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Cookware tips.

Convection Bake or Roast

Metal Pans are recommended for all types of baked products, but especially where browning

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 they 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 Fast Bake

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. This can damage the

cookware, the shelf or the oven.

Heat-Resistant Plastic microwave cookware (safe to 450°F) may be used, but it is not

recommended for foods requiring all-around browning, because the plastic is a poor

conductor of heat.

Convection Bake Combination

Cookware Microwave or Roast Fast Bake

Heat-Resistant Glass, Glass-Ceramic Yes Yes Yes

(Pyrex

, Fire King

, Corning 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

* Use only microwave cookware that is safe to 450°F.

GE CVM1790SS2SS User Manual

Questions and Answers: