Panasonic NN-ST641W Food Characteristics Size and Quantity, Techniques for Preparation Timing

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Microwaves penetrate the surface of the food to a

fast and even cooking. Some of these techniques

depth of about two to three centimetres and then

are similar to those used in conventional cooking, but

the heat is gradually conducted in a random pattern.

because microwaves produce heat very quickly the

Some parts of food matter cook faster than others.

following techniques are extremely important. It’s a

Special microwave techniques are used to promote

must for you 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 and 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.

Techniques for Preparation

Timing

A range of cooking times is given in each recipe for two reasons. First, 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.

Microwave Recipe Techniques

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 the 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 compacted foods (meat and vegetables). Recipes high in fat and sugar content cook more quickly.

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, nuts or potatoes. Rearrange pieces from the centre to the edge of the dish.

Cooking in Layers

This microwave oven is not designed to cook more than 1 layer of food. Cooking in 2 layers may not always be successful, it takes longer and 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 such as eggs, tomatoes and jacket potatoes 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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Contents Operating Instruction and Cook Book Space provided and retain this book as a permanent Table of Contents Important Instructions Safety InstructionsEarthing Instructions General Use Installation and General InstructionsPlacement of Oven CircuitsMicrowaves and How They Work Cookware and Utensils GuideJars and Bottles PlasticsMetal Straw, Wicker and WoodFeature Diagram Beep Sound Turbo Defrost Pad Timer Pad Clock Pad Stop/Reset PadControl Panel Auto Cook Pads pg Start PadLet’s Start To Use Your Oven Press once To Use Child Safety LockTo Set Clock Enter Time of DaySet Cooking Time Micro PowerPower Level Wattage Example of USE For more than one stage cookingSet Weight To DefrostPreparation for Freezing Defrosting Chart by setting Micro Power at DeforstDefrosting Tips and Techniques Minutes perRecommended Food Weight To Cook Using Auto Reheat / Auto CookSelect desired Serving/Weight Select desired menu numberStages Setting Ingredient Conversion ChartTo Set Delay Start To Use TimerTo Use as a Kitchen Timer To Set Standing TimeBefore Requesting Service These Things are NormalCare of your Microwave Oven Before CleaningAfter Cleaning Technical SpecificationsPanasonic Warranty Quick Guide to Operation Starting Temperature Food Characteristics Size and QuantityLiquid Content Techniques for Preparation TimingBrowning Microwave Recipe TechniquesTechniques for Preparation Covering Standing TimeCooking for One Menu Planning for Microwave CookingIncreasing & Decreasing Recipes Converting Recipes from Other SourcesReheat General rules for reheating foods by Micro PowerMinimun weight 250 g / Maximun weight 850 g Reheating by Auto CookReheating by Micro Power Frozen Pre-cooked Foods Volume Starting TemperatureLarge Volume Soups and Snacks Nachos Supreme Chicken and Prawn LaksaZucchini Slice Nuts and BoltsCooking Fish and Shellfish by Micro Power Directions for Cooking Fish and Shellfish by Micro PowerFish and Shellfish Garlic Prawns Spiced Whole BreamSalmon Mornay Salmon Steaks with Lime ButterCooking Poultry by Micro Power Cooking Whole Poultry by Micro PowerCooking Poultry Pieces by Micro Power EggsPoultry and Eggs Chicken Cacciatore Green Peppercorn ChickenBacon and EGG in a CUP Roast ChickenChicken Rolls with Honey Mustard Apricot Nectar ChickenChicken SAN Choy BAU Chicken and Asparagus RisottoMeat Power APPROX. Cooking Time Cooking Tender Cuts of Meat using Micro PowerMeat Chart for Microwave Cooking MeatThai Beef Curry General Guide to Curries for Auto CookCooking Curries by Auto Cook Lamb KormaFrench Onion Beef Casserole Beef BourguignonneItalian Beef Casserole with Polenta Dumplings GoulashChinese Beef and Vegetables Spaghetti Meat SauceBeef Stroganoff Chilli BeefVegetable Quantity Cooking Procedure Cooking Fresh Vegetables By Micro PowerApprox Vegetables Cooking Frozen Vegetables By Micro PowerVegetable Quantity Cooking Procedure Cooking Time LegumesCooking Vegetables And Root Vegetables By Auto Cook Dried Beans or Peas by Micro PowerCooking Dried Beans and Peas by Micro Power VegetablesVegetables and Legumes Tomato Vegetable Casserole Thai Vegetable CurryCheesy Mashed Potatoes Savoury Brussels SproutsHummus Cooking Legumes by Auto CookRED Coconut Dhal Chickpea Salad with Coriander DressingNoodles Cooking Rice by Micro powerRice, Pasta Rice, Pasta and Noodles Fresh Pasta Cooking Pasta by Micro PowerDried Pasta Spaghetti with Chilli Tomato Sauce Penne PuttanescaCreamy SUN-DRIED Tomato Penne Creamy Bacon SauceTeriyaki Tofu Vegetable Noodles Cooking Dried Noodles by Micro powerCooking Fresh Noodles by Auto Cook Szechuan Salad NoodlesSultana Cake Cooking Cakes by Micro PowerCakes, Desserts and Slices Packet CakePeach and Muesli Crumble Chocolate Self Saucing PuddingApple Crumble Apricot CobblerCinnamon Poached Pears Cooking Fruit by Micro PowerSweet Berry Sauce Stirred CustardPreserving Precautions Sauces and ExtrasCheese Sauce Basic White SauceGravy Lemon Lime CordialF00039Y10QP PA0811-0
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