GE CVM1790SSSS - Manual (Page 20)

Cookware tips.
Convection Bake or Roast
M etal Pans are recommended for all types of baked products, but especially where browning
is important.
Dark or dull finish metal pans ore best for breads and pies because they absorb heat and
produce crisper crust.
Shiny aluminum pons ore better for cokes, cookies or muffins because they reflect heat
and help produce a light tender crust.
Glass or Glass-Ceram ic casserole or baking dishes ore best suited for egg and cheese recipes
due to the cleonobility of gloss.
Combination Fast Bake
Glass
o/^G/oss-Cerom/c 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. This con damage 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 all-around browning, because the plastic is a poor
conductor of heat.
Cookware Microwave
Convection Bake
or Roast
Combination
Fast Bake
Heat-Resistant Glass, Glass-Ceramic
iPyrex®, Fire King®, Corning Ware®, etc.) Yes Yes Yes
Metai No Yes No
Non Heat-Resistant Giass No No No
Microwave-Safe Piastics Yes No Yes*
Piastic Fiims and Wraps Yes No No
Paper Products Yes No No
Straw, Wicker and Wood Yes No No
' Use only microwave cookware that is safe to 450°F.
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