Panasonic NN-ST641W Microwave Recipe Techniques, Techniques for Preparation Covering, Browning

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Techniques for Preparation

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 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 time and therefore, do 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 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 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 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 Medium 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. 1 cup (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.

Microwave Recipe Techniques

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Contents Operating Instruction and Cook Book Space provided and retain this book as a permanent Table of Contents Earthing Instructions Safety InstructionsImportant Instructions Circuits Installation and General InstructionsPlacement of Oven General UseCookware and Utensils Guide Microwaves and How They WorkStraw, Wicker and Wood PlasticsMetal Jars and BottlesFeature Diagram Auto Cook Pads pg Start Pad Turbo Defrost Pad Timer Pad Clock Pad Stop/Reset PadControl Panel Beep SoundLet’s Start To Use Your Oven Enter Time of Day To Use Child Safety LockTo Set Clock Press onceFor more than one stage cooking Micro PowerPower Level Wattage Example of USE Set Cooking TimeTo Defrost Set WeightMinutes per Defrosting Chart by setting Micro Power at DeforstDefrosting Tips and Techniques Preparation for FreezingSelect desired menu number To Cook Using Auto Reheat / Auto CookSelect desired Serving/Weight Recommended Food WeightIngredient Conversion Chart Stages SettingTo Set Standing Time To Use TimerTo Use as a Kitchen Timer To Set Delay StartThese Things are Normal Before Requesting ServiceTechnical Specifications Before CleaningAfter Cleaning Care of your Microwave OvenPanasonic Warranty Quick Guide to Operation Techniques for Preparation Timing Food Characteristics Size and QuantityLiquid Content Starting TemperatureStanding Time Microwave Recipe TechniquesTechniques for Preparation Covering BrowningConverting Recipes from Other Sources Menu Planning for Microwave CookingIncreasing & Decreasing Recipes Cooking for OneReheating by Auto Cook General rules for reheating foods by Micro PowerMinimun weight 250 g / Maximun weight 850 g ReheatReheating by Micro Power Frozen Pre-cooked Foods Large Volume Starting TemperatureVolume Soups and Snacks Nuts and Bolts Chicken and Prawn LaksaZucchini Slice Nachos SupremeFish and Shellfish Directions for Cooking Fish and Shellfish by Micro PowerCooking Fish and Shellfish by Micro Power Salmon Steaks with Lime Butter Spiced Whole BreamSalmon Mornay Garlic PrawnsEggs Cooking Whole Poultry by Micro PowerCooking Poultry Pieces by Micro Power Cooking Poultry by Micro PowerPoultry and Eggs Roast Chicken Green Peppercorn ChickenBacon and EGG in a CUP Chicken CacciatoreChicken and Asparagus Risotto Apricot Nectar ChickenChicken SAN Choy BAU Chicken Rolls with Honey MustardMeat Cooking Tender Cuts of Meat using Micro PowerMeat Chart for Microwave Cooking Meat Power APPROX. Cooking TimeLamb Korma General Guide to Curries for Auto CookCooking Curries by Auto Cook Thai Beef CurryGoulash Beef BourguignonneItalian Beef Casserole with Polenta Dumplings French Onion Beef CasseroleChilli Beef Spaghetti Meat SauceBeef Stroganoff Chinese Beef and VegetablesApprox Cooking Fresh Vegetables By Micro PowerVegetable Quantity Cooking Procedure Legumes Cooking Frozen Vegetables By Micro PowerVegetable Quantity Cooking Procedure Cooking Time VegetablesVegetables Dried Beans or Peas by Micro PowerCooking Dried Beans and Peas by Micro Power Cooking Vegetables And Root Vegetables By Auto CookVegetables and Legumes Savoury Brussels Sprouts Thai Vegetable CurryCheesy Mashed Potatoes Tomato Vegetable CasseroleChickpea Salad with Coriander Dressing Cooking Legumes by Auto CookRED Coconut Dhal HummusRice, Pasta Cooking Rice by Micro powerNoodles Rice, Pasta and Noodles Dried Pasta Cooking Pasta by Micro PowerFresh Pasta Creamy Bacon Sauce Penne PuttanescaCreamy SUN-DRIED Tomato Penne Spaghetti with Chilli Tomato SauceSzechuan Salad Noodles Cooking Dried Noodles by Micro powerCooking Fresh Noodles by Auto Cook Teriyaki Tofu Vegetable NoodlesPacket Cake Cooking Cakes by Micro PowerCakes, Desserts and Slices Sultana CakeApricot Cobbler Chocolate Self Saucing PuddingApple Crumble Peach and Muesli CrumbleStirred Custard Cooking Fruit by Micro PowerSweet Berry Sauce Cinnamon Poached PearsSauces and Extras Preserving PrecautionsLemon Lime Cordial Basic White SauceGravy Cheese SauceF00039Y10QP PA0811-0
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