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-Ceramiccasserole or baking dishes
are best suited for egg and cheese recipes due to the
cleanability of glass.
Combination Cooking
Glass or Glass-Ceramicbaking 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 Plasticmicrowave 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.
COOKWARE MICROWAVE CONVECTION COIVIBINA TION
Heat-Resistant Glass, Glass-Ceramic Yes Yes Yes
(Pyrex ®, Fire King ®, Coming Ware_, etc.)
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
;_:Useonly microwave cookwarethat is safe to 450 °F.
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