Panasonic NN-S262 Manuel D'utilisation page 26

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
covered.
Cooking Techniques
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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 a recipe and check
for doneness. If the 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
centre and the less cooked centre
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 centre and pieces from the centre 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 ensure 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 3°C to 8°C (5°F to 15°F), 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
to the centre without overcooking on the edges.
Testing for Doneness
The same tests for doneness used in conventional cooking may
be used for microwave cooking. Meat is done when fork-tender
or it splits at fibers. Chicken is done when juices are clear
yellow and drumstick moves freely. Fish is done when it flakes
and is opaque. Cake is done when a toothpick or cake tester is
inserted and comes out clean. Candy is done when it reaches
the proper temperature for each stage of crystallization.