Panasonic NN-CF770M Manual De Usuario

31

Both bone and fat affect cooking. Bones 
may cause irregular cooking. Meat next to 
the tips of bones may overcook while meat 
positioned under a large bone, such as a 
ham bone, may be undercooked. Large amounts of fat 
absorb microwave energy and the meat next to these 
areas may overcook.

Porous, airy foods such as breads, 
cakes or rolls take less time to cook than 
heavy, dense foods such as potatoes 
and roasts. When reheating donuts or 
other foods with different centres be very 
careful. Certain foods have centres made with sugar, 
water, or fat and these centres attract microwaves (for 
example, jelly donuts). When a jelly donut is heated, 
the jelly can become extremely hot while the exterior 
remains warm to the touch. This could result in a burn if 
the food is not allowed to cool properly in the centre.

Two potatoes take longer to cook than one 
potato. As the quantity of the food decreases 
so does the cooking time. Overcooking will 
cause the moisture content in the food to 
decrease and a fire could result. Never leave microwave 
unattended while in use.

Uniform sizes heat more evenly. The thin 
end of a drumstick will cook more quickly 
than the meaty end. To compensate for 
irregular shapes, place thin parts toward 
the centre of the dish and thick pieces toward the edge.

Thin pieces cook more quickly than thick 
pieces.

Foods that are at room temperature take less 
time to cook than if they are chilled, refrigerated, 
or frozen.

Foods with skins or membranes must 
be pierced, scored or have a strip of 
skin peeled before cooking to allow 
steam to escape. Pierce clams, oysters, 
chicken livers, whole potatoes and whole 
vegetables. Whole apples or new potatoes should have 
a 1-inch strip of skin peeled before cooking. Score 
sausages and frankfurters. Do not Cook/Reheat whole 
eggs with or without the shell. Steam built up in whole 
eggs may cause them to explode, and possibly damage 
the oven or cause injury. Reheating SLICED hard-boiled 
eggs and cooking SCRAMBLED eggs is safe.

Foods will not have the same brown 
appearance as conventionally cooked 
foods or those foods which are cooked 
utilizing a browning feature. Meats and 
poultry may be coated with browning sauce, 
Worcestershire sauce, barbecue sauce or shake-on 
browning sauce. To use, combine browning sauce with 
melted butter or margarine and brush on before cooking. 
For quick breads or muffins, brown sugar can be used 
in the recipe in place of granulated sugar, or the surface 
can be sprinkled with dark spices before baking.

Individual foods, such as baked potatoes, 
cupcakes and appetizers, will cook more 
evenly if placed in the oven equal distances 
apart. When possible, arrange foods in a circular pattern.

IP3153_39M80CP_Eng_22_100908.indd   31

IP3153_39M80CP_Eng_22_100908.indd   31

2010-9-8   9:48:20

2010-9-8   9:48:20