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Cooking Reference Guide
Detach and Tape to Inside Cabinet Door or Other Prominent Place
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(!$1
q
91
q
51
of
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This is a Quick Reference to guide
* —Best Method
you in selecting the best method of
A—Alternate
cooking. Specific recipes can be
N—Not Recommended
adapted to any method of cooking.
FOODS
MICROWAVE
COMBINATION
CONVECTION
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.. , . . . .. ...
Appetizers
Dips & Spreads
*
N
N
Pastry Snacks
A
*
A
Beverages
*
N
N
Sauces &, Toppings
*
N
N
Soups & Stews
*
A
N
l?vleats
Defrosting
*
N
N
Roasting
A
*
A
Poultry
Defrosting
*
N
N
Roasting
A
*
A
Fish & Seafood
Defrosting
*
N
N
Cooking
*
A
N
Casseroles
A
*
A
Eggs & Cheese
Scrambled, Omelets
*
N
N
Quiche, Souffle
A
*
A
~'e etables,
"' g
Fresh
*
N
N
Breads
Quick
A
*
A
Yeast
N
A
*
Muffins. Coffeecake
A
*
A
llesserts
Cakes, Layer & Bundt
A
*
A
Angle Food & Chiffon
N
N
*
Custards & Pudding
*
N
N
Bar Cookies
A
*
A
Fruit
*
N
N
Pies & Pastry
N
A
*
Candy
*"
N
N
IIanching vegetables
*
N
N
~rozen Convenience Foods
*
A
A
.— —-—
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