Panasonic NN-S961 manual Food Characteristics J I Cooking Techniques, Piercing

[ Food Characteristics J I Cooking Techniques I

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 overeook,

Density

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

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 _onger 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.

Piercing

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

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 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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