COOKWA~ Am ACCESSO~S
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| Cookware | Microwave | Convection | Combination |
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| YES | YES | YES | |
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| Fire King@, Coming |
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| Ware@, etc.) |
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| Ceramic | YES | YES | YES |
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| (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. |
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Cookware Tips
Convection Cooking | Combination 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 OR
| Microwave | Convection | Combination | Broil |
METAL SHELF | NO | YES | YES | YES |
NONONOYES
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