Bakeware & Food Storage GLASS CARE & USE Use the dish in pre-heated gas and electric conventional or convection ovens up to 425˚F or microwave ovens without browning element. Not for use on or under a flame or other direct heat source, including on a stovetop, under a broiler, in a toaster oven or on a grill.
Answer: Most oven safe cookware is safe for use in the Convection Steam Oven (CSO), such as glass-ceramic, Pyrex, and heatproof glass. Do not use cookware that would not go in a normal oven. Tupperware and similar containers are not oven safe.
Some recipes will suggest regular bake or convection, but as a general rule, don't use the convection setting for delicate desserts and pastries such as custards, souffle, chiffon and angel food cakes, to name a few.
Convection Microwave Convection Mode ONLY
In Microwave/Convection mixed modes, only containers listed above for Standard Microwave use are safe to use. Glass, cookware, and 9"x13" aluminum pans all work well. Do not cover cookware, lids block the air heat and advantages of using Convection Mode.
Yes, Pyrex can go in the oven. You can use Pyrex glass cookware to cook, bake, warm or reheat food in pre-heated conventional and convection ovens.
Certain baked goods, however, are best cooked using conventional oven settings. Avoid convection baking foods like cakes, quick breads, custards, and other delicate desserts and pastries.
Answer: The oven trays supplied with the Convection Steam Oven can be covered in aluminum foil. Any baking mode can be used. Never place foil or foil pans on the floor of the oven, or allow foil to touch the back wall of the oven as it will cause permanent damage.
DO YOU NEED TO USE SPECIAL PANS FOR A CONVECTION OVEN? While any pan suitable for conventional baking can be used in a convection oven, you can achieve maximum convection cooking benefits by using low-sided or perforated dishes and pans.
An oven set too high will scorch food quickly. Troubleshooting: Use an oven thermometer to check if the temperature inside matches what you've set it to. Fixing the Issue: If the temperatures don't align, recalibrate your oven. Calibration methods vary by model, so consult your oven's manual or a professional.
If you want deeper baking or browning of the food, place it on the top rack. Alternatively, you can set the skewers or baking pan on a grilling stand. You can also keep the baking dish or wire rack at the bottom if you want slow cooking.
Compatible Cookware
Cast iron, enameled cast iron, and many types of stainless steel cookware are all induction-compatible. There are exceptions, though. For instance, All-Clad's MC2 line, which is made of aluminum and stainless steel, is not induction-compatible.
The good news is you can use the same baking pans in both convection and conventional ovens. Aluminum and metal cookware work best because these materials do a better job of conducting heat, which helps ensure your food cooks evenly.
Check to see if there is a marked "Oven-Safe" symbol underneath the piece. Glass bowls made of borosilicate or tempered glass and marked as oven-safe can go in the oven and withstand high temperatures. Those made of non-tempered glass may not be suitable with heat resistance and withstanding temperature changes.
No. During all operations the glass plate must be in place.
However, they're not perfect — so you may want to pay attention when baking in a convection oven, as the air moving around from the fans can cause crusts to form faster when you're baking dishes like cakes, soufflés, cookies, muffins, and quick breads where you don't want the edges to dry out too quickly or too much.
Professional chefs swear by the advantages of convection ovens. That's because it cooks food slightly differently.
I would have no problem using pyrex in it. I use pyrex in my reg convection oven for baking, roasting, etc. No problem.
The Usage of Parchment Paper
A seemingly harmless sheet of parchment paper can quickly become a baking disaster in a convection oven. The force of the fan can lift the paper, causing your cookies or other baked goods to topple over.
There's no bottom element, therefore there's limited browning and crisping for any foods that require base cooking such as pastry, pies and pizza. Some models have a crisp plate that helps to brown and crisp the bottom of the food, but this still won't give as good a result as an oven with a bottom element.
Both air fryers and convection ovens circulate hot air around your food, but the air inside an air fryer circulates faster because it is a smaller appliance with a smaller cooking area in which to circulate the air. The air fryer has a fan at the top of the appliance, with the food in the tray below it.
I prefer to cook this lasagna on convection bake since it is prepared in a very tall pan. It cooks more evenly.