BROWNING DISHES

SOME FOODS COOK TOO QUICKLY TO BROWN WITH MICROWAVE ENERGY ALONE. THE MICROWAVE BROWNING DISH CRISPS AND BROWNS THE SURFACE OF THESE FOODS. A SPECIAL COATING ON THE BOTTOM OF THE DISH ABSORBS MICROWAVES TO REACH A TEMPERATURE HIGH ENOUGH FOR BROWNING. THE SIDES AND HANDLES OF THE UTENSIL REMAIN COOL.