Panasonic NN-CS597S Manual Do Utilizador

26

It is not possible to stir some foods to distribute the heat evenly. 
At times, microwave energy will concentrate in one area of 
the food. To help ensure even cooking, these foods need to 
be turned. Turn over large foods, such as roasts or turkeys, 
halfway through cooking.

Most foods will continue to cook by conduction after the 
microwave oven is turned off. In meat cookery, the internal 
temperature will rise 5°F to 15°F (3°C to 8°C), if allowed to 
stand, tented with foil, for 10 to 15 minutes. Casseroles and 
vegetables need a shorter amount of standing time, but this 
standing time is necessary to allow foods to complete cooking 
to the center without overcooking on the edges.

The same tests for doneness used in conventional cooking 
may be used for microwave cooking. Meat is done when fork-
tender or splits at fibers. Chicken is done when juices are clear 
yellow and drumstick moves freely. Fish is done when it flakes 
and is opaque. Cake is done when a toothpick or cake tester is 
inserted and comes out clean.

Check foods to see that they are cooked to the United States 
Department of Agriculture's recommended temperatures.

160°F (72°C)

Fish,
Seafood,
Ground beef, veal, and lamb
fresh pork (medium)
egg dishes
beef, veal, lamb (roasts, steaks chops) 
medium.

165°F (74°C)

leftovers
ready to reheat refrigerated deli and carryout 
"fresh food" ground chicken or turkey.

170°F (77°C)

beef, veal, lamb (roasts, steaks, chops) well 
done
fresh pork (roasts, steaks, chops) well done
white meat or poultry.

180°F (83°C)

dark meat or poultry

To test for doneness, insert a meat thermometer in a thick 
or dense area away from fat or bone. NEVER leave the 
thermometer in the food during cooking, unless it is approved 
for microwave oven use.

As with conventional cooking, moisture evaporates during 
microwave cooking. Casserole lids or plastic wrap are used 
for a tighter seal. When using plastic wrap, vent the plastic 
wrap by folding back part of the plastic wrap from the edge of 
the dish to allow steam to escape. Loosen or remove plastic 
wrap as recipe directs for stand time. When removing plastic 
wrap covers, as well as any glass lids, be careful to remove 
them away from you to avoid steam burns. Various degrees 
of moisture retention are also obtained by using wax paper or 
paper towels.

Thin areas of meat and poultry cook more quickly than meaty 
portions. To prevent overcooking, these thin areas can be 
shielded with strips of aluminum foil. Wooden toothpicks may 
be used to hold the foil in place.

 CAUTION is to be exercised when using foil. Arcing can 

occur if foil is too close to oven wall or door and damage to 
your oven will result.

A range of cooking time is given in each recipe. The time range 
compensates for the uncontrollable differences in food shapes, 
starting temperature, and regional preferences. Always cook 
food for the minimum cooking time given in a recipe and check 
for doneness. If the food is undercooked, continue cooking. It is 
easier to add time to an undercooked product. Once the food is 
overcooked, nothing can be done.

Stirring is usually necessary during microwave cooking. Always 
bring the cooked outside edges toward the center and the less 
cooked center portions toward the outside of the dish.

Rearrange small items such as chicken pieces, shrimp, 
hamburger patties, or pork chops. Rearrange pieces from the 
edge to the center and pieces from the center to the edge of 
the dish.

IP1156_38S70AP_Eng_52_071008.indd   Sec1:26

IP1156_38S70AP_Eng_52_071008.indd   Sec1:26

2007-10-8   @Tom@ 9:58:30

2007-10-8   @Tom@ 9:58:30