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Type and mechanism of heating
Type of heating •
cooking
Microwave
Constant
temperature
heating
Steam
microwave
Steam
Mechanism of heating
Microwave heating
When microwaves are
irradiated, water molecules
in food frictionally move
and generate heat. This can
simultaneously heat the
inside and outside of food.
Properties of microwaves
Absorbed
by food and
moisture
Through pottery
and porcelain
Metal containers
and aluminum
vacuum
packaging
will reflect
microwaves,
resulting in failure
to heat
Keep heating until the set
temperature is reached
The heating temperature
of food is detected by an
infrared sensor.
Soften butter
Soften to fit for
consumption
Combination of microwave and steam rapid moistening heating
(The auto menus of 22, 23 and 24 can use the steam rack.)
Heating by steam and
baking
Points for cooking
The heating time is proportional to the
serving size of the food. If the serving
size is doubled, also double or slightly
less than 2 times the heating time.
The moisture of food will also be lost
in a short time, which makes it easy
to dry and harden. Therefore, please
set a shorter time for cooking while
observing.
Please put the food directly into a heat-
resistant container and place it in the
center of the oven.
You can also cook the cuisine that is
heated at 600W and stewed by 200W
microwave.
P.34~35
The cooking effect can be selected within
the temperature range of 70 ~ 90°C.
It is also suitable for heating baby food,
softening butter, etc.
For cooking temperatures, refer to the
settings on page 36.
Since cooking can be carried out at
a set temperature, there is no need to
set the time.
Cooking steamed chawanmushi and
pudding at temperatures below 100°C
12
Baking tray
and grill
Accessories
cannot be used
May cause
sparks to splash,
causing fire
Baking tray
Grill
Baking tray
Grill
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