Microwave Recipe Preparation And Techniques - Panasonic A883 Operating Manual

Microwave Recipe Preparation and Techniques

Microwaves penetrate the surface of the food to a depth of about two to three centimeters and then the heat is gradually conducted in
a random pattern. Some parts of food matter cook faster than others. Special microwaving techniques are used to promote fast and
even cooking. Some of these techniques are similar to those used in conventional cooking, but because microwaves produce heat very
quickly they are extremely important. It's a must to be familiar with the following tips.
Food Characteristics
Size and Quantity
Small portions cook faster than large portions.
As you increase the quantity of food you put into the microwave
oven, you must also increase your cooking time. The microwave
oven has the same power regardless of quantity; thus the power
is divided between more items so it takes longer to cook.
As a general guide, if you double the quantity of food suggested
in the recipe, add half the time suggested again.
Liquid Content
Low moisture foods take a shorter time to cook than foods with a
lot of moisture.
Shape
Uniform sizes cook more evenly. To compensate for irregular
shapes, place thin pieces towards the centre of the dish and
thicker pieces towards the outer edge of the dish.
Bone and Fat
Bones conduct heat and cause the meat next to them to be
heated more quickly. Large amounts of fat absorb microwave
energy and meat next to these areas may overcook.
Starting Temperature
Food which has been sitting at room temperature takes less time
to cook than refrigerated or frozen food.
Density and Composition
Porous, airy foods (cakes and breads) take less time to cook than
heavy compact foods (meat and vegetables). Recipes high in fat
and sugar content cook more quickly.
Key to Symbols Used in Recipes
C
Convection
G
Grill
MC
Manual Combination
A
Auto Menu
No symbol Microwave only
Techniques for Preparation
Timing
A range of cooking times is given in each recipe for two reasons.
Firstly, to allow for the uncontrollable differences in food shapes,
starting temperatures and personal preferences. Secondly, these
allow for the differences in electrical voltage input which changes
during peak load periods. Always remember that it is easier to add
time to undercooked food. Once the food is overcooked, nothing
can be done. For each recipe, an approximate cooking time is
given.
Stirring
Stirring is often necessary during microwave cooking. We have
noted when stirring is helpful in the recipes. Always bring the
outside edges towards the centre and the centre portions to the
outside.
Rearranging or Turning
Some foods should be turned in the container during cooking. For
example, because of the different thicknesses in the breast and
back sections of poultry, it is a good idea to turn poultry over once
to ensure more even cooking. Rearranging or turning over uneven
shaped food in the dish should be done as suggested to ensure a
satisfactory result.
Rearrange small items such as chicken pieces, prawns,
hamburger patties, steak or chops. Rearrange pieces from the
centre to the edge of the dish.
Cooking in Layers
Cooking in layers is not always successful as it takes twice as
long to cook as a single layer and cooking may be uneven. You
can successfully reheat two dinner plates of food at one time but
remember to increase the reheating time and use a microwave
warming rack.
Piercing of Foods
Pierce the skin or membrane of foods when cooked whole in the
microwave oven. This allows steam to escape. If the skin has not
been pierced, food may burst.
Cured Meats
Cured meats may overcook in some areas due to the high
concentration of salts used in the curing process. So take care
when cooking different brands of bacon as cooking times may
vary slightly.
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