Panasonic NN-SM330W Microwave Cooking Techniques, Dish Size, Quantity, Density, Standing Time

Microwave Cooking Techniques

English

Dish Size

Follow the dish sizes given in the recipes, as these affect the cooking times. A quantity of food spread in a bigger dish cooks more quickly.

Quantity

Small quantities cook faster than large quantities, also small meals will reheat quicker than large portions.

Density

Porous airy foods heat quicker than dense heavy foods.

Standing Time

Dense foods e.g. meat, jacket potatoes and cakes, require STANDING TIME (inside or outside of the oven) after cooking, to allow heat to finish conducting to cook the centre completely.

Meat Joints

Stand 15 mins. wrapped in tin foil.

Jacket Potatoes

Stand 10 mins. wrapped in tin foil.

Light Cakes

Stand 5 mins. before removing from dish.

Rich dense Cakes

Stand 15-20 mins.

If food is not cooked after STANDING TIME, return to oven and cook for additional time.

Fish

Stand 2-5 mins.

Egg Dishes

Stand 2-3 mins.

Precooked Convenience Food Stand for 5 mins.

Plated Meals

Stand for 2-5 mins.

Vegetables

Boiled potatoes benefit from standing 1-2 mins., however most other types can be served immediately.

Cling Film

Cling film helps keep the food moist and the trapped steam assists

in speeding up cooking times. However, it should be pierced before cooking, to allow excess steam to escape. Always take care when removing cling film from a dish as the build-up of steam will be very hot. Always purchase cling film that states on the packet “suitable for microwave cooking” and use as a covering only. Do not line dishes with cling film.

Moisture Content

Many fresh foods e.g. vegetables and fruit, vary in their moisture content throughout the season- jacket potatoes are a particular example of this. For this reason cooking times may have to be adjusted throughout the year. Dry ingredients e.g. rice, pasta, can dry out further during storage and cooking times may differ from ingredients freshly purchased.

- Eng-16 -

Piercing	ArabicOperating Instructions
apples, sausages etc, will all need
The skin or membrane on some
foods will cause steam to build up
during cooking. These foods must be
pierced or a strip of skin should be
peeled before cooking to allow the
steam to escape. Eggs, potatoes,
to be pierced before cooking. DO
NOT ATTEMPT TO BOIL EGGS IN
THEIR SHELLS.

IP3248_39V20KP_Eng_07_101022.indd 16

2010-10-22 13:51:17