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Cookware tips.
www.GEAppliances.com
Convection Cooking
Metal Pans are recmmnended
for all types of baked
products,
but especially
where
browning
or crusting
is important.
Dark or (11111 f inish
metal
pans are best t0r breads
and
pies because
they absorb
heat
and produce
crisper
crest.
Shiny ahnninuln
pans are better
t0r 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 mav cause arcing
(sparking)
with oven wall or oven shelf,
damaging
the cookware,
the shelf or the oven.
Heat-Resistmlt
Plastic
microwave
cookware
(sale to 450°F)
may be used, but it is not
recommended
for t0ods
requiring
c_ usting
or all-arotmd
browning,
because
the
plastic
is a poor
con(hlctor
of heat.
Heat-Resistant Glass, Glass,Ceramic
(Pyrex®, Fire King®, Corning Ware®, etc.)
Microwave
Convection
Combination
'_s
'_s
_s
No
"_s
No
Non Heat-Resistant
Glass
No
No
No
"_s
No
"_s _
Plastic Films and Wraps
"_s
No
No
Paper Products
"_s
No
No
Straw, Wicker and Wood
'_s
No
No
+Use only mkrowaxe
(ookwaFe
that
is sat_ to 450°F.
19
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