COOKWARE AND ACCESSORIES
Cookware | Microwave | Convection | Combination |
YES | YES | YES | |
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Fire King® , Corning |
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Ware® , etc.) |
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Ceramic | YES | YES | YES |
(Cookware with |
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no metal trim) |
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Metal | NO | YES | NO |
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Non | NO | NO | NO |
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YES | NO | YES* | |
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Plastic Films and Wraps | YES | NO | NO |
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Paper Products | YES | NO | NO |
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Straw, Wicker and Wood | YES | NO | NO |
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*Use only microwave cookware that is safe to 400°F.
NOTE: For more information on the proper use of cookware in your oven, see your Microwave Convection Cookbook.
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
Combination Cooking
GLASS OR
| Microwave | Convection | Combination | Broil |
METAL SHELF ACCESSORY | NO | YES, | YES, | YES, |
The shelf is required for good air |
| on the floor | on the floor | on the |
circulation and even browning |
| of the oven. | of the oven. | shelf supports. |
when using Convection and |
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Combination Cook. Allow at |
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least one inch between the pan |
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and the walls of the oven for air circulation. |
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BROILER PAN | NO | NO | NO | YES, |
(spatter shield |
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| place this on top |
and drip pan) |
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| of the metal shelf |
which is resting on the
12
shelf supports.