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UNDERSTANDING YOUR MICROWAVE OVEN
COOKING COMPARISON GUIDE
Cooking with your new oven offers a wide variety of
food preparation options: microwave cooking,
convection cooking, and combination cooking.
Microwave cooking uses very short, high-frequency
radio waves. The movement of the microwaves
through the food generates heat and cooks most foods
faster than regular methods, while retaining their
natural texture and moisture. Microwave cooking heats
food directly, not the cookware or the interior of the
oven.
Reheating is easy and defrosting is particularly
convenient because less time is spent in food
preparation.
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.
Combination cooking combines microwave energy
with convection to 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.
The following guide shows at a glance the difference
between microwave, convection, and combination
cooking.
7
MICROWAVE CONVECTION COMBINATION
COOKING
METHOD
HEAT SOURCE
BENEFITS
Microwave energy is
distributed evenly
throughout the oven for fast,
thorough cooking of food.
Microwave energy. Circulating heated air. Microwave energy and
circulating heated air.
• Fast, high efficiency
cooking.
• Oven and surroundings do
not get hot.
• Easy clean-up.
Read this guide to learn 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.
• Aids in browning and seals
in flavor.
• Cooks some foods faster
than regular ovens.
• Shortened cooking time
from microwave energy.
• Browning and crisping
from convection heat.
Hot air circulates around
food to produce browned
exteriors and sealed in
juices.
Microwave energy and
convection heat combine
to shorten the cooking time
of regular ovens, while
browning and sealing in
juices.