Panasonic NN-T993SF Operating Instructions Manual

Also see for NN-T793: Operation guide

Panasonic NN-T993SF Operating Instructions Manual Manual pdf 25 page image

23Cooking Techniques (continued)CoveringAs with conventional cooking, moistureevaporates during microwave cooking.Casserole lids or plastic wrap are used for atighter seal. When using plastic wrap, ventthe plastic wrap by folding back part of theplastic wrap from the edge of the dish toallow steam to escape. Loosen or removeplastic wrap as recipe directs for stand time.When removing plastic wrap covers, as wellas any glass lids, be careful to remove themaway from you to avoid steam burns.Various degrees of moisture retention arealso obtained by using wax paper or papertowels.ShieldingThin areas of meat and poultry cook morequickly than meaty portions. To preventovercooking, these thin areas can be shield-ed with strips of aluminum foil. Woodentoothpicks may be used to hold the foil inplace.CAUTION is to be exercised whenusing foil. Arcing can occur if foil is too closeto oven wall or door and damage to youroven will result.Cooking timeA range of cooking time is given in eachrecipe. The time range compensates for theuncontrollable differences in food shapes,starting temperature, and regional prefer-ences. Always cook food for the minimumcooking time given in a recipe and check fordoneness. If the food is undercooked, con-tinue cooking. It is easier to add time to anundercooked product. Once the food isovercooked, nothing can be done.StirringStirring is usually necessary duringmicrowave cooking. Always bring thecooked outside edges toward the centerand the less cooked center portions towardthe outside of the dish.RearrangingRearrange small items such as chickenpieces, shrimp, hamburger patties, or porkchops. Rearrange pieces from the edge tothe center and pieces from the center to theedge of the dish.TurningIt is not possible to stir some foods to dis-tribute the heat evenly. At times, microwaveenergy will concentrate in one area of thefood. To help insure even cooking, thesefood need to be turned. Turn over largefoods, such as roasts or turkeys, halfwaythrough cooking.Stand TimeMost foods will continue to cook by conduc-tion after the microwave oven is turned off.In meat cookery, the internal temperaturewill rise 5°F to 15°F (3°C to 8°C), if allowedto stand, tented with foil, for 10 to 15 min-utes. Casseroles and vegetables need ashorter amount of standing time, but thisstanding time is necessary to allow foods tocomplete cooking to the center without over-cooking on the edges.Test for DonenessThe same tests for doneness used in con-ventional cooking may be used formicrowave cooking. Meat is done whenfork-tender or splits at fibers. Chicken isdone when juices are clear yellow anddrumstick moves freely. Fish is done when itflakes and is opaque. Cake is done when atoothpick or cake tester is inserted andcomes out clean.ABOUT FOOD SAFETY ANDCOOKING TEMPERATURE• Check foods to see that they are cookedto the United States Department ofAgriculture’s recommended temperatures.TEMP FOOD160˚F ...for fresh pork, ground meat,boneless white poultry, fish,seafood, egg dishes andfrozen prepared food.165˚F ...for leftover, ready-to-reheatrefrigerated, and deli andcarryout “fresh” food.170˚F ...white meat of poultry.180˚F ...dark meat of poultry.To test for doneness, insert a meat ther-mometer in a thick or dense area away fromfat or bone. NEVER leave the thermometerin the food during cooking, unless it isapproved for microwave oven use.