GE JVM1790CK Owners Manual - Page 10

Care and Cleaning Operating Instructions Safety Instructions Available cooking options. Do not use the shelves when microwave cooking. 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. Always use the shelf when baking. For best results, use one shelf in the lower position. For two-level cooking only, use both shelves. 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 450°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. Always use the shelf with Fast Bake. For best results, use one shelf in the lower position. For two-level cooking only, use both shelves. Combination Fast Baking Your oven also offers the option of Combination Fast Bake, 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. Warming The warming feature will keep hot, cooked foods at serving temperature. Always start with hot food. Use cookware and utensils that can withstand temperatures up to 230°F. Cooking Method Warm air circulates around food to keep previously cooked food warm. Heat Source Circulating heated air (Convection). Heat Conduction Warmth conducted from outside of food to inside. Benefits Keeps hot, cooked foods at serving temperature. Always use the shelf when warming. Consumer Support Troubleshooting Tips 10