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COOKWARE GUIDE
Microwave Cooking
Most heat-resistant, non-metallic cookware is safe for use
in your microwave oven.
However, to test cookware before using, follow these steps:
1. Place the empty cookware in the microwave oven.
2. Measure 1 cup of water in a glass measuring cup and
place it in the oven beside the cookware.
3. Microwave on 100% power for 1 minute. If the dish is
warm, it should not be used for microwave cooking.
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 a 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)
may be used, but is not recommended for foods that
require crusting or all-around browning, because plastic is
a poor conductor of heat.
COOKWARE MICROWAVE CONVECTION COMBINATION
Heat-Resistant Glass, Ceramic Glass Yes Yes Yes
Ceramics, China Yes Yes Yes
(Do not use china
with gold or silver trim.)
Metal Cookware No Yes No
Non Heat-Resistant Glass No No No
Microwave-Safe Plastic Yes No Yes*
Plastic Wrap, Wax Paper Yes No No
Paper Products Yes No No
Straw, Wicker, and Wood Yes No No
* Use only microwave cookware that issafe to 450°F
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