Euro-Pro K5345 - Manual (Page 6)

4
GETTING TO KNOW YOUR MICROWAVE OVEN
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.
Convection cooking use 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.
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.
• Shortened cooking times
from microwave energy.
• Browning from convection
heat.
• Browns and seals in
the flavor of foods.
• Cooks food faster
than conventional
ovens.
• Fast, efficient
cooking.
• Oven and
cookware does
not get hot.
• Easy clean-up.
BENEFITS
Microwave and circulating
heated air.
Circulating heated air. Microwave energy. HEAT SOURCE
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. Hot air circulates
around the food to
brown the food and
seal in the juices. Microwave energy
is distributed evenly
throughout the oven
for fast thorough
cooking.
COOKING METHOD
COMBINATION CONVECTION MICROWAVE
Cookware Microwave Convection/Grill Combination
Heat-Resistant Glass Yes Yes Yes
Non-Heat Resistant Glass No No No
Heat Resistant Ceramic Yes Yes Yes
Microwave-Safe Plastic Yes No No
Platic Wrap, Wax Paper Yes No No
Metal Cookware No Yes No
Paper Products Yes No No
Aluminum Foil, Aluminum Pans No Yes No
* Combination: applicable for both “microwave + grill, and “microwave + convection” cooking