Cooking with Microwave Energy
Microwave energy is a form of high frequency electromagnetic energy much like radio waves. Electricity is converted by the magnetron into microwaves. In the oven, these waves are reflected by the metal oven walls and bounce around to assist in cooking food. Metal dishes may prevent food from cooking or cause arcing (bluish sparks), therefore, are not recommended. Arcing may damage the oven.
Microwaves pass through glass, paper, and plastic. These materials allow cooking from all sides.
Food absorbs microwave energy to a depth of 2 to 5 cm (3/4" - 11/2")
The molecules, particularly water, fat and sugar, in food are excited, producing heat of friction; hence, cooking. Heat is conducted to the centre of food to finish cooking.
Microwave cooking utilizes the moisture in food for cooking, which keeps food from drying.
Room temperature foods will cook faster than refrigerated or frozen. Dense foods, such as potatoes, will take much longer to cook than porous food, such as cake.
Cooking time will increase with the quantity. Two potatoes will take twice as long as one.
Choose items of the same size and shape to cook together or cut them in similar sizes. When items have an irregular shape, place the thick areas toward the outside of the dish.
Thin or bony areas may be shielded with small pieces of aluminum foil for one third the cooking time. Make sure pieces of foil are kept 3 cm (1") away from each other and the oven walls, to prevent arcing.
Arrange or space foods evenly and in a circular pattern. Rearrange uneven shapes and dense food, especially poultry, once or twice during cooking, by turning over.
Stir mixtures at least once and sauces several times, to allow even thickening. Some ingredients may heat faster, or to a higher temperature than others.
Some foods may not brown as in conventional cooking, due to the absence of heat and the short cooking period. Foods such as meat, may be colour and flavour enhanced by Kitchen Bouquet, soya sauce or powdered colour and flavour mixes, spices such as paprika and celery salt. For baked items, substitute whole wheat flour and brown sugar.
Foods with a skin, such as egg yolk, egg white, liver, sausage, clams, oysters and whole vegetables should be pierced so they do not burst.
Foods usually benefit from covering to hold in the heat. Use matching lids and microwaveable plastic wrap for steaming, and white paper towel and waxed paper to prevent spattering and hold in heat. When removing covers, use care to prevent steam burns. Some foods will not require a cover.
Time cooking for the least amount of time suggested. Food will continue to cook during standing time, which may be in or out of the oven. Extra cooking time may be added after standing time. Fat and bone can make food cook at an irregular rate.
Check poultry and meat with a meat thermometer to determine doneness. Poultry should reach 85°C (185°F), have clear juices when pierced and be steaming hot. Fish is cooked when opaque and flakes with a fork. Cakes are done when they pull away from the edge of the pan and a wooden pick inserted in the centre comes out clean.
Power Levels
Press | Power Level |
once | P10 (HIGH) |
twice | P9 |
3 times | P8 |
4 times | P7 |
5 times | P6 (MEDIUM) |
6 times | P5 |
7 times | P4 |
8 times | P3 |
9 times | P2 |
10 times | P1 (LOW) |
Using other cookbooks
You may use other microwave cookbooks to expand your selection of recipes. Panasonic ovens may cook about 10% faster than other ovens or older ovens. There are two methods to adjust recipes:
•Select one power level lower than your recipe requires and use the recommended cooking time; OR
•Reduce the cooking time by 10%, but use the recommended power level.
Always check food before the shortest cooking time has elapsed.
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