Table Of Contents; Introduction - Panasonic NN-CD87KS Manual

Introduction ..........................................................................................................................................41
Microwave Cooking Techniques .....................................................................................................42-43
Defrosting Guidelines/Turbo Defrost ...................................................................................................44
Defrosting Chart ..................................................................................................................................45
Reheating Chart ..................................................................................................................................46
Cooking Chart......................................................................................................................................47
European Recipes ..........................................................................................................................48-59
Chinese Recipes ............................................................................................................................60-63
Indian/Pakistani Recipes ................................................................................................................64-67
Arabic Recipes ...............................................................................................................................68-71
Persian Recipes .............................................................................................................................72-75

Introduction

Cooking with Microwave Energy
Microwaves are a form of high frequency electromagnetic waves (approx 12cm wavelength) similar to those used
by a radio. Electricity is converted into microwave energy by the magnetron tube. The microwaves travel from the
magnetron tube to the oven cavity where they are reflected, transmitted or absorbed.
Reflection
Microwaves are reflected by metal
just as a ball is bounced off a wall.
A combination of stationary (interior
walls) and rotating metal (turntable
or stirrer fan) helps assure that the
microwaves are well distributed
within the oven cavity to produce
even cooking.

Table of Contents

Transmission
Microwaves pass through some
materials such as paper, glass and
plastic much like sunlight shining
through a window. Because these
substances do not absorb or reflect
the microwave energy, they are
ideal materials for microwave oven
cooking containers.
- Eng-41 -
© Panasonic Corporation 2019
Absorption
Microwaves are absorbed by food.
They penetrate to a depth of about
2 to 4cm. Microwave energy excites
the molecules in the food (especially
water, fat and sugar molecules), and
causes them to vibrate very quickly.
The vibration causes friction and
heat is produced. In large foods, the
heat which is produced by friction
is conducted to the center to finish
cooking.