LG MAK7553W 01 Owners Manual - Page 6

INTRODUCTION HOW YOUR MICROWAVE OVEN WORKS Microwaves are a form of energy similar to radio and television waves. Your microwave oven is constructed in such a way as to take advantage of microwave energy. Electricity is converted into microwave energy by the magnetron tube, and microwaves are then directed into the cooking area through openings in the oven. Microwaves reflect off the metal walls of the oven. They can be transmitted through glass, paper, wicker and microwavesafe cooking dishes. Microwaves do not heat the cookware, though dishes will eventually feel hot from the heat generated by the food. Microwaves are attracted to the moisture in foods and cause the water molecules to vibrate, 2,450 million times per second. This is called absorption. As the water molecules vibrate they rub against each other, producing friction. This friction, in turn, causes the food to get hot. If you have trouble imagining how this is possible, just think how hot your hands would get if you rubbed your palms together 2,450 million times per second! 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. By the time microwave energy has been converted into heat in the process of making food hot, the microwaves have completely dissipated. GETTING THE BEST RESULTS FROM YOUR MICROWAVE OVEN Keeping an eye on things: The recipes in this book have been developed with great care, but your success in preparing them depends upon how much attention you pay to the food as it cooks. Your microwave oven is equipped with a light that turns on automatically when the oven is in operation. You can see inside the oven and check the progress of your food. Directions given in recipes to "elevate", "stir", "rotate", etc., should be thought of as the minimum steps recommended, for evenness and speed in microwave cooking. Factors affecting cooking time: The cooking times given in the recipes in this book are approximate. Many factors affect cooking times. The temperature of ingredients used in a recipe, makes a big difference in the cooking time. For example, a cake made with cold butter, milk and eggs will take considerably longer to cook than one made with ingredients that are at room temperature. On very cold or very hot days, a great deal of electricity is diverted for heating or cooling. Therefore, less electricity is available for your oven, and the food will cook more slowly than usual. Range of cooking times: All of the recipes in this book give a range of cooking times. In general, you will find that the food remains undercooked at the lower end of the time range. You may sometimes want to cook your food beyond the maximum time given. Personal preferences vary, as do the cooking speeds of different ovens under different conditions. While undercooked food may always be cooked a bit more, overcooked food can be ruined. Some of the recipes, particularly those for breads, cakes and custards suggest that food be removed from the oven when it is still slightly undercooked. This is not a mistake. When allowed to stand, the food will continue to cook outside of the oven, as the heat trapped within the outer portions of the food gradually travels inward. If the food is left in the oven until it is cooked all the way through, the outer portions will become overcooked. As you gain experience in using your microwave oven, you will become increasingly skillful in estimating both cooking and standing times for various foods. -6-