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 > > >