Cookware
Microwave
Convection
Combination
Heat-Resistant Glass,
YES
YES
Glass-Ceramic (Pyrex@,
Fire
Coming
etc.)
Metal
NO
NO
Non Heat-Resistant Glass
NO
NO
NO
Microwave-Safe Plastics
YES
NO
YES*
Plastic Films and
YES
NO
NO
Paper Products
YES
NO
NO
Straw, Wicker and Wood
NO
NO
*Use
microwave
that safe to
Tips
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
casserole or baking
dishes are best suited for egg and cheese recipes due
to the cleanability of glass.
Combination Cooking
GLASS OR
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
microwave cookware
(safe to
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.
Microwave
Convection
Combination
Broil
SHELF ACCESSORY
NO
YES,
YES,
YES,
The shelf is required for good air
on the floor
on the floor
on the
circulation and even browning
of the oven.
of the oven.
shelf supports.
when using Convection and
Combination Cook. Allow at
least one inch between the pan
and the walls of the oven for air circulation.
NO
NO
NO
YES,
place this on top
of the metal shelf
which is resting on the
shelf supports.
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