Cooking Instructions

STEAMING BASICS

Fundamental principles determine the success of microwave food preparation.

They include:

1.Always cook or heat foods in covered containers. - This accomplishes the followings;

a)Retains steam to keep foods moist.

b)Evens cooking temperatures.

c)Keeps the interior of the oven clean.

2.TEMPERATURE OF FOODS – Frozen food items will require longer heating times to reach a desired serving temperature than foods that are refrigerated.

3.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 fiber, absorb microwave energy slower which means a lengthier heating time.

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

5.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.

6.DO NOT USE 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.

7.Heated liquids can erupt if not mixed with air. Do not heat liquids in your microwave oven without first stirring. (See #1)

GENERAL GUIDELINES FOR STEAMING IN A PANASONIC SONIC STEAMER TM

Please refer to the USDA/FDA Food Code guidelines.

STEAMING 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 steaming. *

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

STEAMING FOODS FROM ROOM TEMPERATURE

Food items such as canned entrees, vegetables, etc. will require significantly less steaming 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 steaming cycle has been completed, internal food temperatures continue to rise slightly in foods heated in this oven.

3.A major mis-use of microwave applications is the category of breads, pastries and pies. Their crusts and outsides 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). *

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

*For only non “Potentially Hazardous Foods” (PHF) vegetables, etc. - Please always adhere to USDA/FDA guidelines when cooking and reheating PHF.

Recipes available on www.panasonic.com/cmo (See page 2 for Chef Support)

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