Manual de uso Panasonic NN-Q553 Microondas

Manual de uso

En-2

General Guidelines

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 off 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.

MOISTURE

CONTENT

Many fresh

foods e.g.

vegetables

and fruit, vary

in moisture

content

throughout the

season.

Jacket

potatoes 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.

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 purchase cling film that

states on the packet “suitable for microwave

cooking” and use as a covering only. Do not

line dishes with cling film.

VEGETABLES - Boiled potatoes benefit

from standing for 1-2 mins., however most

other types of vegetables can be served

immediately.

DEFROSTING - It is essential to allow

standing time to complete the process. This

can vary from 5 mins. e.g. raspberries, to

up to 1 hour for a joint of meat.

If food is not cooked after

STANDING

TIME, return to oven and cook for

additional time.

Dense foods e.g. meat, jacket potatoes and

cakes, require a STANDING TIME (inside or

outside of the oven) after cooking, to allow

heat to finish conducting to cook the centre

completely.

STANDING TIME

MEAT JOINTS -

Stand 8 - 10 mins. wrapped in tin foil.

JACKET POTATOES -

Stand 5 mins. wrapped in tin foil.

LIGHT CAKES - Stand 5 mins. before

removing from dish.

RICH DENSE CAKES - Stand 15-20 mins.

FISH - Stand 2-5 mins.

EGG DISHES - Stand 2-3 mins.

PRECOOKED CONVENIENCE

FOODS - Stand for 5 mins.

PLATE MEALS - Stand for 2-5 mins.

Microwaves are a form of high frequency electromagnetic waves

similar to those used in radios. Electricity is converted into microwave

energy by a magnetron tube. The microwaves travel from a

magnetron tube to the oven cavity where they are reflected,

transmitted or absorbed.

Reflection

Microwaves are reflected by metal similar to the way a ball would

bounce off a wall. Most metal cookware and utensils are not

recommended for microwave cooking, since they would produce

uneven cooking. Also, if a metal dish is placed close to the oven wall

(which is also metal), arcing (bluish sparks) could occur. Arcing can

damage an oven or cause a fire.

Transmission

Microwaves pass through some materials such as paper, glass and

plastic much like sunlight shining through a window. Because these

substances do not absorb or reflect the microwave energy, they are

ideal materials for microwave cooking containers. However, they will

get hot during cooking, because as food cooks, heat is conducted

from the food to the dish.

Absorption

Microwaves are absorbed by food. They penetrate to a depth of

about 2-4 cm. Microwave energy excites the molecules in the food

(especially water, fat and sugar molecules), and causes them to

vibrate very quickly. The vibration causes friction and heat is

produced. In large foods, the heat which is produced is conducted to

the centre to finish cooking the food.

Cooking with Microwave Energy

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