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COOmG
REFERENCE
GU~E
This is a Quick Reference to guide you in selecting
*
— Best Method
the best method of cooking. Specific recipes can be
A — Alternate
adapted to any method of
~ooking.
-
.-
.-
—
N — Not
Kecornmended
Foods
Microwave
Combination
Convection
Appetizers
Dips and Spreads
Pastry Snacks
Beverages
Sauces and Toppings
Soups and Stews
Meats
Defrosting
Roasting
Poultry
Defrosting
*
A
N
*
N
A
*
N
N
*
N
N
*
A
N
N
*
*
A
N
A
N
*
N
A
*
A
Roasting
Fish and Seafood
Defrosting
Cooking
Casseroles
Eggs and Cheese
Scrambled, Omelets
Quiche, Souffle
N
A
N
N
*
*
A
*
A
N
*
N
A
*
A
Vegetables,
Fresh
*
N
N
Breads
Quick
Yeast
*
A
A
N
A
*
MuffIns,
Coffee Cake
A
*
A
Desserk
Cakes, Layer and
Bundt
Angel Food and Chiffon
Custard and Pudding
Bar Cookies
Fruit
Pies and Pastry
Candv
*
N
N
*
N
A
N
A
N
*
A
*
N
*
A
*
N
A
N
*
N
Blanching Vegetables
*
N
N
Frozen Convenience Foods
*
A
A
CO~ECTION
BROIL~G
For broiling time and procedures, refer to guide in Cookbook.
Broiling is cooking food by intense heat from the
upper unit in the oven. Most fish and tender cuts
of meat can be broiled. Follow these steps to keep
spattering and smoking to a minimum.
Step 2: Insert spatter shield onto drip pan. Always
use spatter shield so fat drips into drip pan; otherwise
juices may become hot enough to catch fire. You can
use rduminum foil to line your drip pan and spatter
shield. However, you must mold the foil tightly to
the spatter shield and cut slits in it just like the spatter
shield. Without the slits, the foil will prevent fat and
meat juices from draining to the drip pan. The juices
could become hot enough to catch on fire. If you do
not cut the slits, you are frying, not broiling.
Step 1: If meat has fat or gristle near edge, cut
vertical slashes through both about 2 inches apart.
If desired, fat maybe trimmed, leaving layer about
1/8 inch thick.
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