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49-2000712 Rev. 3 17
Cookware Guidelines
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performance.
Dark, coated and dull pans absorb heat more readily than
light, shiny pans. Pans that absorb heat more readily can
result in a browner, crisper, and thicker crust. If using dark
and coated cookware check food earlier than minimum
cook time. If undesirable results are obtained with this type
of cookware consider reducing oven temperature by 25º F
next time.
Shiny pans can produce more evenly cooked baked goods
such as cakes and cookies.
Glass and ceramic pans heat slowly but retain heat well.
These types of pans work well for dishes such as pies and
custards.
Air insulated pans heat slowly and can reduce bottom
browning.
Keep cookware clean to promote even heating.
Cookware used in broil modes and air fry must be
broil-safe.
USING THE OVEN
COOKWARE
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