Panasonic NN-CS89LB - Page 25

25
25
Microwaving Principles
How Microwaves Cook Food
The microwaves cause the water
molecules to vibrate which causes
friction
LH
heat
. This heat then cooks
the food. Microwaves are also attracted
WRIDWDQGVXJDUSDUWLFOHVDQGIRRGV
high in these will cook more quickly.
Microwaves can only penetrate to a
depth of 4-5 cm (1½-2 inches) and
as heat spreads through the food by
FRQGXFWLRQMXVWDVLQDWUDGLWLRQDO
RYHQWKHIRRGFRRNVIURPWKHRXWVLGH
inwards.
Foods Not Suitable for Cooking
by Microwave Only
<RUNVKLUHSXGGLQJDQGVRXIÁHV7KLV
is because these foods rely on dry
H[WHUQDOKHDWWRFRRNFRUUHFWO\GRQRW
attempt to cook by microwave.
Foods that require deep fat frying
cannot be cooked either.
Standing Time
When a microwave oven is switched
RIIWKHIRRGZLOOFRQWLQXHWRFRRN
by conduction –
not by microwave
energy
+HQFH
standing time
is very
LPSRUWDQWLQPLFURZDYLQJSDUWLFXODUO\
IRUGHQVHIRRGVLHPHDWFDNHVDQG
reheated meals (refer to page 27).
Boiled Eggs
Do not boil eggs in your
microwave. Raw eggs boiled in
their shells can explode and
cause serious injury.