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 Plasti'eicrowave cookware (safe
to 450°F) may be used, but it is not recommended
for foods requiring crusting or all-around browning,
because the plastic is a poor conductor of heat.
Heat-Resistant Glass, Glass-Ceramic
(Pyrex ®, Fire King ®, Coming Ware¢,etc.)
Metal
Non Heat-Resistant Glass
Microwave-Safe Plastics
Plastic Films and Wraps
Paper Products
Straw, Wicker and Wood
_:Useonly microwave cookware that is safe to 450 °F.
Microwave Bake/brown Combination
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No Yes No
No No No
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