Panasonic THE GENIUS NN-R687 - Manual (Page 21)

Cooking Techniques
Spacing
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
pattern.
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. 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. If Une 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 helpful, 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 internal
temperature will rise S^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 corrventional cooking may be
used for microwave cooldng. Meat is done when fork-tender or
spirts at fibers. Chicken is done when juices are dear yellow and
drumstick moves freely. Rsh is done when it flakes and is opaque.
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