Frigidaire FFMV154CLS Complete Owner's Guide (English) - Page 20

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 Glass-Ceramic casserole or baking dishes are best suited for egg and cheese recipes due to the cleanability of glass. Combination Cooking 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-Resistant Plastimcicrowave 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 Heat-Resistant Glass, Glass-Ceramic (Pyrex ®, Fire King ®, Corning Ware®, etc.) Metal Non Heat-Resistant Glass Microwave-Safe Plastics Plastic Films and Wraps Paper Products Straw, Wicker and Wood ❊Use only microwave cookware that is safe to 450 °F. Microwave Yes No No Yes Yes Yes Yes Bake/brown Yes Yes No No No No No Combination Yes No No Yes No No No 20