Amana ACM1580A - Manual (Page 8)

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 Convection Combination
Heat source Microwave energy.
Heated air, circulated in
oven cavity.
Microwave energy and
circulated heated air.
Heat
Conduction 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.
Primary
Benefit Fast, high efficiency
heating.
Browns foods and seals
in flavors.
Shortened heating time from
microwave energy, browning
and crisping from convection.