Panasonic NN-S962BC/WC Operating Instructions Manual page 21

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. However, unless
specified, a recipe is cooked covered.
Cooking Techniques
Shielding
Thin areas of meat and poultry cook more quickly
than meaty portions. To prevent overcooking, these
thin areas can be shielded with strips of aluminum
foil. Wooden toothpicks may be used to hold the
foil in place.
Timing
A range in cooking time is given in each recipe.
The time range compensates for the uncontrollable
differences in food shapes, starting temperature
and regional preferences. Always cook food for the
minimum cooking time given in a recipe and check
for doneness. If the food is undercooked, continue
cooking. It is easier to add time to an undercooked
product. Once the food is overcooked, nothing can
be done.
Stirring
Stirring is usually necessary during microwave
cooking. We have noted when stirring is helpful,
using the words once, twice, frequently or
occasionally to describe the amount of stirring
necessary. Always bring the cooked outside edges
toward the centre and the less cooked centre
portions toward the outside of the dish.
Rearranging
Rearrange small items such as chicken pieces,
shrimp, hamburger patties or pork chops.
Rearrange pieces from the edge to the centre and
pieces from the centre to the edge of the dish.
Turning
It is not possible to stir some foods to redistribute
the heat. At times, microwave energy will
concentrate in one area of a food. To help ensure
even cooking, these foods need to be turned. Turn
over large foods, such as roasts or turkeys, halfway
through cooking.
Stand Time
Most foods will continue to cook by conduction
after the microwave oven is turned off. In meat
cookery, the internal temperature will rise 5°F to
15°F (3°C to 8°C), if allowed to stand, tented with
foil, for 10 to 15 minutes. Casseroles and
vegetables need a shorter amount of standing
time, but this standing time is necessary to allow
foods to complete cooking to the centre without
overcooking on the edges.
Testing for Doneness
The same tests for doneness used in conventional
cooking may be used for microwave cooking. Meat
is done when fork-tender or splits at fibers. Chicken
is done when juices are clear yellow and drumstick
moves freely. Fish is done when it flakes and is
opaque. Cake is done when a toothpick or cake
tester is inserted and comes out clean. Candy is
done when it reaches the proper temperature for
each stage of crystallization.
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