Panasonic NN-S784 Operation Manual

Also see for NN-S784: Operation guide

Contents

Microwave Recipe Preparation and TechniquesMicrowaves penetrate the surface of the food to adepth of about two to three centimetres and thenthe heat is gradually conducted in a random pattern.Some parts of food matter cook faster than others.Special microwave techniques are used to promoteFood CharacteristicsSize and QuantitySmall portions cook faster than large portions. Asyou increase the quantity of food you put into themicrowave oven, you must also increase yourcooking time. The microwave oven has the samepower regardless of quantity; thus the power isdivided between more items and so it takes longerto cook.As a general guide, if you double the quantity offood suggested in the recipe, add half the timesuggested again.Liquid ContentLow moisture foods take a shorter time to cook thanfoods with a lot of moisture.ShapeUniform sizes cook more evenly. To compensate forirregular shapes, place thin pieces towards thecentre of the dish and thicker pieces towards theouter edge of the dish.Bone and FatBones conduct heat and cause the meat next tothem to be heated more quickly. Large amounts offat absorb microwave energy and the meat next tothese areas may overcook.Starting TemperatureFood which has been sitting at room temperaturetakes less time to cook than refrigerated or frozenfood.Density and CompositionPorous, airy foods (cakes and breads) take lesstime to cook than heavy compacted foods (meatand vegetables). Recipes high in fat and sugarcontent cook more quickly.Key to Symbols Used in RecipesRecipes displaying these symbols may be cookedusing these features.• (S) Sensor Cook / except NN-S754• ÅÅ Auto Cook / only for NN-S754• / only for NN-S754 / S784 / T774fast and even cooking. Some of these techniquesare similar to those used in conventional cooking,but because microwaves produce heat very quicklythese following techniques are extremely important.It’s a must for you to be familiar with the followingtips.Techniques for PreparationTimingA range of cooking times is given in each recipe fortwo reasons. First, to allow for the uncontrollabledifferences in food shapes, starting temperaturesand personal preferences. Secondly, these allow forthe differences in electrical voltage input whichchanges during peak load periods. Alwaysremember that it is easier to add time toundercooked food. Once the food is overcooked,nothing can be done. For each recipe, anapproximate cooking time is given.StirringStirring is often necessary during microwavecooking. We have noted when stirring is helpful inthe recipes. Always bring the outside edges towardsthe centre and the centre portions to the outside.Rearranging or TurningSome foods should be turned in the containerduring cooking. For example, because of thedifferent thicknesses in the breast and backsections of poultry, it is a good idea to turn poultryover once to ensure more even cooking.Rearranging or turning over uneven shaped food inthe dish should be done as suggested to ensure asatisfactory result. Rearrange small items such aschicken pieces, prawns, hamburger patties, steak orchops. Rearrange pieces from the centre to theedge of the dish.Cooking in LayersThis microwave oven is not designed to cook morethan 1 layer of food. Cooking in 2 layers may notalways be successful, it takes longer and may beuneven. You can successfully reheat two dinnerplates of food at one time but remember to increasethe reheating time and use a microwave warmingrack.Piercing of FoodsPierce the skin or membrane of foods when cookedwhole in the microwave oven. This allows steam toescape. If the skin has not been pierced, food mayburst.Cured MeatsCured meats may overcook in some areas due tothe high concentration of salts used in the curingprocess. 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