Aluminum Foil and Metal
Always use oven mitts or pot holders when removing dishes from
Aluminum foil and some metal can be used in the oven. If not
used properly, arcing (a blue flash of light) can occur and cause
damage to the oven.
OK for Use
Racks and bakeware supplied with the oven (on some models),
aluminum foil for shielding, and approved meat thermometers
may be used with the following guidelines:
■ Do not allow aluminum foil or metal to touch the inside cavity
walls, ceiling or floor.
■ Always use the turntable.
■ Do not allow contact with another metal object during
Do Not Use
Metal cookware and bakeware, gold, silver, pewter, non-
approved meat thermometers, skewers, twist ties, foil liners
such as sandwich wrappers, staples and objects with gold or
silver trim or a metallic glaze should not be used in the oven.
For Use with Convection System
Any ovenproof bakeware may be used during Manual Bake
cycles, but only microwavable, ovenproof bakeware may be used
for combination (microwaves + convection) cycles. Follow
instructions on the oven display during convection programming.
■ Use only ovenproof cookware for all convection (baking and
roasting) cycles. See “Convection - Bake” and “Convection -
■ Do not use metal bakeware during stage cooking. See
“Cooking in Stages” section.
■ Do not use metal bakeware during combination cycles. Some
automatic Cook, Bake and Roast programs use combination
cooking. Follow instructions on the oven display during
programming. Manual Roast may also be programmed for
■ Use only microwavable, ovenproof cookware for all non-Bake
convection or combination cycles.
For Use with Grill Element
Use only microwavable, ovenproof cookware, such as glass or
ceramic glass, for automatic Grill and Manual Grill cycles.
■ Do not place cookware on grill rack.
■ Place cookware directly on the turntable. Cookware may be
used under the grill rack to catch drippings.
Microwave Cooking Power
Many recipes for microwave cooking specify which cooking
power to use by percent, name or number. For example,
Use the following chart as a general guide for the suggested
cooking power of specific foods.
100%, High (default
Quick heating convenience foods and
foods with high water content, such as
soups, beverages and most vegetables.
90% Cooking small tender pieces of meat,
ground meat and poultry pieces.
Heating cream soups.
80% Heating rice, pasta or casseroles.
Cooking and heating foods that need a
cook power lower than high, such as
Reheating a single serving of food.
Cooking fish fillets.
60% Cooking sensitive foods such as cheese
and egg dishes, pudding and custards.
Cooking non-stirrable casseroles, such
50%, Medium Cooking ham, whole poultry, whole fish
and pot roasts.
40% Heating bread, rolls and pastries.
30%, Medium-Low Melting chocolate, butter and
20% Defrosting bread, fish, meats, poultry and
Softening ice cream, butter and cheese.
10%, Low Taking chill out of fruit.