Ge PVM9179DFBB User Manual download pdf (Page 10)

Do not use the shelves when

microwave cooking.

Always use the shelf when baking.

For best results, use one shelf in

the lower position. For two-level

cooking only, use both shelves.

Cooking Method

Microwave energy

is distributed evenly

throughout the oven

for thorough, fast

cooking of food.

Heat Source

Microwave energy.

Heat Conduction

Heat produced

within food by

instant energy

penetration.

Benefits

Fast, high efficiency

cooking. Oven and

surroundings do

not get hot.

Easy clean-up.

Cooking Method

Hot air circulates

around food to

produce browned

exteriors and seal in

juices.

Heat Source

Circulating heated

air

(Convection).

Heat Conduction

Heat conducted

from outside of food

to inside.

Benefits

Aids in browning

and seals in flavor.

Cooks some foods

faster than regular

ovens.

Cooking Method

Warm air circulates

around food to keep

previously cooked

food warm.

Heat Source

Circulating heated

air (Convection).

Heat Conduction

Warmth conducted

from outside of food

to inside.

Benefits

Keeps hot, cooked

foods at serving

temperature.

Always use the shelf when

warming.

Available cooking options.

Microwave Cooking

Convection Baking and Convection Roasting

Warming

The warming feature will keep hot, cooked foods at serving temperature. Always start with hot

food. Use cookware and utensils that can withstand temperatures up to 230°F.

During baking or roasting, a heating element is used to raise the temperature of the air inside the

oven. Any oven temperature from 225°F. to 450°F. may be programmed. A fan gently circulates this

heated air throughout the oven, over and around the food, producing golden brown exteriors and

rich moist interiors. This circulation of heated air is called convection.

Because the heated air is kept constantly moving, not permitting a layer of cooler air to develop

around the food, some foods cook faster than in regular oven cooking.

Your oven uses microwave energy to cook by a set time or weight, or automatically by sensor.

Sensor microwave works by detecting the increasing humidity released during cooking. The oven

automatically adjusts the cooking time to various types and amounts of food.

Cooking Method

Microwave energy

and convection

heat combine to

cook foods up to

25% faster than

regular ovens,

while browning and

sealing in juices.

Heat Source

Microwave energy

and circulating

heated air.

Heat Conduction

Food heats from

instant energy from

penetration and

heat conducted from

outside of food.

Benefits

Shortened

cooking time from

microwave energy,

plus browning

and crisping from

convection heat.

Always use the shelf with Fast

Bake. For best results, use one

shelf in the lower position. For

two-level cooking only, use both

shelves.

Combination Fast Baking

Your oven also offers the option of Combination Fast Bake, using microwave energy along with

convection cooking. You cook with speed and accuracy, while browning and crisping to perfection.

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Ge PVM9179DFBB User Manual Page 10

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