Frigidaire FFMV152CLW Cookware tips, Convection Cooking, Combination Cooking, Microwave

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-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 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	Bake/brown	Combination
Heat-Resistant Glass, Glass-Ceramic	Yes	Yes	Yes
(Pyrex ®, Fire King ®, Corning 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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