General Guidelines - Panasonic NN-GM231W Operating Instructions Manual

STANDING TIME
Dense foods e.g. meat, jacket potatoes and
cakes, require standing time (inside or outside
of the oven) after cook ing, to allow heat to
finish con ducting to the centre of the food to
cook through completely. Wrap meat joints
and jacket potatoes in aluminium foil while
standing. Meat joints need approx. 10-15
minutes, jacket potatoes 5 minutes. Other
foods such as plated meals, vegetables, fish
etc require 2-5 minutes standing. If food is not
cooked after standing time, return to the oven
and cook for additional time. After defrosting
food, standing time should also be allowed.
See pages 21.
QUANTITY
Small quantities cook faster than large
quantities, also small meals will reheat more
quickly than large portions.
SPACING
Foods cook more quickly and evenly if spaced
apart. NEVER pile foods on top of each other.
MOISTURE CONTENT
Many fresh foods e.g. veget ables and fruit,
vary in their moisture content throughout the
season, particularly jacket potatoes. For this
reason cooking times may have to be
adjusted. Dry ingredients e.g. rice, pasta, can
dry out during storage so cooking times may
differ.

General Guidelines

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PIERCING
The skin or membrane on some foods will
cause steam to build up during cooking.
These foods must be pierced or a strip of skin
should be peeled off before cooking to allow
the steam to es cape. Eggs, potatoes, apples,
sausages etc, will all need to be pierced
before cooking. DO NOT ATTEMPT TO BOIL
EGGS IN THEIR SHELLS.
COVERING
Cover foods with microwave cling film or a lid.
Cover fish, vegetables, cas seroles, soups. Do
not cover cakes, sauces, jacket potatoes or
pastry items.
DENSITY
Porous airy foods heat more quickly than
dense heavy foods.
CLING FILM
Cling film helps keep the food moist and the
trapped steam assists in speeding up cooking
times. Pierce before cooking to allow excess
steam to escape. Always take care when
removing cling film from a dish as the build-up
of steam will be very hot.