LG MC-785BC User Manual download pdf (Page 4)

Introduction

-4-

How

the

Microwave

Oven

Works

Microwaves

are

a

form

of

energy

similar

to

radio

and

television

waves

and

ordinary

daylight. Ordinarily,

microwaves

spread

outwards

as

they

travel

through

the

atmosphere

and

disappear

without

effect.

Microwave

ovens,

however,

have

a

magnetron

which

is

designed

to

make

use

of

the

energy

in

microwaves.

Electricity,

supplied

to

the

magnetron

tube,

is

used

to

create

microwave

energy.

These

microwaves

enter

the

cooking

area

through

openings

inside

the

oven.

A

turntable

or

tray

is

located

at

the

bottom

of

the

oven.

Microwaves

cannot

pass

through

metal

walls

of

the

oven,

but

they

can

penetrate

such

materials

as

glass,

porcelain

and

paper,

the

materials

out

of

which

microwave-safe

cooking

dishes

are

constructed.

Microwaves

do

not

heat

the

cookware,

though

cooking

vessels

will

eventually

get

hot

from

the

heat

generated

by

the

food.

A

very

safe

appliance.

Your

microwave

oven

is

one

of

the

safest

of

all

home

appliances.

When

the

door

is

opened,

the

oven

automatically

stops

producing

microwaves.

Microwave

energy

is

converted

completely

to

heat

when

it

enters

food,

leaving

no

"left

over"

energy

to

harm

you

when

you

cook

your

food.

Getting

The

Best

Results

From

Your

Microwave

Oven

Keeping

an

eye

on

things.The

recipes

in

this

book

have

been

formulated

with

great

care,

but

your

success

in

preparing

them

depends,

of

course,

on

how

much

attention

you

pay

to

the

food

as

it

cooks.

Always

watch

your

food

while

it

cooks.

Your

microwave

oven

is

equipped

with

a

light

that

turns

on

automatically

when

the

oven

is in

operation

so

that

you

can

see

inside

and

check

the

progress

of

your

recipe.Directions

given

in

recipes

to

'elevate',

'stir',

and

the

like

should

be

thought

of

as

the

minimum

steps

recommended.

If

the

food

seems

to

be

cooking

unevenly,

simply

make

the

necessary

adjustments

you

think

appropriate

to

correct

the

problem.

Factors

affecting

cooking

times.

To

check

the

wattage

of

your

oven,

refer

to

the

specifications

at

the

beginning

of

this

book.

Many

factors

affect

cooking

times.

The

temperature

of

ingredients

used

in

a

recipe

makes

a

big

difference

in

cooking

times.

For

example,

a

cake

made

with

ice-cold

butter,

milk,

and

eggs

will

take

considerably

longer

to

bake

than

one

made

with

ingredients

that

are

at

room

temperature.

All

of

the

recipes

in

this

book

give

a

range

of

cooking

times.

In

general,

you

will

find

that

the

food

remains

under-cooked

at

the

lower

end

of

the

time

range,

and

you

may

sometimes

want

to

cook

your

food

beyond

the

maximum

time

given,

according

to

personal

preference.

The

governing

philosophy

of

this

book

is

that

it

is

best

for

a

recipe

to

be

conservative

in

giving

cooking

times.

While

undercooked

food

is

ruined

for

good.

Some

of

the

recipes,

particularly

those

for

bread,

cakes,

and

custards,

recommend

that

food

be

removed

from

the

oven

when

they

are

slightly

undercooked.

This

is

not

a

mistake.

When

allowed

to

stand,

usually

covered,

these

foods

will

continue

to

cook

outside

of

the

oven

as

the

heat

trapped

within

the

outer

portions

of

the

foods

gradually

travels

inward.

If

the

foods

are

left

in

the

oven

until

they

are

cooked

all

the

way

through,

the

outer

portions

will

become

overcooked

or

even

burnt.

As

you

gain

experience

in

using

your

microwave

oven,

you

will

become

increasingly

skillful

in

estimating

both

cooking

and

standing

times

for

various

foods.

How

Food

Characteristics

Affect

Microwave

Cooking

Density

of

foods:

Light,

porous

food

such

as

cakes

and

breads

cook

more

quickly

than

heavy,

dense

foods

such

as

roasts

and

casseroles.

You

must

take

care

when

microwaving

porous

foods

that

the

outer

edges

do

not

become

dry

and

brittle.

Height

of

foods:

The

upper

portion

of

tall

foods,

particularly

roasts,

will

cook

more

quickly

than

the

lower

portion.

Therefore,

it

is

wise

to

turn

tall

foods

during

cooking,

sometimes

several

times.

Moisture

content

of

foods:

Since

the

heat

generated

from

microwaves

tends

to

evaporate

moisture,

relatively

dry

foods

such

as

roasts

and

some

vegetables

should

either

be

sprinkled

with

water

prior

to

cooking

or

covered

to

retain

moisture.

Bone

and

fat

content

of

foods:

Bones

conduct

heat

and

fat

cooks

more

quickly

than

meat.

Therefore,

care

must

be

taken

when

cooking

bony

or

fatty

cuts

of

meat

that

they

do

not

cook

unevenly

and

do

not

become

overcooked.

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