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Cooking Reference Guide
Appetizers
Dips and Spreads * N N
Pastry Snacks A * A
Beverages * N N
Sauces and Toppings * N N
Soups and Stews * A N
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
Fruit * N N
Pies and Pastry N A *
Candy * N N
Blanching Vegetables * N N
Frozen Convenience Foods * A A
Foods Microwave Combination Convection
This is a Quick Reference to guide you in
* — Best Method
selecting the best method of cooking. Specific
A — Alternate
recipes can be adapted to any method of cooking.
N — Not Recommended
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