Panasonic NN-SM330W Operating Instruction And Cook Book page 24

Microwave Cooking Techniques
Covering
Cover foods with microwave cling film
or a self-fitting lid. Cover fish, vegeta-
bles, casseroles, soups. Do not cover
cakes, sauces, jacket potatoes, pas-
try items.
Turning and Stirring
Some foods require stirring during
cooking. Meat and poultry should be
turned after half the cooking time. All
liquid must be stirred before and dur-
ing heating. Water, especially must
be stirred before and during heating,
to avoid eruption.
It is essential that food is checked during and after a recommended cooking time, even if an AUTO PROGRAM
has been used (just as you would check food cooked in a convectional oven). Return the food to the oven for
further cooking if necessary.
Starting Temperature
The colder the food, the longer it
takes to heat up. Food from a fridge
takes longer to reheat than food at
room temperature.
Shape
Even shapes cook evenly. Food
cooks better by microwaves when in
a round container rather than a
square one.
Checking Food
- Eng-22 -
(Continued)
Spacing
Foods cook more quickly and evenly
if spaced apart. NEVER pile foods on
top of each other.
Arranging
Individual foods e.g. chicken portions
or chops, should be placed on a dish
so that the thicker parts are on the
outside.