COOKWARE
AND ACCESSORIES
Cookware
MicrowaveConvection Combination
YESYESYES
Ceramic |
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| YES | YES | YES | |
(Cookware | with |
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no metal | trim) |
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Metal |
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| NO | YES | NO |
Non | Glass | NO | NO | NO | |||
| Plastics | YES | NO | YES* | |||
Plastic | Films | and | Wraps | YES | NO | NO | |
Paper | Products |
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| YES | NO | NO | |
Straw, | Wicker | and Wood | YES | NO | NO | ||
*Use only microwave cookware that is sate to 400°F. |
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| NOTE: For more information | on the proper | use of cookware in your | ||
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| 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
as it may cause arcing (sparking) with oven wall or
metal accessory shelf, damaging the cookware, the shelf or the oven.
(safe to 400°F.) may be used, but it is not recommended for foods requiring crusting or
METAL SHELF ACCESSORY
The shelf is required for good air circulation and even browning
when using Convection and Combination Cook. Allow at
least one inch between the pan
and the walls of the oven for air circulation.
and drip pan)
12
Microwave | Convection | Combination | Broil | |||
NO | YES, |
| YES, | YES, | ||
| on the | floor | on | the | floor | on the |
| of the | oven. | of | the | oven. | shelf supports. |
NO | NO | NO |
| YES, |
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| place | this on top | ||
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| of | the | metal | shelf |
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| which | is | resting | on the |
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| shelf | supports. |