Table of Contents
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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.
Foods
Appetizers
Dips and Spreads
Pastry Snacks
Beverages
Sauces and Toppings
Soups and Stews
Meats
Defrosting
Roasting
Poultry
Defrosting
Roasting
Fish and Seafood
Defrosting
Cooking
Casseroles
Eggs and Cheese
Scrambled, Omelets
Quiche, Souffle
Vegetables, Fresh
Breads
Quick
Yeast
Muffins, Coffee Cake
Desserts
Cakes, Layer and Bundt
Angel Food and Chiffon
Custard and Pudding
Bar Cookies
Fruit
Pies and Pastry
Candy
Blanching Vegetables
Frozen Convenience Foods
30
COOKING REFERENCE GUIDE
Microwave
* — Best Method
A — Alternate
N — Not Recommended
Combination
*
N
A
*
*
N
*
N
*
A
*
N
A
*
*
N
A
*
*
N
*
A
A
*
*
N
A
*
*
N
A
*
N
A
A
*
A
*
N
N
*
N
A
*
*
N
N
A
*
N
*
N
*
A
Convection
N
A
N
N
N
N
A
N
A
N
N
A
N
A
N
A
*
A
A
*
N
A
N
*
N
N
A
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