LG MP-9485S Manuel d'utilisateur télécharger pdf (Page 30)

Food characteristics &

Microwave cooking

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 foods 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 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 5˚F (3˚C) and

15˚F (8˚C) during standing time.

Standing time

Foods are often allowed to stand for 3 to 10 minutes after being removed from the 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 metal 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/Clear 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 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.

5 Do not use any steam cleaner.

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LG MP-9485S Manuel d'utilisateur Page 30

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