Kenmore 88963 - Manual (Page 11)

HOW THE MiCROWAVE/CONVECnON OVEN
WORKS
Microwave Cooking
Using the energy of miaowaves only, food is cooked quickly without
altering the color or shape. Microwaves generated by a magnetron are
uniformly distributed fay the fan so that the food in the oven heats and
is cooked. Microwave power in 99 steps implies it takes 99 steps, ena­
bling the various kinds of foods to cook at the most desirable cooking
power for the best results.
Stirrer Fan
Convection Cooking
A way of cooking with hot air alone that heats and cooks food from the
outside This method allows food to be browned evenly without losing
any of the juices. Air heated by the heater Is uniformly circulated in the
oven by a fan to enable the heating and cooking of food. Since hot air
remains in the oven as it circulates, cooking is very efficient. The tem­
perature inside the oven can be controlled according to the type of food
being cooked.
Stirrer Fan Convection Fan
Micro/Convec Cooking
With both microwave energy and hot air utilized, this method cooks food
much more quickly than any conventional method. The solid state con­
trol alternates cooking energy between microwave and hot air cycles to
provide efficient cooking fully utilizing the advantages of both microwave
and hot air cooking systems.
When foods with high moisture content are cooked by the micro/con-
vec method, beads of water may accumulate on the top and/or sides of
the oven door, but will dissipate after use.
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