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MICROWAVE BASICS
Fundamental principles determine the success of
microwave food preparation.
They include:
TEMPERATURE OF FOODS 1. – Frozen or
refrigerated food items will require longer heating
times to reach a desired serving temperature than
foods from room temperature.
FOOD COMPONENTS 2. – Foods high in sugar, salt,
fats and moisture content heat faster because these
properties attract microwave energy. Denser foods
high in protein and fiber, absorb microwave energy
slower which means a lengthier heating time.
BULK/VOLUME –3. The greater the mass of food, the
longer it takes to heat.
CONTAINERS 4. – Ceramic, paper, china, styrofoam,
glass and plastic are suitable for use in microwave
ovens with the following caution.
DO NOT HEAT foods in a SEALED container or
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 wrap under similar
conditions.
bag. Foods expand when heated and can break the
container or bag.
AVOID METAL5. because it “bounces” the
microwaves, causing uneven heating and
sometimes even flashes, which may pit or mar the
interior of the oven, the metal container or plate
trim.
Heated liquids can erupt if not mixed with air. Do not 6.
heat liquids in your 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 (< 40˚F) 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 color,
texture or nutritional content.
HEATING FOODS FROM ROOM TEMPERATURE
Food items such as canned items, fresh vegetables,
etc. will require significantly less heating time than
those from refrigerated temperatures.
IMPORTANT RECOMMENDATIONS
For best results it is recommended that foods 1.
conventionally prepared be slightly undercooked
when subsequently heated in this oven.
REMEMBER that after the heating cycle has been 2.
completed, internal food temperatures continue to
rise slightly in foods heated in this oven.
A major abuse of microwave applications is the 3.
category of breads, pastries and pies 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 (120˚F-130˚F).
DO NOT OVERHEAT YOUR FOOD: 99% of all 4.
food quantity complaints of microwave heated
foods can be traced to overheating.
Finally times given are approximate always
follow USDA/FDA temperature and operational
gridlines when cooking.
Heating and Defrosting Time Charts