Manual

Cookwaretips.

ConvectionCooking

Metal Pans are re('mmnended for all types ot baked products, but especially where

browning or c_ usting is important.

Dark or dull finish metal pans are best t0r breads and pies because they absorb heat

and produce crisper c_ust.

Shiny almnimm/ pans are better fl)r 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 fi)r egg and cheese

recipes due to the cleanability of glass.

CombinationCooking

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-Resistm_t Plastic microwave cookware (safe to 450°F) may be used, but it is not

recommended for ti)ocls requiring cresting or all-arotmd browning, because the

plastic is a poor conductor of heat.

Microwave Convection Grill Combination

Heat,Resistant Glass, Glass-Ceramic _s _s Yes _s

® ® ®

(Pyrex , Fire King ,Corning Ware , etc.)

Metal No _s Yes No

Nell Heat,Resistant Glass N() N() N o No

_s No No _s':'

Plastic Films and Wraps _s No No No

_s No No No

Straw, Wicker and Wood _s No No No

'[IS(! only llli(rowa'_e ( ook_r_.Fe that is safe tO 4:7( ]P.