LG LMV2031SS Owners Manual - Page 19

COOKING TIPS • Let It Stand: After you remove the food from the microwave, cover the food with foil or a casserole lid and let it stand to finish cooking in the center and avoid overcooking the outer edges. The length of standing time depends on the density and surface area of the food. • Wrapping in waxed paper or paper towel: Sandwiches and many other foods containing prebaked bread should be wrapped prior to microwaving to prevent them from drying out. FISH & SHELLFISH Cooking Fish and Shellfish: General Directions • Prepare the fish for cooking. - Completely defrost the fish or shellfish. - Arrange unevenly shaped pieces with thicker parts toward the outside of the dish. Arrange shellfish in a single layer for even cooking. - The type of cover you use depends on how you cook. Poached fish needs a microwavable lid or vented plastic wrap. - Baked fish, coated fish, or fish in sauce needs to be covered lightly with waxed paper to keep the coating crisp and the sauce from getting watery. - Always set the shortest cooking time. Fish is done when it turns opaque and the thickest part begins to flake. Shellfish is done when the shell turns from pink to red and the flesh is opaque and firm. • The Fish and Shellfish Cooking Table below provides specific directions with Power Level and Cooking Time settings for most types of fish and shellfish. FISH AND SHELLFISH COOKING TABLE FISH POWER LEVEL COOKING TIME DIRECTIONS Fish fillets Fish steaks Whole fish HI 31/2-41/2 minutes Arrange fish in a single layer with thickest portion toward outside edge of 11/2 quart microwavable baking dish. HI 41/2-51/2 minutes Brush with melted butter and season, if desired. Cook covered with vented plastic wrap. Let stand covered 2 minutes. If you are cooking more than 1 lb. of fish, turn 7 41/2-6 minutes the fish halfway through cooking. Scallops HI Shrimp, shelled HI 31/2-5 minutes 31/2-5 minutes Arrange in a single layer. Prepare as directed above, except stir instead of turning the shellfish. APPETIZERS/SAUCES/SOUPS Cooking Appetizers: Tips and Techniques Recommended • Crisp crackers, such as melba toast, shredded wheat and crisp rye crackers are best for microwave use. Wait until party time to add the spreads. Place a paper towel under the crackers while they cook in the microwave oven to absorb extra moisture. • Arrange individual appetizers in a circle for even cooking. • Stir dips to distribute heat and shorten cooking time. Cooking Sauces: Tips and Techniques • Use a microwavable casserole or glass measuring cup that is at least two or three times the volume of the sauce. • Sauces made with cornstarch thicken more rapidly than those made with flour. • Cook sauces made with cornstarch or flour uncovered so you may stir them two or three times during cooking for a smooth consistency. • To adapt a conventional sauce or gravy recipe, reduce the amount of liquid slightly. Cooking Soups: Tips and Techniques • Cook soups in a microwavable dish which holds double the volume of the recipe ingredients to prevent boil-over, especially if you use cream or milk in the soup. • Generally, cover microwaved soups with VENTED plastic wrap or a microwavable lid. • Cover foods to retain moisture. Uncover foods to retain crispness. - 19 -