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25 / 78 EN
Microwave Oven / User Manual
3.3.25 Cookware tips
Convection Cooking
Metal Pans are recommended for all types of
baked products,but especially where browning or
crusting is important.
Dark or dull finish metal pans are best for breads
and pies because they absorb heat and produce
crisper crust.
Shiny aluminum pans are better for cakes, cookies
or muffins because these pans reflect heat and
help produce a light tender crust.
Glass or Glass-Ceramic casserole or baking dishes
are best suited for egg and cheese recipes due to
the cleanability of glass.
Combination Cooking
Glass or Glass-Ceramic baking containers are rec-
ommended.Be sure not to to use items with metal
trim as it may cause arcing (sparking) with oven
wall or oven shelf, damaging the cookware, the
shelf or the oven.
Heat-Resistant Plastimcicrowave cookware (safe
to 450°F) may be used, but it is not recommended
for foods requiring crusting or all-around brown-
ing, because the plastic is a poor conductor of
heat.
Cookware Microwave Bake/brown Combination
Heat-Resistant Glass, Glass-Ceramic
(Pyrex ®, Fire King ®, Corning Ware ®, etc.)
Yes Yes Yes
Metal No Yes No
Non Heat-Resistant Glass No No No
Microwave-Safe Plastics Yes No Yes
Plastic Films and Wraps Yes No No
Paper Products Yes No No
Straw, Wicker and Wood Yes No No
• Use only microwave cookware that is safe to
450 °F.
3
Operation
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