Lg MS-0745V User Manual download pdf (Page 13)

OPERATING INSTRUCTIONS (CONTO)

WARNING : Do not use aluminum foil during cooking cycle.

MEAT{CARNE)

1. No special techniques are required. The roast

should be prepared and seasoned (if desired)

as for any other conventional method. Meat

should be thoroughly defrosted before

cooking.

2. Place the meat on a microwave roasting rack

or ovenproof plate and place on the turntable.

3. Cook according to the cooking chart (below),

using the longer time for large meats and the

shorter time for smaller meats. For thicker

chops, use the longer time.

4. Turn the meat once halfway through the

cooking time.

5. STAND for 5-10 minutes wrapped in foil after

cooking. The standing time is very important

as it completes the cooking process.

6. Ensure meat, especially pork, is thoroughly

cooked before eating.

MEAT COOKING CHART

Cut

Microwave

power

Cooking time

per pound

BEEF

Standing/Rolled Rib

-Rare

8

9~11 minutes

-Medium

8

10~12 minutes

-Well-done

8

12~ 14 minutes

Ground Beef

HIGH

7~9 minutes

(to blown for casseiole)

Hamburgers,

Fresh or defrosted

(4 oz. each)

-2 patties

HIGH(100%)

3~5 minutes

-4 patties

HIGH(100%)

4-6 minutes

PORK

Loin, Leg

8

13-16 minutes

Bacon

-4 slices

HIGH

3-4 minutes

-6 slices

HIGH

4-6 minutes

NOTE:

The above times should be regarded only as a

guide. Allow for difference in individual tastes

and preferences. The times may vary due to the

shape, cut, and composition of the meat.

POULTRY(AVES)

1. No special techniques are required. The

poultry should be prepared as for any other

conventional method. Season if desired.

2. Poultry should be thoroughly defrosted,

ensuring giblets and any metal clamps are

removed.

3. Prick the skin and brush lightly with vegetable

oil unless self-basting.

4. All poultry should be placed on a microwave

roasting rack or a microwave-proof plate and

placed on the turntable.

5. Cook according to the instructions in the

cooking chart (below), turning the bird over

halfway through the cooking time. Poultry,

because of its shape, has a tendency to cook

unevenly, especially in very bony parts.

Turning the bird during roasting helps to cook

these areas evenly.

6. STAND for 5-10 minutes wrapped in foil after

cooking before carving. The standing time is

very important, as it completes the cooking

process.

7. Ensure poultry is thoroughly cooked before

eating. Whole poultry is completely cooked

when the juices run clear from the inside thigh

when it is pierced with a sharp knife. Poultry

portions should be pierced with a sharp knife

through the thiokest part to ensure that the

juices are clear and the flesh is firm.

POULTRY COOKING CHART

TURKEY

Whole

NOTE:

*The above'

guide. Alloj

and prefi

shape, cut,

‘If whole bin

stuffed bin

cooking time

13

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