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COOKWA~
Am
ACCESSO~S
Cookware
Microwave
Convection
Combination
Heat-Resistant Glass,
YES
YES
YES
Glass-Ceramic (Pyrex@,
Fire
King@,
Coming
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
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.
Microwave
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
4W°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.
Convection
Combination
Broil
METAL SHELF
NO
YES
YES YES
NO
NO
NO YES
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