It is Must to Preheat your oven (200 deg c) before you cook cake, you will get well cooked cake within 15 Mins
While microwave technology allows you to cook food quickly, the white Whirlpool GH 7208XRQ convection oven includes microwave as one of its features of convection, microwave, steamer, and oven; therefore essentially making the convection oven a more functional kitchen appliance.
A convection microwave uses both microwaves and convection heating to cook the food. The convection cooking allows the food to be browned and cooks the outer part of the food while the microwaves cook the interior of the food.
Convection ovens contain a fan, which is used to circulate the heated air around the item being cooked inside the microwave oven. This allows the food to be cooked much faster, while at the same time cooking the food at a lower temperature. The temperature used for cooking in a convection oven is about 20% less than in a regular microwave oven.
A microwave uses radio waves to heat food from the inside out, and a convection oven uses heat waves to cook food from the outside in. While they both cook food fairly quickly, the method of a convection oven is much more similar to a conventional oven.
i would assume yes but only if you are only using the oven portion and if the oven has a separate heating process from the microwave. do not use aluminum foil while microwaving, it doesnt work to well.
Nothing because the microwave does not work when thy door is open.
a while ago like 1959
heat energy
Radiant Energy is the Movement of Waves while the Convection Energy is the Movement of Molecules.
Staring at a microwave while it's in operation is not recommended as the microwave emits radiation that can be harmful to the eyes. Prolonged exposure may lead to eye damage or injuries. It is best to stand back and avoid direct eye contact with the microwave while it is in use.
Microwave ovens use microwave rays to cause the food particles to vibrate and so they heat up faster while ovens burn fuel or use electricity to produce heat. This heat then transfers to the food particles and heat them which takes longer as some of the heat produced is lost by radiation, conduction and convection.
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