Panasonic NN-S676 - Page 19

_ Cooking Techniques
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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 pattem.
Covering
As with conventional cooking, moisture evaporates
during microwave cooking. Casseroie lids or plastic wrap
are used for a tighter sea!. When using plastic wrap, vent
the plastic wrap by folding back part of the plastic wrap
from the edge of the dish to allow steam to escape.
Loosen or remove plastic wrap as recipe directs for
stand time. When removing plastic wrap covers, as well
as any glass lids, be careful to remove them away from
you to avoid steam burns. Various degrees of moisture
retention are also obtained by using wax paper or paper
towels. However, unless specified, a recipe is cooked
uncovered.
Shielding
Thin areas of meat and poultry cook more quickly than
meaty portions. To prevent overcooking, these thin areas
can be shielded with strips of aluminum foil. Wooden
toothpicks may be used to hold the foil in place.
Timing
A range in cooking time is given in each recipe. The time
range compensates for the uncontrollable differences in
food shapes, starting temperature and regional
preferences. Always cook food for the minimum cooking
time given in the recipe and check for doneness. !f the
food is undercooked, continue cooking. It is easier to
add time to an undercooked product. Once the food is
overcooked, nothing can be done.
Stirring
Stirring is usually necessary during microwave cooking.
We have noted when stirring is helpfui, using the words
once, twice, frequently or occasionally to describe the
amount of stirring necessary. Always bring the cooked
outside edges toward the center and the less cooked
center portions toward the outside of the dish.
Rearranging
Rearrange small items such as chicken pieces, shrimp,
hamburger patties or pork chops. Rearrange pieces from
the edge to the center and pieces from the center to the
edge of the dish.
Turning
It is not possible to stir some foods to redistribute the
heat. At times microwave energy will concentrate in one
area of a food. To help insure even cooking, these foods
need to be turned. Turn over large foods, such as roasts
or turkeys, halfway through cooking.
Stand Time
Most foods will continue to cook by conduction after the
microwave oven is turned off. In meat cookery, the
intemal temperature will rise 5°F to 15°F (3°C to 8°C) if
allowed to stand, tented with foil, for 10 to 15 minutes.
Casseroles and vegetables need a shorter amount of
Standing time, but this standing time is necessary to
allow foods to complete cooking in the center without
overcooking on the edges.
Testing for Doneness
The same tests for doneness used in conventiona!
cooking may be used for microwave cooking. Meat is
done when fork-tender or splits at fibers. Chicken is
done when juices are clear yallow and drumstick moves
freely. Fish is done when it flakes and is opaque.
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