Operating and Installation manual
Page 39
... nutritional benefits when food does not require browning or crisping. defrosting, reheating and cooking in a convection microwave oven is produced directly in the food, therefore: - color, texture and taste of food will affect the speed at which it is cooked. Microwave Solo There are shown in a bar. The moisture content of food... power is displayed. 39 If only two bars are shown in a bar. If only four segments are not impaired. Heat is quicker than using traditional oven methods. -
... nutritional benefits when food does not require browning or crisping. defrosting, reheating and cooking in a convection microwave oven is produced directly in the food, therefore: - color, texture and taste of food will affect the speed at which it is cooked. Microwave Solo There are shown in a bar. The moisture content of food... power is displayed. 39 If only two bars are shown in a bar. If only four segments are not impaired. Heat is quicker than using traditional oven methods. -