Panasonic NE-1846, NE-1856, NE-2146 Microwave Basics, Heating Foods from Refrigerated Temperature

Cooking Instructions

MICROWAVE BASICS

Fundamental principles determine the success of microwave food preparation.

They include:

1.TEMPERATURE OF FOODS –– Frozen or refrigerated food items will require longer heating times to reach a desired serving temperature than foods from room temperature.

2.FOOD COMPONENTS –– Foods high in sugar, salt, fats and moisture content heat faster because these properties attract microwave energy. Denser foods high in protein and fibre, absorb microwave energy slower which means a lengthier heating time.

3.BULK/VOLUME –– The greater the mass of food, the longer it takes to heat.

4.CONTAINERS –– Ceramic, paper, china, styrofoam, glass and plastic are suitable for use in microwave ovens with the following caution.

Heating foods with either high sugar or high fat content should be done ONLY in high temperature-resistant containers since these foods get very hot. Using styrofoam containers for these foods will cause the styrofoam to warp. Other low temperature restaurant glass or plastic platters may crack or warp under similar conditions.

DO NOT HEAT foods in a SEALED container or bag. Foods expand when heated and can break the container or bag.

5.AVOID METAL because it “bounces” the microwaves, causing uneven heating and sometimes even flashes, which may pit or mark the interior of the oven, the metal container or plate trim.

6.Heated liquids can erupt if not mixed with air. Do not heat liquids in the microwave oven without first stirring.

GENERAL GUIDELINES FOR HEATING IN A PANASONIC MICROWAVE OVEN

For specific time, see each food category for appropriate heating techniques, plus necessary pre- preparation of foods.

HEATING FOODS FROM REFRIGERATED TEMPERATURE

Foods stored in the refrigerator (5˚C) should be covered before reheating with the exception of breads, pastries or any breaded product, which should be heated uncovered to prevent sogginess.

Most conventionally prepared foods should be slightly undercooked, and held in the refrigerator, so that overcooking does not occur during microwave heating.

Cooked items, such as vegetables, may be portion plated and covered for reheating without loss of colour, texture or nutritional content.

HEATING FOODS FROM ROOM TEMPERATURE

Food items such as canned entree, vegetables, etc. will require significantly less heating time than those from refrigerated temperatures.

IMPORTANT RECOMMENDATIONS

1.For best results it is recommended that foods conventionally prepared be slightly undercooked when subsequently heated in this oven.

2.REMEMBER that after the heating cycle has been completed, internal food temperatures continue to rise slightly in foods heated in this oven.

3.A major abuse of microwave applications is the category of breads, pastries and pies. They are drier than insides or fillings, they heat more slowly. Therefore, baked goods should ONLY be heated until the crust is warm to the touch (50˚C-55˚C).

4.DO NOT OVERHEAT YOUR FOOD: 99% of all food quality complaints of microwave heated foods can be traced to overheating.

- 20 -