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