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COOKING REFERENCE GUIDE
This is a Quick Reference to guide you in selecting
the best method of cooking. Specific recipes can be
adapted to any method of cooking.
* -- Best Method
A- Alternate
N -- Not Recommended
Foods Microwave Combination
Appetizers
Dips and Spreads * N
Pastry Snacks A *
Beverages * N
Sauces and Toppings * N
Soups and Stews * A
Meats
Defrosting * N
Roasting A *
Poultry
Defrosting * N
Roasting A *
Fish and Seafood
Defrosting * N
Cooking * A
Casseroles A *
Eggs and Cheese
Scrambled, Omelets * N
Quiche, Souffle A A
Vegetables, Fresh * N
Breads
Quick A A
Yeast N A
A *
Muffins, Coffee Cake
Desserts
Cakes, Layer mid Bundt
Angel Food trod Chiffon
Custard and Pudding
Bar Cookies
Pies and Pastry
Candy, Fruit
Blanching Vegetables
Frozen Convenience Foods
A
N
A
N
A
N
N
A
N
N
A
Convection
N
A
N
N
N
N
A
N
A
N
A
A
N
N
A
N
A
N
N
A
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