Kenmore Microwave Oven - Manual (Page 13)

USE INSTRUCTIONS
CONVECTION COOKING
COOKING GUIDE
CONVECTION COOKING
With cooking time controlled, this is the most common
way of cooking. Many foods can be cooked using this
method in which the oven temperature is set according to
the type of food. The oven is usually preheated before
using.
TEMPERATURE PROBE
MICRO/CONVEC COOKING
The temperature probe is used to control the temperature
of the food in the combination of microwave and
convection cookings. This method is useful when cooking
meat. See page 40.
AUTOMATIC PRE-HEAT
Preheating required before convection or rhicro/convec
cooking can be performed automatically. See page 35.
TEMPERATURE PROBE
CONVECTION COOKING
This function enables a type of convection cooking in
which the temperature of the food is controlled by a
temperature probe. See page 37.
This cooking mode is suitable for cooking meat.
MICRO/CONVEC COOKING
Since both microwaves and hot air are used, food can be
cooked very quickly. Cooking this way utilizes the
features of both the microwave and hot air systems and
finishes food nicely. See page 38.
FOUR-STAGE COOKING
With the memory feature that controls four different
stages of cooking, four-stage cooking can be performed
automatically.
For example, the first stage can be set for preheating, the
second for convection cooking, third for micro/convec
cooking and fourth for convection cooking.
Just start the oven for automatic sequential cooking.
It is also possible to set a combination of microwave and
convection cooking in each stage. See pages 41 and 42.
DEHYDRATION COOKING
This function enables apples, peaches, berries and any
other seasonal fruit as well as meats to be dried.
To get efficient dehydration cooking, the Oven has been
programmed itself to alternate cooking energy between
microwave and hot air cycles.
This method can dehydrate food much more quickly than
any conventionally dehydrated cooking. See pages 43 thru
49 for detailed directions.
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