-
17-
Cooking Instructions
Microwave Basics
Fundamental principles determine the success of microwave food
preparation.
They include:
1.
TEMPERATURE OF FOODS
- Frozen or refrigerated food items
will require longer heating times to reach a desired serving
temperature than foods from room temperature.
2.
FOOD COMPONENTS
- Foods high in sugar, salt, fats and
moisture content heat faster because these properties attract
microwave energy. Denser foods high in protein and fibre, absorb
microwave energy slower which means a longer heating time.
3.
BULK/VOLUME
- The greater the mass of food, the longer it takes
to heat.
4.
CONTAINERS
- Ceramic, paper, china, styrofoam, glass and
plastic are suitable for use in microwave ovens with the following
caution.
DO NOT HEAT
foods in a
SEALED
container or bag. Foods
expand when heated and can break the container or bag.
5.
AVOID METAL
because it ʻbouncesʼ the microwaves, causing
uneven heating and sometimes even flashes, which may pit or mark
the interior of the oven, the metal container or plate trim.
6. Heated liquids can erupt if not mixed with air. Do not heat liquids in
the microwave oven without first stirring.
General Guidelines for Heating in a Panasonic
Microwave Oven
For specific time, see each food category for appropriate heating
techniques, plus necessary pre-preparation of foods.
Heating Food from Refrigerated Temperature
Foods stored in the refrigerator (4ºC) should be covered before
reheating with the exception of breads, pastries or any breaded
product, which should be heated uncovered to prevent sogginess.
Most conventionally prepared foods should be slightly undercooked
and held in the refrigerator, so that overcooking does not occur during
microwave heating.
Cooked items, such as vegetables, may be portion plated and covered
for reheating without loss of colour, texture or nutritional content.
Heating Foods from Room Temperature
Food items such as canned entrees, vegetables, etc. will require
significantly less heating time than those from refrigerated
temperatures.
Important Recommendations
1. For best results it is recommended that foods conventionally
prepared be slightly undercooked when subsequently heated in this
oven.
2. REMEMBER that after the heating cycle has been completed,
internal food temperatures continue to rise slightly in foods heated
in this oven.
3. A major abuse of microwave applications is the category of breads,
pastries and pies. They are drier than insides or fillings, they heat
more slowly. Therefore, baked goods should ONLY be heated until
the crust is warm to the touch (50-55ºC).
4. DO NOT OVERHEAT YOUR FOOD. 99% of all food quality
complaints of microwave heated foods can be traced to
overheating.
Heating foods with either high sugar or high fat content should
be done ONLY in high temperature resistant containers since
these foods get very hot. Using styrofoam containers for these
foods will cause the styrofoam to warp. Other low temperature
restaurant glass or plastic platters may crack or warp under
similar conditions.
