Amana ACM1580A Guia Del Usuario página 10

Cookin Methods
Microwave Cooking
Microwave cooking uses high fre-
quency energy waves to heat the
food. When cooking, microwave
energy causes food molecules to
move rapidly. This rapid movement
between the food molecules creates
heat, which cooks the food.
Microwaves cook moist food and
foods of varying fat content more
quickly.
Convection Cooking
Convection cooking utilizes both a
convection element and fan to evenly
distribute heated air throughout the
oven cavity. By circulating air, no hot
or cold spots occur, creating a con-
sistent temperature envelope around
the food. These consistent tempera-
tures cook food evenly and reduce
cooking time.
Combination Cooking
The combination mode uses both the
speed of microwave energy and
browning of convection cooking to
yield fast, high quality food.
Microwave Convection Combination
Heat Source Microwave energy. Heated air, circulated in Microwave energy and
oven cavity, circulated heated air.
Heat Conduction Heat produced within food Heat conducted from outside Food heats both through
by energy penetration, of food to inside, conduction from outside
and within from energy.
Primary Benefit Fast, high efficiency heating. Browns foods and seals Shortened heating time from
in flavors, microwave energy, browning
and crisping from convection.
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