Microwave/Convection Cooking - GE JVM1190 Owner's Manual

About microwave/convection cooking.
How It Works
Comparison Guide
Microwave
Cooking Microwave energy is
Method
distributed evenly for
fast, thorough cooking.
Heat Microwave energy.
Source
Heat Heat produced within
Conduction food by instant energy
penetration.
Benefits Fast, high-efficiency
cooking. Oven and
surroundings do not
get hot. Easy clean-up.
16
Microwave cooking uses very short, high frequency radio waves.
The movement of the microwaves through the food creates heat
and cooks most foods faster than regular methods. Microwave
cooking heats the food, not the cookware or the interior of the oven.
Convection cooking constantly circulates heated air around the
food. It creates even browning and sealed-in flavor by the motion
of hot air over the food surfaces.
Using a combination of microwave and convection cooking is also
an option.
You can cook by time or by temperature. When cooking by
temperature, the temperature probe monitors the internal
temperature of the food to let you know when it is ready.
Convection
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.
Combination
Microwave energy
and convection heat
combine to cook foods.
Microwave energy and
circulating heated air.
Food heats from instant
energy penetration and
heat conducted from
outside of food.
Shortened cooking
time from microwave
energy, plus browning
and crisping from
convection heat.