Reheating by Microwave
The microwave mode of your Panasonic Combi will be most frequently used to reheat food. Although the oven is provided with a rotating wave guide, all reheating times, and uniformity of heating, will vary according to several factors as below.
1.Choosing the correct reheat time When heating foods for the first time it is necessary to experiment, to obtain the correct timings. Standardising portion size and ensuring refrigeration runs without variation will enable a routine to be developed for a particular food product. Always remember that the times given by both microwave
and food manufacturers are approximate and should be used as a guideline.
2.Stirring
Wherever possible stir food halfway through the heating time and again at the end. This ensures the heat spreads evenly throughout the food.
3.Is the food safely reheated ?
A high level of hygiene is necessary to prevent food poisoning by such bacteria as Lysteria and Salmonella. Your Panasonic Combi will heat food to the temperatures required and will do so much faster than other methods of heating. The Department of Health has stated that a temperature of 70˚C maintained for 2 minutes will ensure the complete destruction of Lysteria and Salmonella bacteria and the right heating time, coupled with the standing time, makes certain the food has been heated correctly.
What you can do - Ensure food has reached a temperature of at least 72˚C. Check the centre and the thickest part of the food with a food thermometer as these are the last areas to heat. When the catering operation has been standardised as much as possible, it will not be necessary to check every dish that passes through the microwave oven, but an occasional spot check ensures the food is being served to the highest standards.
4.Standing food before serving
Allow food to stand at the end of the heating time. For small items, eg. sausage rolls, by the time the dish has been collected and served it will have had sufficient standing time. Foods such as meat pies and plated meals, however, will need
Affects of the dish
1.shape
A round dish heats food more evenly than a square dish. The corners of a square dish receive double microwave energy and result in bubbling overcooked corners whilst the centre of the food is cold. Oval dishes give a better result but there may still be areas of hot bubbling food at the the two “ends”.
2.Depth
A shallow dish heats more quickly than a deep dish. Microwave energy only penetrates the outside of the food. food in a shallow dish heats evenly from all directions. In a deep dish the food in the centre relies on conduction and takes longer to heat.
3.Material
Heavy earthenware and china dishes will slow the heating process by absorbing some of the heat from the food itself. A thinner, lighter china is a better choice as this will not impede the cooking time.
4.Glazed finish
Always choose a glazed dish. An unglazed or chipped container can absorb water when it is washed. As microwave energy is attracted to moisture the water molecules contained in the china heat up, not only causing the dish to get hot but also slowing down the reheating time.
5.Shape of base
If possible, always choose a dish that has rounded rather than sharp corners at the base to prevent over cooking.
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