Manual Panasonic NN-SN757 (page 25 of 30) (English)

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Cooking Techniques

(continued)

Covering

As with conventional cooking, moisture

evaporates during microwave cooking.

Casserole lids or plastic wrap are used for a

tighter seal. 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.

Shielding

Thin areas of meat and poultry cook more

quickly than meaty portions. To prevent

overcooking, these thin areas can be shield-

ed with strips of aluminum foil. Wooden

toothpicks may be used to hold the foil in

place.

CAUTION is to be exercised when

using foil. Arcing can occur if foil is too close

to oven wall or door and damage to your

oven will result.

Cooking time

A range of cooking time is given in each

recipe. The time range compensates for the

uncontrollable differences in food shapes,

starting temperature, and regional prefer-

ences. Always cook food for the minimum

cooking time given in a recipe and check for

doneness. If the food is undercooked, con-

tinue 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. 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 dis-

tribute the heat evenly. At times, microwave

energy will concentrate in one area of the

food. To help insure even cooking, these

food 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 conduc-

tion after the microwave oven is turned off.

In meat cookery, the internal temperature

will rise 5°F to 15°F (3°C to 8°C), if allowed

to stand, tented with foil, for 10 to 15 min-

utes. Casseroles and vegetables need a

shorter amount of standing time, but this

standing time is necessary to allow foods to

complete cooking to the center without over-

cooking on the edges.

Test for Doneness

The same tests for doneness used in con-

ventional 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 and

drumstick moves freely. Fish is done when it

flakes and is opaque. Cake is done when a

toothpick or cake tester is inserted and

comes out clean.

ABOUT FOOD SAFETY AND

COOKING TEMPERATURE

• Check foods to see that they are cooked

to the United States Department of

Agriculture’s recommended temperatures.

TEMP FOOD

160˚F ...for fresh pork, ground meat,

boneless white poultry, fish,

seafood, egg dishes and

frozen prepared food.

165˚F ...for leftover, ready-to-reheat

refrigerated, and deli and

carryout “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 from

fat or bone. NEVER leave the thermometer

in the food during cooking, unless it is

approved for microwave oven use.

IP0903_38N50AP_08_070307 2007.3.7 10:06 Page 25

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Panasonic NN-SN757 Manual

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