GE CVM9179ELDS Use and Care Manual - Page 9

Options, USING THE OVEN

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USING THE OVEN: Options Options Microwave Cooking Your oven uses microwave energy to cook by a set time or weight, or automatically by sensor. Sensor microwave works by detecting the increasing humidity released during cooking. The oven automatically adjusts the cooking time to various types and amounts of food. Cooking Method Microwave energy is distributed evenly throughout the oven for thorough, fast cooking of food. Heat Source Microwave energy. Do not use the shelves when microwave cooking. Heat Conduction Heat produced within food by instant energy penetration. Benefits Fast, high efficiency cooking. Oven and surroundings do not get hot. Easy clean-up. Convection Baking and Convection Roasting During baking or roasting, a heating element is used to raise the temperature of the air inside the oven. Any oven temperature from 225°F. to 425°F. may be programmed. A fan gently circulates this heated air throughout the oven, over and around the food, producing golden brown exteriors and rich moist interiors. This circulation of heated air is called convection. Because the heated air is kept constantly moving, not permitting a layer of cooler air to develop around the food, some foods cook faster than in regular oven cooking. Cooking Method Hot air circulates around food to produce browned exteriors and seal in juices. Heat Source Circulating heated air (Convection). or Always use the shelf when baking. For best results, use one shelf in the lower position. Heat Conduction Heat conducted from outside of food to inside. Benefits Aids in browning and seals in flavor. Cooks some foods faster than regular ovens. Combination Fast Cooking Your oven also offers the option of Combination Fast Cook, using microwave energy along with convection cooking. You cook with speed and accuracy, while browning and crisping to perfection. Cooking Method Microwave energy and convection heat combine to cook foods up to 25% faster than regular ovens, while browning and sealing in juices. Heat Source Microwave energy and circulating heated air. Heat Conduction Food heats from instant energy from penetration and heat conducted from outside of food. or Always use the shelf with Fast Bake. For best results, use one shelf in the lower position. Benefits Shortened cooking time from microwave energy, plus browning and crisping from convection heat. 49-40778 9

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49-40778
9
Microwave Cooking
Your oven uses microwave energy to cook by a set time
or weight, or automatically by sensor.
Sensor
microwave works by detecting the increasing
humidity released during cooking. The oven
automatically adjusts the cooking time to various types
and amounts of food.
Cooking Method
Microwave energy is distributed evenly throughout the
oven for thorough, fast cooking of food.
Heat Source
Microwave energy.
Heat Conduction
Heat produced within food by instant energy penetration.
Benefits
Fast, high efficiency cooking. Oven and surroundings do
not get hot. Easy clean-up.
Options
USING THE OVEN:
Options
Do not use the shelves when
microwave cooking.
Convection Baking and Convection Roasting
During baking or roasting, a heating element is used
to raise the temperature of the air inside the oven.
Any oven temperature from 225°F. to 425°F. may
be programmed. A fan gently circulates this heated
air throughout the oven, over and around the food,
producing golden brown exteriors and rich moist
interiors. This circulation of heated air is called
convection.
Because the heated air is kept constantly moving,
not permitting a layer of cooler air to develop around
the food, some foods cook faster than in regular oven
cooking.
Cooking Method
Hot air circulates around food to produce browned
exteriors and seal in juices.
Heat Source
Circulating heated air (Convection).
Heat Conduction
Heat conducted from outside of food to inside.
Benefits
Aids in browning and seals in flavor. Cooks some foods
faster than regular ovens.
Combination Fast Cooking
Your oven also offers the option of Combination Fast
Cook, using microwave energy along with convection
cooking. You cook with speed and accuracy, while
browning and crisping to perfection.
Cooking Method
Microwave energy and convection heat combine to
cook foods up to 25% faster than regular ovens, while
browning and sealing in juices.
Heat Source
Microwave energy and circulating heated air.
Heat Conduction
Food heats from instant energy from penetration and
heat conducted from outside of food.
Benefits
Shortened cooking time from microwave energy, plus
browning and crisping from convection heat.
Always use the shelf when
baking. For best results,
use one shelf in the lower
position.
or
Always use the shelf with Fast
Bake. For best results, use one
shelf in the lower position.
or