Abstract: A cooking tray (optionally interstices-defining, microwave-transparent and providing an appropriate view factor) has a one-piece, integral, unitary construction formed of a food-grade, non-stick material suitable for use in a rapid cook oven which cooks by a combination of at least two heat transfer mechanisms selected from the group consisting of radiant heat transfer, convection heat transfer and microwave energy transfer. The construction defines a base and an upstanding peripheral sidewall about the base for the collection of solid debris created during cooking. Preferably the material is food-grade fiberglass with a non-stick coating.