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Cookware Tips; Convection Cooking - Frigidaire FGMV154CLFA Use & Care Manual

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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-Ceramiccasserole
or baking dishes
are best suited for egg and cheese recipes due to the
cleanability of glass.
Combination
Cooking
Glass or Glass-Ceramicbaking
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
Plasticmicrowave
cookware (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 heat.
COOKWARE
MICROWAVE
CONVECTION
COIVIBINA TION
Heat-Resistant
Glass, Glass-Ceramic
Yes
Yes
Yes
(Pyrex ®, Fire King ®, Coming Ware _, etc.)
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 450 °F.

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