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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 Plastic microwave 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

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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