Panasonic NN-S723WL Food Characteristics, Cooking Techniques, Auto Cook Chart, Bone and Fat

Auto Cook

Food Characteristics

Cooking Techniques

Use this function to cook food without enter- ing a cook time or power. Refer to the Auto Cook Chart below for more information.

Example: To cook a 10 oz. Frozen Entrée

1.	• Press.
2.	• Select the desired cate-
	gory number using the
	number pads.

3.

4.

•Press until the desired quantity appears on the

Display Window.

•Press.

➤Cooking time appears in the Display Window and begins to count down.

Bone and Fat

Both bone and fat affect cooking. Bones may cause irregular cooking. Meat next to the tips of bones may overcook while meat positioned under a large bone, such as a ham bone, may be undercooked. Large amounts of fat absorb microwave energy and the meat next to these areas may overcook.

Density

Porous, airy foods such as breads, cakes or rolls take less time to cook than heavy, dense foods

Piercing

AUTO COOK CHART

Pad	Serving/Weight	Hints
1. Oatmeal	1 /2 , 1 cup	Put amount of oatmeal in a microwave-safe cup and
		add water according to the manufacturers’ directions.
		No cover. Stir thoroughly after heating.
2. Beverages	1, 2 cups	Use mug or microwave-safe cup with no cover.
		Stir after reheating.
3. Bacon (slice)	4, 6, 10 slices	Place slices of bacon on a 3 sheet of paper towel on
		microwave-safe dish. Cover with paper towel.	If bacon is not
		cooked to your liking, continue to heat by manually adding more time.
4. Omelet	2, 4 eggs	< Ingredients for 2 eggs >
		1 tablespoon butter or margarine
		2 tablespoons milk
		salt and ground black pepper
		Melt butter in a 9-inch pie plate, turn the plate to coat
		the bottom with butter.
		Combine the remaining ingredients and pour into
		the pie plate and cover with vented plastic wrap.
		Let stand 2 minutes.
		With a spatura, loosen the edges of the omelet
		from the plate; fold into thirds to serve.
5. Soup	1, 2 cups	Pour soup into a microwave-safe bowl.
		Cover loosely with lid or vented plastic wrap.
		Stir after reheating.
6. Frozen	10, 20 oz.	Follow manufacturers’ directions for covering.
Entrees
7. Frozen	4, 8 oz.	Follow manufacturers’ directions.
Pizza (single)
8. Hot Dog	1, 2, 3, 4 pieces	Make slits on hot dogs and place on paper towels.
9. Potatoes	1, 2, 3, 4 pieces	Pierce skin with a fork and place potatoes on paper
		Towel. Do not cover. Stand 5 minutes after cooking.
10. Fresh	4, 8, 12, 16 oz.	All pieces should be the same size.
Vegetables		Add small amount of water and cover with lid or plastic wrap.
11. Frozen	6, 10, 16 oz.	Add small amount of water and cover with lid or vented
Vegetables		plastic wrap. Stir thoroughly at beep for even cooking.
12. Rice	1 /2 , 1, 1 1 /2 cups	Add double amount of hot water and cover with plastic wrap.
13. Chicken	6, 12, 18, 24 oz.	Place chicken pieces with skin side up and cover with
Pieces		plastic wrap.
14. Ground Meat	16, 32 oz.	Cover with plastic wrap. Stir thoroughly at beep for even cooking
15. Fish Fillets	4, 8, 12, 16 oz.	Place fish fillets in a single layer and cover with plastic wrap.
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such as potatoes and roasts. When reheating donuts or other foods with different centers be very careful. Certain foods have centers made with sugar, water or fat and these centers attract microwaves (For ex., jelly donuts). When a jelly donut is heated, the jelly can become extremely hot while the exterior remains warm to the touch. This could result in a burn if the food is not allowed to cool properly in the center.

Quantity

Two potatoes take longer to cook than one pota- to. As the quantity of the food increases so does the cooking time. When cooking small amounts of food such as one or two potatoes, do not leave oven unattended. The moisture content in the food may decrease and a fire could result.

Shape

Uniform sizes heat more evenly. The thin end of a drumstick will cook more quickly than the meaty end. To compensate for irregular shapes, place thin parts toward the center of the dish and thick pieces toward the edge.

Size

Thin pieces cook more quickly than thick pieces.

Starting Temperature

Foods that are room temperature take less time

to cook than if they are chilled or refrigerated or frozen.

Foods with skins or membranes must be pierced scored or have a strip of skin peeled before cook- ing to allow steam to escape. Pierce whole egg yolks and whites, clams, oysters, chicken livers, whole potatoes and whole vegetables. Whole apples or new potatoes should have a 1-inch strip of skin peeled before cooking. Score sausages

and frankfurters.

Browning

Foods will not have the same brown appearance as conventionally cooked foods or those foods which are cooked utilizing a browning feature. Meats and poultry may be coated with browning sauce, Worcestershire sauce, barbecue sauce or shake-on browning sauce. To use, combine browning sauce with melted butter or margarine; brush on before cooking.

For quick breads or muffins, brown sugar can be used in the recipe in place of granulated sugar, or the surface can be sprinkled with dark spices before baking.

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