LG MAK7553W 01 Owners Manual - Page 7

INTRODUCTION HOW CHARACTERISTICS OF FOOD AFFECT MICROWAVE COOKING Spacing: Individual foods such as baked potatoes, cupcakes, and hors d'oeuvres will heat more evenly if placed in the oven an equal distance Quantity: apart, preferably in a circular pattern. The greater the volume of food, the longer it takes to cook it. In general, cooking time is Stirring: increased by about 50 percent, when doubling a Stirring is an important microwaving technique. recipe. Time is reduced by approximately 40 Microwaved foods are stirred in order to blend percent when cutting a recipe in half. flavors and redistribute heat. Always stir from the outside toward the inside, since the outside Density: of the food cooks first. Light, porous foods such as cakes and breads cook more quickly than heavy, dense food Turning over: such'as roasts, potatoes and casseroles. Larger size food such as roasts and whole poultry should be turned, so that the top and Height: bottom will cook evenly. It is also a good idea to Whether conventional or microwave cooking turn chicken pieces and chops. methods are used, areas of food close to the energy source may need to be turned or Arrangement: shielded for even cooking. Since microwaves cook from the outside-in, it makes sense to place thicker portions of meat, Shape and Size: poultry and fish to the outer edge of the baking For more even cooking results, choose food dish. This way, thicker portions will receive the pieces that are similar in size and shape. most microwave energy and the food will cook Arrange small, thin pieces toward the center of evenly. the dish and thicker pieces toward the outside of the dish. Shielding: Strips of aluminum foil, which reflect Sugar, Fat and Moisture: microwaves, are sometimes placed over the Food with high sugar, fat and moisture content corners or edges of square and rectangular cooks faster than food low in these elements. shaped pans to prevent those portions from over cooking. Keep foil at least one inch away from the oven walls. SPECIAL TECHNIQUES IN MICROWAVE COOKING Testing for doneness: Because food cooks so quickly in a microwave Browning: oven, it is necessary to test for doneness Meat and poultry with high fat content that are cooked 10-15 minutes or longer, will brown lightly. Food that is cooked for a shorter period frequently. Most foods are removed from the oven while still slightly undercooked, and finish cooking during standing time. of time, may be brushed with a browning agent to achieve an appetizing color. The most commonly used browning sauces are Worcestershire sauce, soy sauce, barbecue sauce and bouquet sauce. The internal temperature of food will rise from 5°F to 15°F during standing time. Piercing: To prevent bursting, food enclosed in a shell, skin or membrane must be pierced prior to Covering: cooking. Such foods include both the yolks and A cover traps heat and steam causing the food whites of eggs, clams and oysters, and many to cook more quickly. You may either use a lid or whole vegetables, such as potatoes and squash. plastic wrap with a corner folded back, for excess steam to escape. Waxed paper effectively prevents food from spattering and helps food to retain some heat. Sandwiches and many other foods can be wrapped in paper towels to prevent them from drying out. -7-