Bedienungsanleitung Panasonic NE-1878 (Seite 30 von 35) (Englisch)

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Microwave Basics

Fundamental principles determine the success of

microwave food preparation.

They include:

1. Temperature of Foods — Frozen or

refrigerated food items will require longer

heating times to reach a desired serving

temperature than foods from room temperature.

2. Food Components — Foods high in sugar, salt,

fats and moisture content heat faster because

these properties attract microwave energy.

Denser foods high in protein and ﬁbre, absorb

microwave energy slower which means a

lengthier heating time.

3. Bulk/Volume — The greater the mass of food,

the longer it takes to heat.

4. Containers — Ceramic, paper, china,

styrofoam, glass and plastic are suitable for use

in microwave ovens with the following caution:

Heating foods with either high sugar or high

fat content should be done ONLY in high

temperature-resistant containers since these

foods get very hot. Using styrofoam

containers for these foods will cause the

styrofoam to warp. Other low temperature

restaurant glass or plastic platters may crack

or warp under similar conditions.

DO NOT HEAT foods in a SEALED container

or bag. Foods expand when heated and can

break the container or bag.

5. AVOID METAL because it “bounces” the

microwaves, causing uneven heating and

sometimes even ﬂashes, which may pit or mark

the interior of the oven, the metal container or

plate trim.

6. Heated liquids can erupt if not mixed with air.

Do not heat liquids in your microwave oven

without ﬁrst stirring.

General Guidelines for

Heating in a Microwave Oven

For speciﬁc time, see each food category for

appropriate heating techniques, plus necessary

pre-preparation of foods.

Heating Foods from Refrigerated Temperature

Foods stored in the refrigerator (5°C) should be

covered before reheating with the exception of

breads, pastries or any breaded product, which

should be heated uncovered to prevent sogginess.

Most conventionally prepared foods should be

slightly undercooked, and held in the refrigerator,

so that overcooking does not occur during

microwave heating.

Cooked items, such as vegetables, may be portion

plated and covered for reheating without loss of

colour, texture or nutritional content.

Heating Foods from Room Temperature

Food items such as canned entrees, vegetables,

etc. will require signiﬁcantly less heating time than

those at refrigerated temperatures.

Important Recommendations

1. For best results it is recommended that foods

conventionally prepared be slightly

undercooked when subsequently heated in this

oven.

2. REMEMBER that after the heating cycle has

been completed, internal food temperatures

continue to rise slightly in foods heated in this

oven.

3. A major abuse of microwave applications is the

category of breads, pastries and pies. They are

drier than insides or ﬁllings, they heat more

slowly. Therefore, baked goods should ONLY be

heated until the crust is warm to the touch

(50°C – 55°C).

4. DO NOT OVERHEAT YOUR FOOD: 99% of all

food quality complaints of microwave heated

foods can be traced to overheating.

Before Cooking

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