Bedienungsanleitung Panasonic NN-SN957 (Seite 24 von 30) (Englisch)

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Food Characteristics Cooking Techniques

Bone and Fat

Both bone and fat affect cook-

ing. Bones may cause irregu-

lar cooking. Meat next to the

tips of bones may overcook

while meat positioned under a large bone,

such as a ham bone, may be under-

cooked. 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 such as

potatoes and roasts. When

reheating donuts or other

foods with different centers be very care-

ful. Certain foods have centers made with

sugar, water, or fat and these centers

attract microwaves (For example, 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 potato. As the quantity of

the food decreases so does the

cooking time. Overcooking will

cause the moisture content in the

food to decrease and a fire could result.

Never leave microwave unattended while

in use.

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 at room temperature

take less time to cook than if they

are chilled, refrigerated, or frozen.

Piercing

Foods with skins or mem-

branes must be pierced

scored or have a strip of

skin peeled before cook-

ing to allow steam to

escape. Pierce 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. Do not

Cook/Reheat whole eggs with or without

the shell. Steam build up in whole eggs

may cause them to explode, and possibly

damage the oven or cause injury.

Reheating SLICED hard-boiled eggs and

cooking SCRAMBLED eggs is safe.

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, com-

bine browning sauce with melted butter or

margarine and 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.

Spacing

Individual foods, such as

baked potatoes, cupcakes

and appetizers, will cook more

evenly if placed in the oven

equal distances apart. When

possible, arrange foods in a circular pattern.

IP0903_38N50AP_08_070307 2007.3.7 10:06 Page 24

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