Cookware Tips - GE JES1109 Manual Del Propietário

Cookware Tips

Convection Bake Cooking, Air Fry, or Broil
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 or Microwave 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 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
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 450ºF.
16
Microwave Convection Broil
Bake
Yes Yes Yes
No Yes Yes
No No No
Yes Yes* No
Yes No No
Yes No No
Yes No No
Combination Combination
Cook 1 Cook 2
Yes Yes
No No
No No
Yes* No
No No
No No
No No
Air Fry
No
Yes
No
No
No
No
No
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