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COOKWARE AND ACCESSORIES
Cookware Microwave Convection Combination
Heat-Resistant Glass, YES YES YES
Glass-Ceramic (Pyrex
®
,
Fire King
®
, Corning
Ware
®
, etc.)
Ceramic YES YES YES
(Cookware with
no metal trim)
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 400°F. NOTE: For more information on the proper use of cookware in your
oven, see your Microwave Convection Cookbook
.
Cookware Tips
Microwave Convection Combination Broil
NO YES, YES, YES,
on the floor on the floor on the
of the oven. of the oven. shelf supports.
NO NO NO YES,
place this on top
of the metal shelf
which is resting on the
shelf supports.
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
metal accessory shelf, damaging the cookware, the
shelf or the oven.
HEAT-RESISTANT PLASTIC microwave cookware
(safe to 400°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.
METAL SHELF ACCESSORY
The shelf is required for good air
circulation and even browning
when using Convection and
Combination Cook. Allow at
least one inch between the pan
and the walls of the oven for air circulation.
BROILER PAN
(spatter shield
and drip pan)
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