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USING THE MICROWAVE: Cookware Tips
Cookware Tips
Convection Bake Cooking, Air Fry, or Broil
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 or Microwave 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 not recommended for foods
requiring crusting or all-around browning, because the plastic is a poor conductor of heat.
Cookware Microwave Convection
Bake
Broil Combination
Cook 1
Combination
Cook 2
Air Fry
Heat-Resistant Glass, Glass-Ceramic
(Pyrex, Fire King, Corning Ware, etc)
Yes Yes Yes Yes Yes No
Metal No Yes Yes No No Yes
Non Heat-Resistant Glass No No No No No No
Microwave-Safe Plastics Yes Yes* No Yes* No No
Plastic Films and Wraps Yes No No No No No
Paper Products Yes No No No No No
Straw, Wicker and Wood Yes No No No No No
*
Use only microwave cookware that is safe to 450ºF.
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