Introduction to Cooking with the Amana® Radarange Plus™ microwave convection oven cookbook.

Format:

Book

Contributor:

Amana Refrigeration, inc. Ann MacGregor Home Economics Department.

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Microwave cooking.

Convection oven cooking.

Genre:

cookbooks.

Cookbooks.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

384 pages : illustrations (some color) ; 24 cm

Other Title:

Amana Radarange Plus Microwave Convection Oven Cookbook

Place of Publication:

Amana, Iowa (Amana, Iowa 52204) : Amana Refrigeration, Inc., 1980.

Contents:

Introduction to Radarange Plus Microwave Convection Oven Cooking

Meal Planning

Appetizers and Snacks

Beverages

Soups and Stews

Breads

Rice, Cereals and Pastas

Sandwiches

Eggs and Cheese

Fish and Seafood

Meats and Main Dishes

Poultry

Vegetables

Sauces, Jams and Relishes

Desserts

Cakes

Pies

cookies and Bars

Candies

Dehydration and Extras.

Notes:

Cover title: The Amana Radarange Plus microwave convection oven cookbook.

"Created and tested by the staff of the Amana Refrigeration, Inc., Ann MacGregor Home Economics Department."500

Contains pocket for manual on Use and Care of Radarange Plus Microwave Convetion Oven.

Includes index.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy has additional envelope containing warranty, bill of sale, instructions for micro-1 ovenware and recipes laid in.

OCLC:

7275981