Panasonic NN-S969 Operating Instructions Manual page 21

Bone and Fat -
Both bone and fat affect cooking.Bones may cause irregu-
lar cooking. Meat next to the tips of bones may overcuok
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 ames may
ovemook.
Density
Porous, airy foods such as breads, cakes or rolls take less
time to cook them henry, danas foods such as petatose and
roasts.When reheating donuts or other foodswith
canters be very careful. Certain foods have canters made
with sugas,water or fot and these cantsm attrast
microwaves (For e_., jelly donuts).When a jelly donut is
heated, the jelly can become e0dremelyhot while the exteri-
or females warm to the touch. This could result in a bum if
the food Is nut allowed to cool pmfledy in the cantor.
Quantity
Two potatoas take krugerto cook than one putato.As the
quarfdtyof the foed Incrseses uc does the cooking time.
When cookingsmall amounts of food such as one or two
potatoes, do not leave oven unattended. The moisturecon-
tent in the food may decrease and a tim could result.
Shape
Uniformsizes heat more emnly. The thin end of a drumstick
will cook more quiddy than the meaty end, To compensate
for irregularshapes, place thin parts toward the center of
the dish and thick pieces toward the edge.
Size
Thin pieces cook more quicklythan thick pieces.
Starting Temperature
Foods that are room temperature take less time to cookthan
if they are chilled or refrigeratedor frozen.
Piercing
Foodswith sldnsor membranes muat be pletesd,scoredor
have s stdp of skin peeled beforecooldngfa alow atesm to
ascape. Plerca wholeegg yolksand whtias, dam_ oyaters,
chk:kanRvers,wholepetmass and whele _ Whole
applesor esw pefatses shcold havea l-inch atdp of sldn
pseled beforecook_g. Scorn asucage and fraskfurtsrs.
Browning
Foods will not have the came brown appearance as con-
ventionally cooked foods or these foods which are cooked
utilizinga browning feature. Meats and poultry may he
coated with browning sauce, Worseatemhim sauce, barbe-
cue sauce or shake-on browning sauce. To use, combine
browning sauce with melted butter or margadne; brush on
before cooking.
For quick breads or muffins, brown sugar can be used in
the recipe in place of granulated sugar, orthe surface can
be spdnkled with dark spices before baking.
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