Panasonic NN-T990SA Operating Instructions Manual page 20

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Food
Chara
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ICS
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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
targe 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
potato.
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.
Foods
with skins or
membranes
must
be
pierced,
scored
or
have a
strip of
skin
peeled
before
cooking
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
these
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.
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