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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 Convection
Appetizers
Dips and Spreads * N N
Pastry Snacks A * A
Beverages * N N
Sauces and Toppings * N N
Soups and Stews * A N
Meats
Defrosting * N N
Roasting A * A
Poultry
Defrosting * N N
Roasting A * A
Fish and Seafood
Defrosting * N N
Cooking * A A
Casseroles A * A
Eggs and Cheese
Scrambled, Omelets * N N
Quiche, Souffle A A *
Vegetables, Fresh * N N
Breads
Quick A A *
Yeast N A *
A * A
Muffins, Coffee Cake
Desserts
Cakes, Layer trod Bundt
Angel Food and Chiffon
Custard mid Pudding
Bar Cookies
Pies and Pastry
Candy, Fruit
Blanching Vegetables
Frozen Convenience Foods
A
N
A
N
A
N
N
A
N
N
A
N
A
N
N
A
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