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19
English
Operation
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 recommended. Be sure not 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 Plastic microwave cookware (safe to 450 °F) may be used, but it is
recommended for foods requiring crusting or all-around browning, 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.
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