GE Ovens with Trivection Technology Catalog

Trivection® technology

2006 GE Profile™
30" wall ovens and slide-in ranges

Trivection® technology

Food quality

Trivection technology automatically delivers
the ideal combination of heating energies to
produce optimal texture, crispness, moistness

and browning for various food types. Meats
and poultry are perfectly browned on the outside, tender and juicy on the
inside. Delicate cakes are moist, light and fluffy.

Exceptional speed

The combination of three heat sources allows cooks to achieve fast baking
and roasting times without sacrificing quality. Using settings, customized by
food type, Trivection technology has the ability to cook up to five times faster
and an average of three times faster than a traditional thermal oven.

The balance of
three heat sources

Thermal heating – Traditional bake and

broil elements provide dry heat from above
and below the food, while helping maintain
consistent oven temperature.

PreciseAir™ convection – An innovative
fan reverses direction for optimal air and
heat circulation, providing even cooking,
faster cooking speeds and multi-rack
baking and roasting capability. Ideal
for accelerated browning.

Microwave energy – Electromagnetic
waves excite molecules in food and help
accelerate the cooking process, ensuring
faster cooking speeds.