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COOKING BASICS
Fundamental principles determine the success of
microwave food preparation.
They include:
1. Always cook or heat foods in covered containers.
- This will accomplish the following;
a) Retain steam to keep foods moist.
b) Even cooking temperatures.
c) Keep the interior of the oven clean.
2. TEMPERATURE OF FOODS
–
Frozen food items
will require longer heating times to reach a desired
serving temperature than foods that are refrigerated.
3. 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.
4. BULK/VOLUME
–
The greater the mass of food,
the longer it takes to heat.
5. CONTAINERS
–
Ceramic, paper, china, styrofoam,
glass and plastic are suitable for use in microwave
ovens with the following caution.
DO NOT HEAT foods in a SEALED container or
bag. Foods expand when heated and can break the
container or bag.
6. DO NOT USE HIGH-SIDED METAL CONTAINERS
because it “bounces” the microwaves, causing
uneven heating and sometimes even flashes, which
may pit or mark the interior of the oven, the metal
container or plate trim. Use
1
/
4
size sheet pans or
other low-sided containers.
7. Heated liquids can erupt if not mixed with air. Do
not heat liquids in your microwave oven without first
stirring. (See #1)
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.
GENERAL GUIDELINES FOR
STEAMING IN A PANASONIC
COMBI - WAVE
Please refer to the USDA/FDA Food Code guidelines.
COOKING 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 cooking.
*
Cooked items, such as vegetables, may be portion
plated and covered for reheating without loss of color,
texture or nutritional content.
COOKING FOODS FROM ROOM TEMPERATURE
Food items such as canned entrees, vegetables, etc.
will require significantly less cooking 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 cooking cycle has been
completed, internal food temperatures continue to
rise slightly in foods heated in this oven.
3. A major mis-use of microwave applications is the
category of breads, pastries and pies.Their crusts
and outsides 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.
*
For only non “Potentially Hazardous Foods”
(PHF) vegetables, etc. - Please always adhere to
USDA/FDA guidelines when cooking and reheating
PHF.
Cooking Instructions
TM
Recipes available on www.panasonic.com/cmo
(See page 2 for Chef Support)