Panasonic NNSD25HB Operations Instructions download pdf (Page 19)

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General Guidelines

Standing time

Dense foods e.g. meat, jacket potatoes and

cakes, require a standing time (inside or

outside of the oven) after cook ing, to allow

heat to nish con ducting to cook the centre

completely.

Jacket Potato

Stand 5 minutes wrapped in aluminium foil

after cooking by microwave only.

Fish

Stand 2-3 minutes.

Egg Dishes

Stand 1-2 minutes.

Precooked Convenience Food

Stand for 1-2 minutes.

Plated Meals

Stand for 2-3 minutes

Vegetables

Boiled potatoes benet from standing

1-2 minutes, however most other types of

vegetables can be served immediately.

If food is not cooked after standing time,

return to oven and cook for additional time.

Defrosting

It is essential to allow standing time to

com plete the process. This can vary from

5 minutes e.g. raspberries, to up to 1 hour

for a joint of meat. See pages 25-26.

Moisture content

Many fresh foods

e.g. vegetables and fruit,

vary in their moisture content

throughout the season,

particularly jacket potatoes.

For this reason cooking times

may have to be adjusted.

Dry ingredients e.g. rice, pasta,

can dry out during storage so

cooking times may differ.

Cling lm

Cling lm helps keep the food

moist and the trapped steam

assists in speeding up cooking

times. Pierce before cooking

to allow excess steam to

escape. Always take care when

removing cling lm from a dish

as the build-up of steam will be

very hot.

Piercing

The skin or membrane on

some foods will cause steam to

build up during cooking.

These foods must be pierced

or a strip of skin should be

peeled off before cooking to

allow the steam to es cape.

Eggs, potatoes, apples,

sausages etc, will all need to

be pierced before cooking.

Do not attempt to boil eggs

in their shells.

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