29
Combination Roast
Cooking Refer
ence Guide
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
*
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
Pies and Pastry
N
A
*
Candy, Fruit
*
N
N
Blanching Vegetables
*
N
N
Frozen Convenience Food
s
*
A
A
Summary of Contents for JEB1095
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