Manual LG MS-1735T Microwave

Manual

7

Bone

and

fat

content

of

foods:

Bones

conduct

heat

and

large

amounts

of

fat

attract

microwave

energy.

Therefore,

care

must

be

taken

when

cooking

bony

or

fatty

cuts

of

meat

that

the

meats

do

not

cook

unevenly

and

do

not

become

overdone.

Quantity

of

foods:

The

number

of

microwaves

in

your

oven

remains

constant

regardless

of

how

much

food

is

being

cooked.

Therefore,

the

more

food

you

place

in

the

oven,

the

longer

the

cooking

time.

Remember

to

decrease

cooking

times

by

at

least

one

third

when

having

a

recipe.

Shape

of

foods:

Microwaves

penetrate

only

about

1

inch

(2.5cm)

into

foods

the

interior

portion

of

thick

foods

are

cooked

as

the

heat

generated

on

the

outside

travels

inward.

In

other

words,

only

the

outer

edge

of

any

foods

is

actually

cooked

by

microwave

energy;

the

rest

is

cooked

by

convection.

It

follows

then

that

the

worst

possible

shape

for

a

food

that

is

to

be

microwaved

is

a

thick

square.

The

corners

will

burn

long

before

the

centre

is

even

warm.

Round

thin

foods

and

ring

shaped

foods

microwave

most

successfully.

4.

SPECIAL

TECHNIQUES

IN

MICROWAVE

COOKING

Browning:

Meats

and

poultry

that

are

cooked

for

fifteen

minutes

or

longer

will

brown

lightly

in

their

own

fat.

Foods

that

are

cooked

for

a

shorter

period

of

time

may

be

brushed

with

a

browning

sauce

to

achieve

an

appetizing

colour.

The

most

commonIy

used

browning

sauces

are

Worcestershire

sauce,

soya

sauce

and

barbecue

sauce.

Since

relatively

small

amounts

of

browning

sauces

are

added

to

foods,

the

original

flavour

of

recipes

are

not

altered.

Covering:

A

cover

traps

heat

and

steam

and

causes

food

to

cook

more

quickly.

You

may

either

use

a

lid

or

microwave

clingfilm

with

a

corner

folded

back

to

prevent

splitting.

Covering

with

greaseproof

paper:

Greaseproof

effectively

prevents

spattering

and

helps

food

retain

some

heat.

But

because

it

makes

a

looser

cover

than

a

lid

or

clingfilm,

it

allows

the

food

to

dry

out

slightly.

Wrapping

in

greaseproof

or

paper

towel:

Sandwiches

and

many

other

foods

containing

prebaked

bread

should

be

wrapped

prior

to

microwaving

to

prevent

drying

out.

Arranging

and

spacing:

Individual

foods

such

as

baked

potatoes,

small

cakes

and

hors

d'oeuvres

will

heat

more

evenly

if

placed

in

the

oven

an

equal

distance

apart,

preferably

in

a

circular

pattern.

Never

stack

foods

on

top

of

one

another.

Stirring:

Stirring

is

one

of

the

most

important

of

all

microwaving

techniques.

In

conventional

cooking,

foods

are

stirred

for

the

purpose

of

blending.

Microwaved

foods,

however,

are

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

foods,

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

foods

will

cook

evenly.

Shielding:

Strips

of

aluminium

foil,

which

block

microwaves,

are

sometimes

placed

over

the

corners

or

edges

of

square

and

rectangular

foods

to

prevent

those

portions

from

overcooking.

Never

use

too

much

foil

and

make

sure

the

foil

is

tightly

secured

to

the

dish

or

it

may

cause

'arcing'

in

the

oven.

Elevating:

Thick

or

dense

foods

are

often

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

both

yolks

and

whites

of

eggs,

clams

and

oysters

and

many

whole

vegetables

and

fruits.

Testing

if

cooked:

Because

foods

cook

so

quickly

in

a

microwave

oven,

it

is

necessary

to

test

food

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

5

(3

)

and

15

(8

)

during

standing

time.

Rating

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