Cookware tips.
22
Operating Instructions
Safety Instructions
Consumer Support
Tr
oubleshooting T
ips
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 Plastic
microwave cookware (safe to 450°F/230°C) 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
Grill
Combination
Heat-Resistant Glass, Glass-Ceramic
Yes
Yes
Yes
Yes
(Pyrex
®
, Fire King
®
, Corning Ware
®
, etc.)
Metal
No
Yes
Yes
No
Non Heat-Resistant Glass
No
No
No
No
Microwave-Safe Plastics
Yes
No
No
Yes
❆
Plastic Films and Wraps
Yes
No
No
No
Paper Products
Yes
No
No
No
Straw, Wicker and Wood
Yes
No
No
No
❊
Use only microwave cookware that is safe to 450
°
F (230°C).
