Panasonic NN-S732WL Operating Instructions Manual

Also see for NN-S433BL: Setup guide Operating instructions

Panasonic NN-S732WL Operating Instructions Manual Manual pdf 16 page image

16Meat1. No sbeSeame2. Placmic3. Coo(bethecho4. Turntime5. Letcoocom6. MakcooWABEEFStandiRib– Rare– Med– WellGrounbrownrole)HambuFreshed(4 oz.– 2 pa– 4 paPORKLoin, LBacon– 4 slic– 6 slicMeaNOTEguidetastesalso vpositioCOOMCooking Techniques Cooking TechniquesShieldingThin areas of meat and poultry cook more quicklythan meaty portions. To prevent overcooking,these thin areas can be shielded with strips ofaluminum foil. Wooden toothpicks may be used tohold the foil in place.TimingA range in cooking time is given in each recipe.The time range compensates for the uncontrol-lable differences in food shapes, starting temper-ature and regional preferences. Always cook foodfor the minimum cooking time given in a recipeand check for doneness. If the food is under-cooked, continue cooking. It is easier to add timeto an undercooked product. Once the food isovercooked, nothing can be done.StirringStirring is usually necessary during microwavecooking. We have noted when stirring is helpful,using the words once, twice, frequently or occa-sionally to describe the amount of stirring neces-sary. Always bring the cooked outside edgestoward the center and the less cooked center por-tions toward the outside of the dish.RearrangingRearrange small items such as chicken pieces,shrimp, hamburger patties or pork chops.Rearrange pieces from the edge to the centerand pieces from the center to the edge of thedish.TurningIt is not possible to stir some foods to redistributethe heat. At times, microwave energy will concen-trate in one area of a food. To help insure evencooking, these foods need to be turned. Turnover large foods, such as roasts or turkeys,halfway through cooking.Stand TimeMost foods will continue to cook by conductionafter the microwave oven is turned off. In meatcookery, the internal temperature will rise 5°F to15°F (3°C to 8°C), if allowed to stand, tented withfoil, for 10 to 15 minutes. Casseroles andvegetables need a shorter amount of standingtime, but this standing time is necessary to allowfoods to complete cooking to the center withoutovercooking on the edges.Testing DonenessThe same tests for doneness used in convention-al cooking may be used for microwave cooking.Meat is done when fork-tender or splits at fibers.Chicken is done when juices are clear yellow anddrumstick moves freely. Fish is done when itflakes and is opaque. Cake is done when a tooth-pick or cake tester is inserted and comes outclean. Candy is done when it reaches the propertemperature for each stage of crystallization.SpacingIndividual foods, such as baked potatoes, cup-cakes and appetizers, will cook more evenly ifplaced in the oven equal distances apart. Whenpossible, arrange foods in a circular pattern.CoveringAs with conventional cooking, moisture evapo-rates during microwave cooking. Casserole lids orplastic wrap are used for a tighter seal. Whenusing plastic wrap, vent the plastic wrap by fold-ing back part of the plastic wrap from the edge ofthe dish to allow steam to escape. Loosen orremove plastic wrap as recipe directs for standtime. When removing plastic wrap covers, as wellas any glass lids, be careful to remove themaway from you to avoid steam burns. Variousdegrees of moisture retention are also obtainedby using wax paper or paper towels. However,unless specified, a recipe is cooked covered.