Panasonic NE-1757 - Manual (Page 19)

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. BulkA^Olume —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:
5.
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.
6 .
DO NOT HEAT foods in a SEALED
container or bag. Foods expand when heated
and can break the container or bag.
AVOID METAL because it “bounces” the
microwaves, causing uneven heating and
sometimes even flashes, which may pit or mar the
interior of the oven, the metal container or plate
trim.
Heated liquids can erupt if not mixed with air. Do
not heat liquids in your 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 Foods From Refrigerated
Temperature
Foods stored in the refrigerator (40°F) 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 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 and baked goods. Because
crusts of breads, pastries and pies 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 {120'’F-130°F).
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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