Panasonic NN ST342M: Microwave Cooking Techniques

Microwave Cooking Techniques

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English

Dish Size

Quantity

Density

Follow the dish sizes given in the

Small quantities cook faster than

Porous airy foods heat quicker than

recipes, as these affect the cooking

large quantities, also small meals will

dense heavy foods.

times. A quantity of food spread in a

reheat quicker than large portions.

bigger dish cooks more quickly.

Standing Time

Dense foods e.g. meat, jacket pota-

Fish

toes and cakes, require STANDING

Stand 2-5 mins.

TIME (inside or outside of the oven)

after cooking, to allow heat to finish

Egg Dishes

conducting to cook the centre com-

Stand 2-3 mins.

pletely.

Precooked Convenience Food

Meat Joints

Stand for 5 mins.

Stand 15 mins. wrapped in tin foil.

Plated Meals

Jacket Potatoes

Stand for 2-5 mins.

Stand 10 mins. wrapped in tin foil.

Vegetables

Light Cakes

Boiled potatoes benefit from standing

Stand 5 mins. before removing from

If food is not cooked after STANDING

1-2 mins., however most other types

dish.

TIME, return to oven and cook for

can be served immediately.

additional time.

Rich dense Cakes

Stand 15-20 mins.

Cling Film

Moisture Content

Piercing

Cling film helps keep the food moist

Many fresh foods e.g. vegetables and

The skin or membrane on some

and the trapped steam assists in

fruit, vary in their moisture content

foods will cause steam to build up

speeding up cooking times. However,

throughout the season- jacket pota-

during cooking. These foods must be

it should be pierced before cooking,

toes are a particular example of this.

pierced or a strip of skin should be

to allow excess steam to escape.

For this reason cooking times may

peeled before cooking to allow the

Always take care when removing

have to be adjusted throughout the

steam to escape. Eggs, potatoes,

cling film from a dish as the build-up

year. Dry ingredients e.g. rice, pasta,

apples, sausages etc, will all need to

of steam will be very hot. Always pur-

can dry out further during storage

be pierced before cooking. DO NOT

chase cling film that states on the

and cooking times may differ from

ATTEMPT TO BOIL EGGS IN THEIR

packet “suitable for microwave cook-

ingredients freshly purchased.

SHELLS.

ing” and use as a covering only. Do

not line dishes with cling film.

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Microwave Cooking Techniques

(Continued)

English

English

Covering

Starting Temperature

Spacing

Cover foods with microwave cling film

The colder the food, the longer it

Foods cook more quickly and evenly

or a self-fitting lid. Cover fish, vegeta-

takes to heat up. Food from a fridge

if spaced apart. NEVER pile foods on

bles, casseroles, soups. Do not cover

takes longer to reheat than food at

top of each other.

cakes, sauces, jacket potatoes, pas-

room temperature.

try items.

Turning and Stirring

Shape

Arranging

Some foods require stirring during

Even shapes cook evenly. Food

Individual foods e.g. chicken portions

cooking. Meat and poultry should be

cooks better by microwaves when in

or chops, should be placed on a dish

turned after half the cooking time. All

a round container rather than a

so that the thicker parts are on the

liquid must be stirred before and dur-

square one.

outside.

ing heating. Water, especially must

be stirred before and during heating,

to avoid eruption.

Checking Food

It is essential that food is checked during and after a recommended cooking time, even if an AUTO PROGRAM

has been used (just as you would check food cooked in a convectional oven). Return the food to the oven for

further cooking if necessary.

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