Manual

Cookwam@s.

Convection Cooking

Metal Pans are recmmnended 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 almninmn 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 tot 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-Resistmat Plastic microwave cookware (sati _ to 450°F) may be used, but it is not

recommended for toods requiring ClUsting or all-around browning, because the

plastic is a poor cond/ictor of heat.

Microwave Convection Grill Combination

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

(Pyrex®, Fire King®, Coming Ware% etc.)

No _s Yes No

Non Heat-Resistant Glass No No No No

Microwave-SafePlastics "_s No No "_s +:'

_s No No No

Straw, Wicker and Wood _s No No No

'Use only mi(rowaxe (ook'w_tJ'e that is safe to 4:)( I*.