I have a Panisonic. It has a cooking range from 200 to broiling. I could
probably do slow cooking in it. It has a great pan that I can use for
baking. I even did a small turkey in it using a 9* 11 cake dish  I had a
Goldstar which didn't  have the vertical room or heating flexibility. I can
cook up a dozen cookies with no problem. I bought it from the Bay as a floor
model after the Goldstar went.

Joyce
----- Original Message -----
From: Carla MacInnis <[log in to unmask]>
To: <[log in to unmask]>
Sent: Friday, November 26, 1999 7:28 PM
Subject: Re: cooking


> Joyce,
>   What brand of micro-con do you have. I got a GE micro-con after my
Hotpoint
> micro died after 15 years of excellent service.
>   I love the combination cook feature and the delay start feature of the
GE. I
> do breads and things in the con - makes great pizza, too. Though I wish it
had a
> third tower rack. Doesn't take my 12 cup muffin tins - bummer!
>
> Cheer!
>
> Carla
>
> Schaeffer wrote:
>
> > I would recommend investing in a food possessor. I can't mince or cut
> > vegetables or make up a salad without one.
> >
> > Our oven went and we got a convection microwave. I would recommend this
> > because you don't have to bend to put things in the oven and clean-up is
> > easier. Cooking  using the combination micro/convention saves time and
> > hassle. Cuts oven baked items in half. A small chicken takes 35 minutes.
I
> > don't use the microwave for baking cakes or bread. Micro/Convention
needs
> > oven proof glass ware such as corningware. Microwave can use plastics as
> > well as glass. Convection can use metal as well. My oven can broil as
well
> >
> > For starters
> >
> > Joyce
> > [log in to unmask]
> >
> > ----- Original Message -----
> > From: Anee Stanford <[log in to unmask]>
> > To: <[log in to unmask]>
> > Sent: Friday, November 26, 1999 1:51 PM
> > Subject: cooking
> >
> > > Hi All-
> > >
> > > I want to see if any of you have some cooking tips/recipees for me.
Now I
> > > have cooked quite a bit before and look foward to doing some cooking
for
> > > myself in college.  I don;t care to eat out every single night and I
want
> > to
> > > invite my friends who live there over, they already said they would
invite
> > me
> > > over and I said I would have them over so that is already a given.
> > >
> > >  My bigest problem is...well...like the time I made chickeen fingers
and
> > > gravey...that should have taken about 30 miutes but it took me over a
> > hour!
> > > I either spill someting and then have to cleen it up and get more of
it
> > > measured out or I don't know just a hundred things like that are
always
> > > happening when I cook.  I am shue that you all are very experienced
with
> > > these problems.  Pluss alot of times I am very low on stamina in the
> > evenings
> > > and can't stand to be taking 45 minutes to prepar a meal.
> > >
> > >  I tend to like one dish meals...like dump every thing in one
pot...cook
> > and
> > > serve...and cutting stuff is really difficult (I try to buy prescliced
but
> > > they have yet to invent presliced onions).  Basicaly take the total
prep
> > time
> > > and dubble or tripple it for me.
> > >
> > > I would be intrested in any cooking tips or quick resipees, gadgets
that
> > you
> > > have come accross that work well for you...ect.  What have your
> > experiences
> > > been?
> > >
> > > Yours,
> > >
> > > Anee Stanford
> > > Webmaster of CPIC
> > > http://www.geocities.com/aneecp/CPIC.html
> > >