Panasonic NN-S575, NN-S555, NN-S565 manual Covering, Browning, Standing Time

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	Covering
	Covering food minimizes the microwave cooking
	time.
	Because microwave cooking is done with time and
	not direct heat, the rate of evaporation cannot be
	easily controlled. However, this can be corrected by
	using different materials to cover dishes. Plastic
	wrap is the best substitute for a lid as it creates a
	tighter seal and so it retains more heat and steam.
	Wax paper and paper towels hold the heat in but
	not the steam. These materials also prevent
	splattering. Use a paper towel, wax paper or no
Techniques	cover when steam is not needed for tenderising.
	Browning
	Meats and poultry, when cooked longer than 10 to
	15 minutes, will brown from their own fat. Foods
	cooked for shorter periods of time can be aided with
	the help of a browning sauce, worcestershire sauce
	or soy sauce. Simply brush one of these sauces
	over meat or poultry before cooking. Baked goods
	do not need long cooking times and therefore, do
and	not brown. When cakes or cupcakes are iced, no
	one will notice the visual difference. For cakes or
	cupcakes, brown sugar can be used in the recipe in
Preparation	place of caster sugar or the surface can be
	sprinkled with dark spices before baking.
	Standing Time
	The moisture molecules continue to vibrate in the
	food when the microwave oven has turned itself off.
	After all, the molecules were vibrating at
	2,450,000,000 times per second during cooking. So
	cooking continues even after the food is no longer
	being exposed to the microwaves whether in or
Recipe	outside your microwave oven.
	Standing time refers to the time it takes (after the
	microwave time is completed) to allow the interior of
	the food to finish cooking.
	The amount of standing time varies with the size
	and density of the food. In meat cookery, the
Microwave	internal temperature will rise between 5°C and 10°C
	if allowed to stand covered for ten to fifteen

minutes. Rice and vegetables need shorter standing time, but this time is necessary to allow foods to complete cooking in the centre without overcooking on the edges.

The power level used in microwave cooking also determines the standing time. For example, when using a lower power level the standing time is shorter because of a lower concentration of heat in the food. Foods should always be kept covered while standing in order to retain the heat. If a longer standing time is required (while you cook another food to serve with the first, for instance), cover with aluminum foil.

Converting Your Favourite Conventional Recipes for Microwave Cooking

When adapting conventional recipes for microwave cooking, time are reduced considerably.

For example, A chicken which takes 1 hour to cook in a moderate oven will take 15 to 20 minutes on P7 Power in your microwave oven.

Use similar microwave recipes to help you adapt conventional recipes. Remember, it is always best to undercook a recipe and then add an extra minute or two to finish it off.

Here are some other tips that may help:

•Reduce liquids in a conventional recipe by one

half to two thirds, e.g. 1cup (250 ml) should be reduced to 1⁄2 cup (125 ml).

•Add more thickening such as flour or cornflour to sauces and gravies if you do not reduce the liquid.

•Reduce seasonings slightly in a recipe where ingredients do not have time to simmer by microwave.

•Do not salt meats, poultry or vegetables before cooking; otherwise, they will toughen and dry out.

•If one ingredient takes longer to cook than the others, pre-cook it in the microwave oven first. Onion, celery and potato are examples.

•When cooking meat or vegetables, omit any oil or fat that would have been used in a conventional recipe for browning.

•Reduce leavening agents for cakes by one quarter and increase liquids by one quarter.

•Biscuits require a stiff dough. Increase flour by about 20 percent. Substitute brown sugar for white sugar and use biscuit recipes that have dark spices or require icing. Because of the short cooking time, biscuits don’t have time to brown. Chill dough for half an hour before baking. This produces a crisper biscuit. Bake biscuits on a glass tray lined with greaseproof paper.

•Since microwaves penetrate foods about two centimetres from the top, bottom and sides, mixtures in round shapes and rings cook more evenly. Corners receive more energy and may overcook.

•Items with a lot of water, such as rice and pasta, cook in about the same time as they would on a conventional stove. (Refer to Rice and Pasta chapter.)

Select recipes that convert easily to microwave cooking such as casseroles, stews, baked chicken, fish and vegetable dishes. The results from foods such as grilled meats, cooked souffles or two-crust pies could be less than satisfactory. Never attempt to deep fry in your microwave oven.

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