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Cookware t ips.
Convection Cooking
Metal
Pans
are
re('mmnended
for
all types
ot baked
products,
but
especially
where
browning
or c_ usting
is important.
Dark
or dull
finish
metal
pans
are
best
t0r
breads
and
pies
because
they
absorb
heat
and
produce
crisper
c_ust.
Shiny
almnimm/
pans
are
better
fl)r 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
fi)r 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-Resistm_t
Plastic
microwave
cookware
(safe
to 450°F)
may
be
used,
but
it is not
recommended
for
ti)ocls
requiring
cresting
or all-arotmd
browning,
because
the
plastic
is a poor
conductor
of heat.
Microwave
Convection
Grill
Combination
Heat,Resistant
Glass, Glass-Ceramic
_s
_s
Yes
_s
®
®
®
(Pyrex
, Fire King
,Corning
Ware
, etc.)
Metal
No
_s
Yes
No
Nell Heat,Resistant
Glass
N()
N()
N o
No
_s
No
No
_s':'
Plastic Films and Wraps
_s
No
No
No
_s
No
No
No
Straw, Wicker and Wood
_s
No
No
No
'[IS(!
only
llli(rowa'_e
( ook_r_.Fe
that
is safe
tO 4:7(
]P.
2O
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