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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 lengthier 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 “bounces” 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.
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.
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 FOODS FROM REFRIGERATED TEMPERATURE
Foods stored in the refrigerator (5˚C) 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 entree, 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˚C-55˚C).
4. DO NOT OVERHEAT YOUR FOOD: 99% of all
food quality complaints of microwave heated foods
can be traced to overheating.
Cooking Instructions
