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Cookware tips. www.GEAppliances.com
Convection Cooking
Metal Pans are recmmnended for all types of baked products, but especially where
browning or crusting is important.
Dark or (11111finish metal pans are best t0r breads and pies because they absorb heat
and produce crisper crest.
Shiny ahnninuln pans are better t0r 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.
CombinationCooking
Glass or Glass-Ceramic baking containers are recommended. Be sure not to use
items with metal trim as it mav cause arcing (sparking) with oven wall or oven shelf,
damaging the cookware, the shelf or the oven.
Heat-Resistmlt Plastic microwave cookware (sale to 450°F) may be used, but it is not
recommended for t0ods requiring c_usting or all-arotmd browning, because the
plastic is a poor con(hlctor of heat.
Heat-Resistant Glass, Glass,Ceramic
(Pyrex®, Fire King®, Corning Ware®, etc.)
Microwave Convection Combination
'_s '_s _s
No "_s No
Non Heat-Resistant Glass No No No
"_s No "_s _
Plastic Films and Wraps "_s No No
Paper Products "_s No No
Straw, Wicker and Wood '_s No No
+Use only mkrowaxe (ookwaFe that is sat_ to 450°F.
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