Microwave Cooking; General Information - Panasonic inverter NN-GD569M Instruction Manual

Microwaves are high-frequency electromagnetic waves similar to those
used by radios. The magnetron converts the electric currant into
microwaves, which it sends to the interior of the oven where they are
reflected, transmitted or absorbed.
Reflection
The microwaves are reflected by the metal in the same way that a ball
bounces against a wall. However, most metal utensils and containers
are not suitable for microwave ovens as they do not allow even cooking.
Furthermore, when the metallic dish is too close to the inner wall of the
oven (which is also made of metal), it could cause the formation of an
arc (blue sparks), capable of damaging the oven and possibly even
causing a fire.
CONTAINERS
Use containers as specified in recipes, as this
affects the cooking and reheating time. In fact,
the bigger the container in which the food is
placed, the quicker the cooking and reheating.
Once the STANDING TIME has elapsed, if the
food is not cooked, replace it in the oven and
cook it for a few extra seconds.
After cooking, with dense foods such as meat,
jacket potatoes and cakes, you must LEAVE
THEM TO STAND (inside or outside the oven)
until the heat conduction has finished and the
centre of the food is fully cooked.
ROASTS - Cover with aluminium foil and let
stand for 15 minutes.
JACKET POTATOES - Cover with aluminium
foil and let stand for 5 minutes.
LIGHT CAKES - Leave to stand for 5 minutes
after removing from oven.
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Microwave cooking

Transmission
Microwaves pass through certain materials such as paper, glass and
plastic, rather like rays of sunlight passing through a window.
Containers made of these materials are therefore perfectly suited to
microwave cooking, since they do not absorb or reflect microwaves.
However, as the heat of the food is transmitted to the containers, they
also heat up during cooking.
Absorption
Microwaves are absorbed by the food and penetrate to a depth of 2 to 4
cm. Microwaves stimulate the molecules of the food (in particular
water, fat and sugar molecules) and make them vibrate very quickly.
These vibrations cause a friction which generates heat. With
voluminous foods, heat generated by friction spreads to the centre of
the food after cooking.

General information

QUANTITY
Small quantities cook faster than larger ones,
in the same way that smaller dishes reheat
quicker than larger ones.
STANDING TIME
RICH CAKES - Leave to stand for 15 - 20
minutes.
FISH - Leave to stand for 2 to 5 minutes.
DENSITY
Porous and airy foods cook faster than heavy
and dense foods.
EGG DISHES - Leave to stand for 2 to 3
minutes.
PRE-COOKED DISHES - Leave to stand for 2
to 5 minutes.
DISHES PREPARED AT HOME - Leave to
stand for 1 to 2 minutes.
VEGETABLES - With the exception of boiled
potatoes, it is recommended to stand for 1 to 2
minutes, the majority of vegetables may be
served immediately after cooking.
DEFROSTING - To finish the process, it is
essential to take into account the standing
time. This may vary between 5 minutes (for
raspberries in particular) and 1 hour for roasts.