Before Cooking; Microwave Basics - Panasonic NE-1880 Mode D'emploi

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 fiber,
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.
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 wrap under
similar conditions.
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 your microwave oven without
first stirring.

Before Cooking

GENERAL GUIDELINES
FOR HEATING IN A
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
color, 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.
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