron
Convection Cooking
This is a way of cooking with hot air alone that heats and cooks food
from the outside. This method allows food to be browned evenly
without losing any of the juices. Air heated by the heater is uniformly
circulated in the oven by a fan to enable the heating and cooking of
food. Since hot air remains in the oven as it circulates, cooking is very
efficient. The temperature inside the oven can be controlled according
to the type of food being cooked.
Stirrer/Convection Fan
Heater
/O_n _ray
A
Micro/Convec Cooking
With both microwave energy and hot air utilized, this method cooks
food much more quickly than any conventional method. The solid-
state control alternates cooking energy between microwave and hot
air cycles to provide efficient cooking fully utilizing the advantages of
both microwave and hot air cooking systems.
The dehydration cooking is performed in the same mode.
Stirrer / Convection Fan
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