Panasonic NN-SU65LS, Owner'S Manual

15

Bone and Fat

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.

Density

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 centers be very 

careful. Certain foods have centers made with sugar, water, or fat 

and these centers 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 center.

Quantity

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.

Shape

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 center of the dish and thick pieces 

toward the edge.

Size

Thin pieces cook more quickly than thick pieces.

Starting Temperature

Foods that are at room temperature take less time to cook than if 

they are chilled, refrigerated or frozen.

Cooking Techniques

Piercing

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 buildup 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.

Browning

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 cooking.

Spacing

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.

Covering

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.

Cooking Time

Cooking times will vary because of food shape variations, 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

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.

Rearranging

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.

Turning

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.

Standing Time

Most foods will continue to cook by conduction after the microwave 

oven is turned off. After cooking meat, 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.

Test for Doneness

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.

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.

Temp Food

160 °F For fresh pork, ground meat, boneless white poultry, fish, 

seafood, egg dishes and frozen prepared food.

165 °F For leftover, ready-to-reheat refrigerated, and deli and 

carryout “fresh” food.

170 °F For white meat poultry.

180 °F For dark meat poultry.

Food Characteristics