Panasonic NN-S784 Operation Manual

Also see for NN-S784: Operation guide

Contents

Microwave Recipe Preparation and Techniques– 2 –CoveringCovering food minimizes the microwave cookingtime.Because microwave cooking is done with time andnot direct heat, the rate of evaporation cannot beeasily controlled. However, this can be corrected byusing different materials to cover dishes. Plasticwrap is the best substitute for a lid as it creates atighter seal and so it retains more heat and steam.Wax paper and paper towels hold the heat in butnot the steam. These materials also preventsplattering. Use a paper towel, wax paper or nocover when steam is not needed for tenderizing.BrowningMeats and poultry, when cooked longer than 10 to15 minutes, will brown from their own fat. Foodscooked for shorter periods of time can be aided withthe help of a browning sauce, worcestershire sauceor soy sauce. Simply brush one of these saucesover meat or poultry before cooking. Baked goodsdo not need long cooking times and therefore, donot brown. When cakes or cupcakes are iced, noone will notice the visual difference. For cakes orcupcakes, brown sugar can be used in the recipe inplace of caster sugar or the surface can besprinkled with dark spices before baking.Standing TimeThe moisture molecules continue to vibrate in thefood when the microwave oven has turned itself off.After all, the molecules were vibrating at2,450,000,000 times per second during cooking. Socooking continues even after the food is no longerbeing exposed to the microwaves whether in oroutside your microwave oven.Standing time refers to the time it takes (after themicrowave time is completed) to allow the interior ofthe food to finish cooking.The amount of standing time varies with the sizeand density of the food. In meat cookery, theinternal temperature will rise between 5°C and 10°Cif allowed to stand covered for ten to fifteenminutes. Casseroles and vegetables need shorterstanding time, but this time is necessary to allowfoods to complete cooking in the centre withoutovercooking on the edges.The power level used in microwave cooking alsodetermines the standing time. For example, whenusing a lower power level the standing time isshorter because of a lower concentration of heat inthe food. Foods should always be kept coveredwhile standing in order to retain the heat. If a longerstanding time is required (while you cook anotherfood to serve with the first, for instance), cover withaluminum foil.Converting Your Favourite ConventionalRecipes for Microwave CookingWhen adapting conventional recipes for microwavecooking time are reduced considerably.For example, A chicken which takes 1 hour to cookin a moderate oven will take 15 to 20 minutes on P7Power in your microwave oven.Use similar microwave recipes to help you adaptconventional recipes. Remember, it is always bestto undercook a recipe and then add an extra minuteor two to finish it off.Here are some other tips that may help:• Reduce liquids in a conventional recipe by onehalf to two thirds, e.g. 1cup (250 ml) should bereduced to 1⁄2 cup (125 ml).• Add more thickening such as flour or cornflour tosauces and gravies if you do not reduce the liquid.• Reduce seasonings slightly in a recipe whereingredients do not have time to simmer bymicrowave.• Do not salt meats, poultry or vegetables beforecooking; otherwise, they will toughen and dry out.• If one ingredient takes longer to cook than theothers, pre-cook it in the microwave oven first.Onion, celery and potato are examples.• When cooking meat or vegetables, omit any oil orfat that would have been used in a conventionalrecipe for browning.• Reduce leavening agents for cakes by one quarterand increase liquids by one quarter.• Biscuits require a stiff dough. Increase flour byabout 20 percent. Substitute brown sugar for whitesugar and use biscuit recipes that have darkspices or require icing. Because of the shortcooking time, biscuits don’t have time to brown.Chill dough for half an hour before baking. Thisproduces a crisper biscuit. Bake biscuits on aglass tray lined with greaseproof paper.• Since microwaves penetrate foods about twocentimetres from the top, bottom and sides,mixtures in round shapes and rings cook moreevenly. Corners receive more energy and mayovercook.• Items with a lot of water, such as rice and pasta,cook in about the same time as they would on aconventional stove. (Refer to Rice and Pastachapter.)Select recipes that convert easily to microwavecooking such as casseroles, stews, baked chicken,fish and vegetable dishes. The results from foodssuch as grilled meats, cooked souffles or two-crustpies could be less than satisfactory. 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