
Cookware tips.
GEAppliances.ca
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
Combination
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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Содержание Appliances CEB1590
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