LG MS-304A User Manual download pdf (Page 21)

Food

characteristics

&

Microwave

cooking.

21

Stirring

Stirring

is

one

of

the

most

important

of

all

microwaving

techniques.

In

conventional

cooking,

food

is

stirred

for

the

purpose

of

blending.

Microwaved

food,

however,

is

stirred

in

order

to

spread

and

redistribute

heat.

Always

stir

from

the

outside

towards

the

centre

as

the

outside

of

the

food

heats

first.

Turning

over

Large,

tall

foods

such

as

roasts

and

whole

chickens

should

be

turned

so

that

the

top

and

bottom

will

cook

evenly.

It

is

also

a

good

idea

to

turn

cut

up

chicken

and

chops.

Placing

thicker

portions

facing

outwards

Since

microwaves

are

attracted

to the

outside

portion

of

food,

it

makes

sense

to

place

thicker

portions

of

meat,

poultry

and

fish

to

the

outer

edge

of

the

baking

dish.

This

way,

thicker

portions

will

receive

the

most

microwave

energy

and

the

food

will

cook

evenly.

Shielding

Strips

of

aluminium

foil

(which

block

microwaves)

can

be

placed

over

the

corners

or

edges

of

square

and

rectangular

food

to

prevent

those

portions

from

overcooking.

Never

use

too

much

foil

and

make

sure

the

foil

is

secured

to the

dish

or

it

may

cause

'arcing'

in

the

oven.

Elevating

Thick

or

dense

foods

can

be

elevated

so

that

microwaves

can

be

absorbed

by

the

underside

and

centre

of

the

foods.

Piercing

Foods

enclosed

in

a

shell,

skin

or

membrane

are

likely

to

burst

in

the

oven

unless

they

are

pierced

prior

to

cooking.

Such

foods

include

yolks

and

whites

of

eggs,

clams

and

oysters

and

whole

vegetables

and

fruits.

Testing

if

cooked

Food cooks

so

quickly

in

a

microwave

oven,

it

is

necessary

to

test

it

frequently.

Some

foods

are

left

in

the

microwave

until

completely

cooked,

but

most

foods,

including

meats

and

poultry,

are

removed

from

the

oven

while

still

slightly

undercooked

and

allowed

to

finish

cooking

during

standing

time.

The

internal

temperature

of

foods

will

rise

between

50F

(30C)

and

150F

(80C)

during

standing

time.

Standing

time

Foods

are

often

allowed

to

stand

for

3

to

10

minutes

after

being

removed

from

the

microwave

oven.

Usually

the

foods

are

covered

during

standing

time

to

retain

heat

unless

they

are

supposed

to

be

dry

in

texture

(some

cakes

and

biscuits,

for

example).

Standing

allows

foods

to

finish

cooking

and

also

helps

flavour

blend

and

develop.

To

Clean

Your

Oven

1

Keep

the

inside

of

the

oven

clean

Food

spatters

or

spilled

liquids

stick

to

oven

walls

and

between

seal

and

door

surface.

It

is

best

to

wipe

up

spillovers

with

a

damp

cloth

right

away.

Crumbs

and

spillovers

will

absorb

microwave

energy

and

lengthen

cooking

times.

Use

a

damp

cloth

to

wipe

out

crumbs

that

fall

between

the

door

and

the frame.

It

is

important

to

keep

this

area

clean

to

assure

a

tight

seal.

Remove

greasy

spatters

with

a

soapy

cloth

then

rinse

and

dry.

Do

not

use

harsh

detergent

or

abrasive

cleaners.

The

glass

tray

can

be

washed

by

hand

or

in

the

dishwasher.

2

Keep

the

outside

of

the

oven

clean

Clean

the

outside

of

your

oven

with

soap

and

water

then

with

clean

water

and

dry

with

a

soft

cloth

or

paper

towel.

To

prevent

damage

to

the

operating

parts

inside

the

oven,

the

water

should

not

be

allowed

to

seep

into

the

ventilation

openings.

To

clean

control

panel,

open

the

door

to

prevent

oven

from

accidentally

starting,

and

wipe

a

damp

cloth

followed

immediately

by

a

dry

cloth.

Press

STOP

after

cleaning.

3

If

steam

accumulates

inside

or

around

the

outside

of

the

oven

door,

wipe

the

panels

with

a

soft

cloth.

This

may

occur

when

the

microwave

oven

is

operated

under

high

humidity

conditions

and

in

no

way

indicates

a

malfunction

of

the

unit.

4

The

door

and

door

seals

should

be

kept

clean.

Use

only

warm,

soapy

water,

rinse

then

dry

thoroughly.

DO

NOT

USE

ABRASIVE

MATERIALS,

SUCH

AS

CLEANING

POWDERS

OR

STEEL

AND

PLASTIC

PADS.

Metal

parts

will

be

easier

to

maintain

if

wiped

frequently

with

a

damp

cloth.

1 ... 20 21 22 23 24

Comments to this Manuals

No comments