Panasonic NN-C2000W - Manual (Page 33)

31
Cooking Guide
Microwave Recipe Preparation and Techniques
Covering
Covering food minimises the microwave cooking
time. Because microwave cooking is done with time
and not direct heat, the rate of evaporation cannot
be easily controlled. However, this can be corrected
by using different materials to cover dishes. Plastic
wrap is the best substitute for a lid as it creates a
tighter seal and so retains more heat and steam.
Wax paper and paper towels hold the heat in, but
not the steam. These materials also prevent
splattering. Use a paper towel, wax paper or no
cover, when steam is not needed for tenderising.
Browning
Meats and poultry, cooked longer than 10 to 15
minutes, brown from their own fat. Foods cooked for
shorter periods of time can be aided with the help of
a browning sauce, worcestershire sauce, or soy
sauce. Simply brush one of these sauces over meat
or poultry before cooking. Baked goods do not need
long cooking time and therefore, do not brown.
When cakes or cupcakes are iced, no one will
notice this visual difference. For cakes or cupcakes,
brown sugar can be used in the recipe in place of
caster sugar or the surface can be sprinkled with
dark spices before baking.
Standing Time
The moisture molecules continue to vibrate in the
food when the microwave oven has turned itself off.
After all, the molecules had been vibrating at
2,450,000,000 times per second during cooking. So
cooking continues even after the food is no longer
being exposed to the microwaves in or outside your
microwave oven. Standing time refers to the time it
takes (after the microwave time is completed) to
allow the interior of the food to finish cooking. The
amount of standing time varies with the size and
density of the food. In meat cookery the internal
temperature will rise between 5˚C and 10˚C if
allowed to stand covered for ten to fifteen minutes.
Casseroles and vegetables need a shorter amount
of standing time, but this time is necessary to allow
foods to complete cooking in the centre without
overcooking on the edges. The power level used in
microwave cooking also determines the standing
time. For example, when using a lower power level
the standing time is shorter because of a lower
concentration of heat in the food. Foods should
always be kept covered while standing in order to
retain the heat. If a longer standing time is required
(while you cook another food to serve with the first,
for instance), cover with aluminium foil.
Converting Your Favourite Conventional Recipes
for Microwave Cooking
When adapting conventional recipes for microwave
cooking, reduce the conventional cooking time to
one quarter or a third.
e.g. A chicken which takes 1 hour to cook in a
moderate oven will take 15 to 20 minutes on a
medium power in your microwave oven.
Use similar microwave recipes to help you adapt
conventional recipes. Remember it is always best to
undercook a recipe and then add an extra minute or
two to finish it off.
Here are some other tips that may help:
● Reduce liquids in a conventional recipe by one
half to two thirds. e.g. 1 cup should be reduced
to
1 /
2
cup.
● Add more thickening such as flour or cornflour to
sauces and gravies if you do not reduce the
liquid.
● Reduce seasonings slightly in a recipe where
ingredients do not have time to simmer by
microwave.
● Do not salt meats, poultry or vegetables before
cooking otherwise they will toughen and dry out.
● If one ingredient takes longer to cook than the
others, precook it in the microwave oven first.
Onion, celery and capsicum (green/red peppers)
are examples.
● If meat or vegetables are not being browned
before cooking, omit any oil or fat that would have
been used for browning.
● Reduce leavening agents for cakes by one
quarter and increase liquids by one quarter.
● Biscuits require a stiff dough. Increase flour by
about 20 percent. Substitute brown sugar for
white sugar, and use biscuit recipes that have
dark spices or require icing. Because of the short
cooking time, biscuits don't have time to brown.
Chill dough for half an hour before baking. This
produces a crisper biscuit. Bake biscuits on a
glass tray lined with greaseproof paper.
● Since microwaves penetrate foods about two
centimeters from the top, bottom and sides,
mixtures in round shapes and rings cook more
evenly. Corners receive more energy and may
overcook.
● Items with a lot of water, such as rice or pasta,
cook in about the same time as they would on a
conventional stove. (Refer to Rice and Pasta
chapter.)
Select recipes that convert easily to microwave
cooking such as casseroles, stews, baked chicken,
fish and vegetable dishes. The results from foods
such as grilled meats, cooked soufflés or two-crust
pies could be less than satisfactory. Never attempt to
deep fry in your microwave oven.