Panasonic nn-c1358 User Manual
26
Reheating by Microwave
Affects of the food
1. Starting Temperature
The colder the food the longer it will take to heat to
a serving temperature. Extra time must be allowed if
food has been defrosted as the centre may still be
icy.
a serving temperature. Extra time must be allowed if
food has been defrosted as the centre may still be
icy.
2. Head Space
When heating liquids, ensure they do not completely
fill their containers; a head space allows the liquids
to be stirred during and at the end of the heating
time without spillage.
fill their containers; a head space allows the liquids
to be stirred during and at the end of the heating
time without spillage.
3. Covering Foods
A container covered with either cling film, a plastic
plate cover or even the lid to the dish, will heat
fractionally faster than an uncovered dish. Do not
cover foods which require a drier texture, such as
pastries, as the steam that becomes trapped under
the cover will cause the food to go soggy.
plate cover or even the lid to the dish, will heat
fractionally faster than an uncovered dish. Do not
cover foods which require a drier texture, such as
pastries, as the steam that becomes trapped under
the cover will cause the food to go soggy.
4. Crisp Foods
Reheat pastry and bread items, such as sausage
rolls, pies and croissants, on a plastic rack to reduce
the chance of “sogginess”. The rack allows the air to
circulate beneath the food and remove steam which
causes moist, limp pastry. Your oven offers a
COMBINATION facility which will help crisp pastry
items as they reheat.
rolls, pies and croissants, on a plastic rack to reduce
the chance of “sogginess”. The rack allows the air to
circulate beneath the food and remove steam which
causes moist, limp pastry. Your oven offers a
COMBINATION facility which will help crisp pastry
items as they reheat.
5. Uneven Shapes
When heating uneven shaped pieces of food, place
the thick part of one piece against the thin part of
the second. This helps the food to heat more evenly.
the thick part of one piece against the thin part of
the second. This helps the food to heat more evenly.
6. Porous Foods/Dense Foods
Porous foods reheat more quickly than dense heavy
food.
food.
7. Food with “Skins”
When reheating foods with a skin such as fish,
chicken or baked beans, reduce the power to a
lower setting to prevent the food from heating too
quickly and “exploding”
chicken or baked beans, reduce the power to a
lower setting to prevent the food from heating too
quickly and “exploding”
8. Doubling Quantities
A reheating time is based on weight and usually a
time is given for a particular quantity of food, i.e.
300 g lasagne take 3 minutes. When the number of
portions to be heated together doubles, then the
reheating time will need to be increased by
75 - 100 %. Two portions will take 5 minutes 30
seconds to 6 minutes. Generally two lighter textured
products such as pastries will take the shorter time,
whilst two denser products such as lasagne will take
the longer time.
time is given for a particular quantity of food, i.e.
300 g lasagne take 3 minutes. When the number of
portions to be heated together doubles, then the
reheating time will need to be increased by
75 - 100 %. Two portions will take 5 minutes 30
seconds to 6 minutes. Generally two lighter textured
products such as pastries will take the shorter time,
whilst two denser products such as lasagne will take
the longer time.
9. Frozen Foods
For speed, some foods can be reheated from frozen
but they must be foods that can be STIRRED eg.
meat sauce, chilli con carne. Set the total reheat
time but open the door to stir regularly.
but they must be foods that can be STIRRED eg.
meat sauce, chilli con carne. Set the total reheat
time but open the door to stir regularly.
Affects of the Dish
1. Shape
A round dish heats food more evenly than a square
dish. The corners of a square dish receive double
microwave energy and result in bubbling overcooked
whilst the centre of the food is cold. Oval dishes give
a better result but there may still be areas of hot
bubbling food at the two “ends”.
dish. The corners of a square dish receive double
microwave energy and result in bubbling overcooked
whilst the centre of the food is cold. Oval dishes give
a better result but there may still be areas of hot
bubbling food at the two “ends”.
2. Depth
A shallow dish heats more quickly than a deep dish.
Food in a shallow dish heats evenly from all
directions. In a deep dish the centre food relies on
conduction and takes longer to heat.
Food in a shallow dish heats evenly from all
directions. In a deep dish the centre food relies on
conduction and takes longer to heat.
3. Material
Heavy earthenware and china dishes will slow the
heating process by absorbing some of the heat from
the food itself. A thinner, lighter china is a better
choice as this will not impede the cooking time.
heating process by absorbing some of the heat from
the food itself. A thinner, lighter china is a better
choice as this will not impede the cooking time.
4. Glazed Finish
Always choose a glazed dish. An unglazed or
chipped container can absorb water when it is
washed. As microwave energy is attracted to
moisture the water molecules contained in the china
heat up, not only causing the dish to get hot but also
slowing down the reheating time.
chipped container can absorb water when it is
washed. As microwave energy is attracted to
moisture the water molecules contained in the china
heat up, not only causing the dish to get hot but also
slowing down the reheating time.
5. Shape of Base
If possible, always choose a dish that has rounded
rather than sharp corners at the base to prevent
over cooking.
rather than sharp corners at the base to prevent
over cooking.