GE CEB1599ELDS Use and Care Manual - Page 8

USING THE MICROWAVE: Optional Cooking Options Available Cooking 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. 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. Do not use the racks when microwave cooking. Convection Baking and Convection Roasting During convection cooking, a heating element is used to raise the temperature of the air inside the oven. Any oven temperature from 170°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. 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. Always use the racks when convection cooking. Convection Roast 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. 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. Always use the provided racks when combination cooking. Do not use any other metal while cooking. Broiling Cooking Broil and uses the upper heater elements to broil food similar to a conventional oven. 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 tall rack when broiling. NOTE: Do not use regular cooking or oven thermometers when cooking by microwave or convection roast (combination). The metal and mercury in these thermometers could cause arcing and possible damage to the oven. Do not use a thermometer in food you are microwaving unless the thermometer is designed or recommended for use in the microwave oven. 8 49-40760-2