Food Characteristics; Cooking Techniques - Panasonic INVERTER NN-DS59NB Owner's Manual

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.
Size
Thin pieces cook more quickly than
thick pieces.
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.
Piercing
Foods with skins or membranes must be pierced,
scored or have a strip of skin peeled before cooking
to allow steam to escape. Pierce clams, oysters,
chicken livers, whole potatoes and whole vegetables.
Whole apples or new potatoes should have a 2.5 cm
(1-inch) strip of skin peeled before cooking. Score sausages and
frankfurters. Do not Cook/Reheat whole eggs, with or without the
shell. Steam buildup in whole eggs may cause them to explode,
and possibly damage the oven or cause injury. Reheating SLICED
hard-boiled eggs and cooking SCRAMBLED eggs is safe.
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
and 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.
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Operation (continued)

Food Characteristics

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 example,
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.
Starting Temperature
Foods that are at room temperature take less time to
cook than if they are chilled, refrigerated or frozen.

Cooking Techniques

Spacing
Individual foods, such as baked potatoes, cupcakes
and appetizers, will cook more evenly if placed in the
oven equal distances apart. When possible, arrange
foods in a circular pattern.
Covering
As with conventional cooking, moisture evaporates during
microwave cooking. Casserole lids or plastic wrap are used for a
tighter seal. When using plastic wrap, vent the plastic wrap by
folding back part of the plastic wrap from the edge of the dish to
allow steam to escape. Loosen or remove plastic wrap as recipe
directs for stand time. When removing plastic wrap covers, as well
as any glass lids, be careful to remove them away from you to
avoid steam burns. Various degrees of moisture retention are also
obtained by using wax paper or paper towels.
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Quantity
Two potatoes take longer to cook than one
potato. As the quantity of the food decreases so
does the cooking time. Overcooking will cause
the moisture content in the food to decrease
and a fire could result. Never leave microwave
unattended while in use.
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