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Cooking Methods
Microwave Cooking
Microwave cooking uses high frequency energy waves to heat the food. When cooking, microwave energy causes food
molecules to move rapidly. This rapid movement between the food molecules creates heat, which cooks the food.
Microwaves cook moist food and foods of varying fat content more quickly.
Convection Cooking
Convection cooking utilizes both a convection element and fan to evenly distribute heated air throughout the oven cav-
ity. By circulating air, no hot or cold spots occur, creating a consistent temperature envelope around the food. These con-
sistent temperatures cook food evenly and reduces cooking time.
Combination Cooking
The combination mode uses both the speed of microwave energy and browning of convection cooking to yield fast,
high quality food.
• Microwave cooking uses high frequency energy waves to heat the food. When cooking, microwave energy causes
food molecules to move rapidly. This rapid movement between the food molecules creates heat, which cooks the
food.
• Convection cooking uses the selected oven temperature to bake and brown foods. The circulating air surrounds
food in an envelope of evenly heated air.
Microwave Convection Combination
Heat Source Microwave energy. Heated air, circulated in Microwave energy and
oven cavity. circulated heated air.
Heat Conduction Heat produced within food Heat conducted from outside Food heats both through
by energy penetration. of food to inside. conduction from outside
and within from energy.
Primary Benefit Fast, high efficiency heating. Browns foods and seals Shortened heating time from
in flavors. microwave energy, browning
and crisping from convection.