20
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/230°C) 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 (230°C).
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