Cooking Options; Microwave Cooking - GE PVM1790 Manual Del Propietário

Available cooking options.
Do not use the shelves when

microwave cooking.

Always use the shelf when baking.
For best results, use one shelf in
the lower position. For two-level
cooking only, use both shelves.
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.
Always use the shelf when
warming.
10
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 Heat Source
Microwave energy Microwave energy.
is distributed evenly
throughout the oven
for thorough, fast
cooking of food.
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 Heat Source
Hot air circulates Circulating heated
around food to air
produce browned (Convection).
exteriors and seal in
juices.
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 Heat Source
Microwave energy Microwave energy
and convection and circulating
heat combine to heated air.
cook foods up to
25% faster than
regular ovens,
while browning and
sealing in juices.
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 Heat Source
Warm air circulates Circulating heated
around food to keep air (Convection).
previously cooked
food warm.
Heat Conduction Benefits
Heat produced Fast, high efficiency
within food by cooking. Oven and
instant energy surroundings do
penetration. not get hot.
Easy clean-up.
Heat Conduction Benefits
Heat conducted Aids in browning
from outside of food and seals in flavor.
to inside. Cooks some foods
faster than regular
ovens.
Heat Conduction Benefits
Food heats from Shortened
instant energy from cooking time from
penetration and microwave energy,
heat conducted from plus browning
outside of food. and crisping from
convection heat.
Heat Conduction Benefits
Warmth conducted Keeps hot, cooked
from outside of food foods at serving
to inside. temperature.