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Просмотр инструкции микроволновой печи Panasonic NN-GM342W, страница 17
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Microwave Cooking Techniques
- Eng-14 -
Dish Size
Follow the dish sizes given in the
recipes, as these affect the cooking
times. A quantity of food spread in a
bigger dish cooks more quickly.
Standing Time
Dense foods e.g. meat, jacket pota-
toes and cakes, require STANDING
TIME (inside or outside of the oven)
after cooking, to allow heat to finish
conducting to cook the centre com-
pletely.
Meat Joints
Stand 15 mins. wrapped in tin foil.
Jacket Potatoes
Stand 10 mins. wrapped in tin foil.
Light Cakes
Stand 5 mins. before removing from
dish.
Rich dense Cakes
Stand 15-20 mins.
Cling Film
Cling film helps keep the food moist
and the trapped steam assists in
speeding up cooking times. However,
it should be pierced before cooking,
to allow excess steam to escape.
Always take care when removing
cling film from a dish as the build-up
of steam will be very hot. Always pur-
chase cling film that states on the
packet “suitable for microwave cook-
ing” and use as a covering only. Do
not line dishes with cling film.
Quantity
Small quantities cook faster than
large quantities, also small meals will
reheat quicker than large portions.
If food is not cooked after STANDING
TIME, return to oven and cook for
additional time.
Moisture Content
Many fresh foods e.g. vegetables and
fruit, vary in their moisture content
throughout the season- jacket pota-
toes are a particular example of this.
For this reason cooking times may
have to be adjusted throughout the
year. Dry ingredients e.g. rice, pasta,
can dry out further during storage
and cooking times may differ from
ingredients freshly purchased.
Density
Porous airy foods heat quicker than
dense heavy foods.
Fish
Stand 2-5 mins.
Egg Dishes
Stand 2-3 mins.
Precooked Convenience Food
Stand for 5 mins.
Plated Meals
Stand for 2-5 mins.
Vegetables
Boiled potatoes benefit from standing
1-2 mins., however most other types
can be served immediately.
Piercing
The skin or membrane on some
foods will cause steam to build up
during cooking. These foods must be
pierced or a strip of skin should be
peeled before cooking to allow the
steam to escape. Eggs, potatoes,
apples, sausages etc, will all need to
be pierced before cooking. DO NOT
ATTEMPT TO BOIL EGGS IN THEIR
SHELLS.
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