Manual

Cookware tips. ge.com

Convection Cooking

Metal Pans are re('onm/ended for all types of baked products, but especially where

browning or crusting is important.

Dark or dull finish metal pans are best tin" breads and pies because they absm]) heat

and produce crisper crest.

Shiny almninmn pans are better ti>r cakes, cookies or muffins because these pans

reflect heat and help produce a light tender c_ust.

Glass or Glass-Ceramic casserole or baking dishes are best suited tin +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-Resistmlt Plastic microwave cookware (sate to 450°F) may be used, but it is not

recommended for ti>o(ls requiring c_ usting or all-arotmd browning, because the

plastic is a poor conductor of heat.

Heat,Resistant Glass, Glass,Ceramic }_s

® ® ®

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

Metal No _s No

No No No

Microwave-Safe Plastics _s No _s _'

Plastic Films and Wraps _s No No

_s No No

Straw, Wicker and Wood _s No No

'Use only mi(rowaxe (ookware that is sat_ to 450°F.

Microwave Convection Combination

_s _s