Auto Cook; Auto Cook Chart; Food Characteristics; Cooking Techniques - Panasonic NN-S723BL Operating Instructions Manual

Use this function to cook food without enter-
ing a cook time or power. Refer to the Auto
Cook Chart below for more information.
Example: To cook a 10 oz. Frozen Entrée
1.
• Press.
2. • Select the desired cate-
gory number using the
number pads.

AUTO COOK CHART

Serving/Weight
Pad
1. Oatmeal
1 / , 1 cup Put amount of oatmeal in a microwave-safe cup and
2
add water according to the manufacturers' directions.
No cover. Stir thoroughly after heating.
1, 2 cups Use mug or microwave-safe cup with no cover.
2. Beverages
Stir after reheating.
3. Bacon (slice) 4, 6, 10 slices
Place slices of bacon on a 3 sheet of paper towel on
microwave-safe dish. Cover with paper towel. If bacon is not
cooked to your liking, continue to heat by manually adding more time.
2, 4 eggs
< Ingredients for 2 eggs >
4. Omelet
1 tablespoon butter or margarine
2 tablespoons milk
salt and ground black pepper
Melt butter in a 9-inch pie plate, turn the plate to coat
the bottom with butter.
Combine the remaining ingredients and pour into
the pie plate and cover with vented plastic wrap.
Let stand 2 minutes.
With a spatura, loosen the edges of the omelet
from the plate; fold into thirds to serve.
1, 2 cups Pour soup into a microwave-safe bowl.
5. Soup
Cover loosely with lid or vented plastic wrap.
Stir after reheating.
Follow manufacturers' directions for covering.
6. Frozen
10, 20 oz.
Entrees
7. Frozen 4, 8 oz.
Follow manufacturers' directions.
Pizza (single)
8. Hot Dog
Make slits on hot dogs and place on paper towels.
1, 2, 3, 4 pieces
1, 2, 3, 4 pieces
9. Potatoes Pierce skin with a fork and place potatoes on paper
Towel. Do not cover. Stand 5 minutes after cooking.
4, 8, 12, 16 oz. All pieces should be the same size.
10. Fresh
Add small amount of water and cover with lid or plastic wrap.
Vegetables
Add small amount of water and cover with lid or vented
11. Frozen
6, 10, 16 oz.
plastic wrap. Stir thoroughly at beep for even cooking.
Vegetables
1 1 Add double amount of hot water and cover with plastic wrap.
12. Rice / , 1, 1 / cups
2 2
13. Chicken Place chicken pieces with skin side up and cover with
6, 12, 18, 24 oz.
plastic wrap.
Pieces
14. Ground Meat
16, 32 oz. Cover with plastic wrap. Stir thoroughly at beep for even cooking
15. Fish Fillets
4, 8, 12, 16 oz. Place fish fillets in a single layer and cover with plastic wrap.

Auto Cook

3. • Press until the
desired quantity
appears on the
Display Window.
4.
• Press.
Cooking time appears in
the Display Window
and begins to count
down.
Hints
14

Food Characteristics

Bone and Fat
Both bone and fat affect cooking. Bones may
cause irregular cooking. Meat next to the tips of
bones may overcook while meat positioned under
a large bone, such as a ham bone, may be
undercooked. Large amounts of fat absorb
microwave energy and the meat next to these
areas may overcook.
Density
Porous, airy foods such as breads, cakes or rolls
take less time to cook than heavy, dense foods
such as potatoes and roasts. When reheating
donuts or other foods with different centers be
very careful. Certain foods have centers made
with sugar, water or fat and these centers attract
microwaves (For ex., jelly donuts). When a jelly
donut is heated, the jelly can become extremely
hot while the exterior remains warm to the touch.
This could result in a burn if the food is not
allowed to cool properly in the center.
Quantity
Two potatoes take longer to cook than one pota-
to. As the quantity of the food increases so does
the cooking time. When cooking small amounts of
food such as one or two potatoes, do not leave
oven unattended. The moisture content in the
food may decrease and a fire could result.
Shape
Uniform sizes heat more evenly. The thin end of a
drumstick will cook more quickly than the meaty
end. To compensate for irregular shapes, place
thin parts toward the center of the dish and thick
pieces toward the edge.
Size
Thin pieces cook more quickly than thick pieces.
Starting Temperature
Foods that are room temperature take less time
to cook than if they are chilled or refrigerated or
frozen.

Cooking Techniques

Piercing
Foods with skins or membranes must be pierced
scored or have a strip of skin peeled before cook-
ing to allow steam to escape. Pierce whole egg
yolks and whites, clams, oysters, chicken livers,
whole potatoes and whole vegetables. Whole
apples or new potatoes should have a 1-inch strip
of skin peeled before cooking. Score sausages
and frankfurters.
Browning
Foods will not have the same brown appearance
as conventionally cooked foods or those foods
which are cooked utilizing a browning feature.
Meats and poultry may be coated with browning
sauce, Worcestershire sauce, barbecue sauce or
shake-on browning sauce. To use, combine
browning sauce with melted butter or margarine;
brush on before cooking.
For quick breads or muffins, brown sugar can be
used in the recipe in place of granulated sugar, or
the surface can be sprinkled with dark spices
before baking.
15