Convection Cookbook

6
Convection Microwave Utensils
A wide variety of utensils may be used in convection and
combination cooking. Many of them are also suitable for
microwaving alone. Microwave-only paper and plastic prod-
ucts should not be used for combination cooking or placed in
the oven while it is still hot from convection cooking.
Be sure to use hot pads when handling utensils. ey become
hot from convection and combination cooking.
e turntable is an utensil itself: a drip pan under the low
rack during roasting and broiling or a baking sheet for breads
and cookies.
A meat/poultry thermometer may help you to determine
doneness and assure you that foods have been cooked to a
safe temperature. A conventional thermometer cannot be
used with combination cooking, so it would be necessary to
check doneness after food has been removed from the oven.
Low rack holds meat and poultry above the turntable so that
heated air cooks all sides of the food and the fat drains onto
the turntable for healthy cooking. Use the low rack for roast-
ing, broiling, Convec Bake, Convec Broil and Convec Roast.
High rack serves as a shelf for two-level cooking, such as
layer cakes or cookies. Use it for convection and combination
cooking.