Amana ACM1580A Manual Do Utilizador

8

Cooking Methods

Microwave Cooking

Microwave cooking uses high frequency 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 consistent temperature envelope around the
food. These consistent temperatures cook food evenly and reduces 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 cooking uses high frequency 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.

•

Convection cooking uses the selected oven temperature to bake and
brown foods. The circulating air surrounds food in an envelope of evenly
heated air.

Microwave energy.

Heated air, circulated in

oven cavity.

Microwave energy and

circulated heated air.

Heat produced within food

by energy penetration

Heat conducted from

outside of food to inside.

Food heats both through

conduction from outside and

within from energy.

Fast, high efficiency

heating.

Browns foods and seals

in flavors.

Shortened heating  time from

microwave energy, browning

and crisping from convection.