Panasonic NE-1037 Operating Instructions Manual page 18

Microwave Basics
Fundamental principles determine the success of
microwave food preparation.
They include:
1. TEMPERATURE OF FOODS — Frozen or
refrigerated food items will require longer heating
times to reach a desired serving temperature than
foods from room temperature.
2. FOOD COMPONENTS — Foods high in sugar,
salt, fats and moisture content heat faster because
these properties attract microwave energy. Denser
foods high in protein and fiber, absorb microwave
energy slower which means a lengthier heating
time.
3. BULK/VOLUME — The greater the mass of food,
the longer it takes to heat.
4. CONTAINERS — Ceramic, paper, china,
styrofoam, glass and plastic are suitable for use in
microwave ovens with the following caution.
Heating foods with either high sugar or high
fat content should be done. ONLY in high
temperature-resistant containers since these
foods get very hot. Using styrofoam containers
for these foods will cause the styrofoam to
warp. Other low temperature restaurant glass or
plastic platters may crack or warp under similar
conditions.
DO NOT HEAT foods in a SEALED container or
bag. Foods expand when heated and can break
the container or bag.
5. AVOID METAL because it "bounces" the
microwaves, causing uneven heating and
sometimes even flashes, which may pit or mar the
interior of the oven, the metal container or plate
trim.
6. Heated liquids can erupt if not mixed with air. Do
not heat liquids in your microwave oven without first
stirring.
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Cooking Instructions
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General Guidelines for
Heating in Your Microwave
Oven
For specific time, see each food category for
appropriate heating techniques, plus necessary
preparation of foods.
HEATING FOODS FROM REFRIGERATED
TEMPERATURE
Foods stored in the refrigerator (5°C) should be
covered before reheating with the exception of breads,
pastries or any breaded product, which should be
heated uncovered to prevent sogginess.
Most conventionally prepared foods should be slightly
undercooked, and held in the refrigerator, so that
overcooking does not occur during microwave heating.
Cooked items, such as vegetables, may be portion
plated and covered for reheating without loss of color,
texture or nutritional content.
HEATING FOODS FROM ROOM
TEMPERATURE
Food items such as canned entree, vegetables, etc.
will require significantly less heating time than those
from refrigerated temperatures.
IMPORTANT RECOMMENDATIONS
1. For best results it is recommended that foods
conventionally prepared be slightly undercooked
when subsequently heated in this oven.
2. REMEMBER that after the heating cycle has been
completed, internal food temperatures continue to
rise slightly in foods heated in this oven.
3. A major abuse of microwave applications is the
category of breads, pastries and pies are drier than
insides or fillings, they heat more slowly. Therefore,
baked goods should ONLY be heated until the
crust is warm to the touch (50°C - 55°C).
4. DO NOT OVERHEAT YOUR FOOD: 99% of all
food quantity complaints of microwave heated
foods can be traced to overheating.
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