GE PEB9159SFSS Use and Care Manual - Page 10

Available cooking options. Do not use the shelf 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 convection cooking. Convection Cooking During convection cooking, 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. 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. 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 Cooking Your oven also offers the option of combination cooking, using microwave energy along with convection cooking. You cook with speed and accuracy, while browning and crisping to perfection. Always use the shelf when combination cooking. Cooking Method Microwave energy and convection heat combine to cook foods in up to one-half the time of 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. 10