GE PEB1590 Owner's Manual page 19

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, cooldes or muffins because these pans
reflect heat and help produce a light tender crust.
Glass or Glass-Ceramic casserole or baldng 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 cat_se arcing (sparking) with oven wall or oven shelf,
damaging the cool<ware, the shelf or the oven.
Heat-Resistant Plastic microwave cool<ware (safe to 450°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 beat.
Heat-Resistant G lass,Glass-Ceramic
(Pyrex® , FireKing ®, ComingWare®, etc.)
Microwave Convection Combination
Yes Yes Yes
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 saib to 450°K
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