Food Characteristics - Panasonic NN-GT69KS Owner's Manual

Stirring
Stirring is usually necessary during microwave cooking. Always bring the
cooked outside edges toward the center and the less cooked center portions
toward the outside of the dish.
Rearranging
Rearrange small items such as chicken pieces, shrimp, hamburger patties or
pork chops. Rearrange pieces from the edge to the center and pieces from the
center to the edge of the dish.
Turning
It is not possible to stir some foods to distribute the heat evenly. At times,
microwave energy will concentrate in one area of the food. To help ensure
even cooking, these foods need to be turned. Turn over large foods, such as
roasts or turkeys, halfway through cooking.
Standing Time
Most foods will continue to cook by conduction after the microwave oven
is turned off. After cooking meat, the internal temperature will rise 5 °F to
15 °F (3 °C to 8 °C), if allowed to stand, tented with foil, for 10 to 15 minutes.
Casseroles and vegetables need a shorter amount of standing time, but this
standing time is necessary to allow foods to complete cooking to the center
without overcooking on the edges.
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Food Characteristics (continued)
Test for Doneness
The same tests for doneness used in conventional cooking may be used for
microwave cooking. Meat is done when fork-tender or splits at fibers. Chicken
is done when juices are clear yellow and drumstick moves freely. Fish is done
when it flakes and is opaque. Cake is done when a toothpick or cake tester is
inserted and comes out clean.
Check foods to see that they are cooked to the United States Department of
Agriculture's recommended temperatures.
To test for doneness, insert a meat thermometer in a thick or dense area
away from fat or bone. NEVER leave the thermometer in the food during
cooking, unless it is approved for microwave oven use.
Cook all food to these minimum internal temperatures as measured
with a food thermometer before removing food from oven. For
reasons of personal preference, you may choose to cook food at
higher temperatures.
Beef, Pork, Veal & Lamb
Steaks, chops, roasts
Ground meats
Ham, fresh or smoked
(uncooked)
Fully Cooked Ham
(to reheat)
All Poultry (breasts, whole
bird, legs, thighs, and wings,
ground poultry, and stuffing)
Eggs
Fish & Shellfish
Leftovers
Casseroles
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Minimum Internal
Product
Temperature & Rest Time
145 °F (63 °C) and allow to rest
for at least 3 minutes
160 °F (71 °C)
145 °F (63 °C) and allow to rest
for at least 3 min.
Reheat cooked hams
packaged in USDA-inspected
plants to 140 °F (60 °C); all
others to 165 °F (74 °C).
165 °F (74 °C)
160 °F (71 °C)
145 °F (63 °C)
165 °F (74 °C)
165 °F (74 °C)
2019/1/31 13:06:59