Panasonic NN-S676 - General Cooking Techniques

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Bone and Fat
Both bone and fat affect cooking. Bones may cause
irreguiar cooking. Meat next to the tips of bones may
overcook while meat positioned under a large bone,
such as a ham bone, may be undercooked. 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 careful. Certain
foods have centers made with Sugar, water or fat and
these centers attract microwaves (For ex., 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 bum 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 increases so does the cooking
time.
When cooking small amounts of food such as one or two
potatoes, do not leave oven unattended. Tha moisture
content in the food may decrease and a fire could result.
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 room temperature take less time to cook
than if they are chilled or refrigerated or frozen.
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Piercing
Foods with skins or membranes must be pierced, scored
or have a strip of skin peeled before cooking to allow
steam to escape. Pierce whole egg yolks and whites,
ciams, 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
sausage and frankfurters.
Browning
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Foods will not have the same brown appearance as
conventionally cooked foods or these foods which are
cooked utilizing the browning feature. Meats and poultry
may be coated with browning sauce, Worcestershire
Sauce, barbecue sauce or shake-on browning sauce. To
use, combine browning sauce with melted butter or
margarine; 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.
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