Euro-Pro K5309 Guide De L'utilisateur page 6

Cooking Comparison Guide
Cooking with your new convection microwave oven offers
a wide variety of food preparation options such as
microwave cooking, convection cooking and combination
cooking.
Microwave cooking: Uses high-frequency
electromagnetic radiation. Microwave cooking heats the
food directly, not the cookware or the interior of the oven.
Reheating is simple and defrosting is convenient because
less time is spent in food preparation and food does not
stay out on a counter to defrost where it can spoil.
COOKING METHOD
HEAT SOURCE
BENEFITS
Cookware Guide
Microwave cooking: Most heat-resistant, non-metallic cookware is safe for your microwave oven. However, to test the
cookware before using, place the empty cookware into the microwave with a glass measuring cup filled with water next to it.
Microwave on 100% power for 1 minute. If the cookware is warm, then it should not be used for microwave cooking.
Convection cooking: Metal pans are recommended for all types of baked products, but especially if browning and crusting
is important. Dark or dull finished metal pans are best for breads and pies because they absorb heat and produce a crisper
crust. Shiny aluminum pans are best for cakes, cookies or muffins because these pans reflect heat and help produce a
light, tender crust. You can also use oven safe glass or ceramic cookware.
Combination cooking: Glass or glass-ceramic bake ware is recommended. Be sure not use items with metal trim as it
may cause arcing (sparking) with the oven wall or oven shelf., damaging the oven wall, shelf or oven. Heat-resistant plastic
microwave cookware (safe to 450˚F) may be used, but it is not recommended for foods that require crusting or all around
browning.
Heat-Resistant Glass
Non-Heat Resistant Glass
Heat Resistant Ceramic
Microwave-Safe Plastic
Platic Wrap, Wax Paper
Metal Cookware
Paper Products
Aluminum Foil, Aluminum Pans
* Combination: applicable for both "microwave + grill, and "microwave + convection" cooking
Getting to Know Your Microwave Oven
MICROWAVE
Microwave energy is
distributed evenly
throughout the oven for
fast thorough cooking.
Microwave energy.
• Fast, efficient
cooking.
• Oven and cookware
does not get hot.
• Easy clean-up.
Cookware Microwave
Convection cooking: Uses hot air movement by means
of a fan to provide faster cooking. The fan gently sends
air to every area of the food, quickly browning, crisping
and sealing in moisture and flavor. It produces more even
temperature all around the food by air movement, so that
food cooks evenly.
Combination cooking: Combines the microwave energy
with the convection to cook with speed and accuracy,
while browning and crisping to perfection.
The following guide shows the difference and the
advantages for each type of cooking.
CONVECTION
Hot air circulates
around the food to
brown the food and seal
in the juices.
Circulating heated air.
• Browns and seals in
the flavor of foods.
• Cooks food faster
than conventional
ovens.
Convection/Grill
Yes Yes
No No
Yes Yes
Yes No
Yes No
No Yes
Yes No
No Yes
4 4
COMBINATION
A combination of microwave energy
and convection heat combine to
shorten the cooking time while
browning and sealing in the juices of
the food at the same time.
Microwave and circulating heated air.
• Shortened cooking times from
microwave energy.
• Browning from convection heat.
Combination
Yes
No
Yes
No
No
No
No
No