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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 *NN
Sauces and Toppings *NN
Soups and Stews *AN
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 *
Muffins, Coffee Cake A*A
Desserts
Cakes, Layer and Bundt A A *
Angel Food and Chiffon N N *
Custard and Pudding * N N
Bar Cookies A * A
Pies and Pastry N A *
Candy, Fruit * N N
Blanching Vegetables *NN
Frozen Convenience Foods *AA