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