LG LMV2053ST Owner's Manual (English) - Page 23
Appetizers/sauces/soups
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COOKING 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 2 or 3 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 2 or 3 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. ● Avoid overcooking by using the minimum suggested time. Add more time, if necessary, only after checking the food. ● Stirring occasionally will help blend flavors, distribute heat evenly, and may even shorten the cooking time. ● When converting a conventional soup recipe to cook in the microwave, reduce the liquid, salt, and strong seasonings. Not Recommended ● Appetizers with a crisp coating or puff pastry are best done in a conventional oven with dry heat. ● Breaded products can be warmed in the microwave oven but will not come out crisp. MEAT Cooking Meat: General Directions ● Prepare the meat for cooking. - Defrost completely. - Trim off excess fat to avoid spattering. - Place the meat, fat side down, on a microwavable rack in a microwavable dish. - Use oven cooking bag for less tender cuts of meat. - Arrange the meat so that thicker portions are toward the outside of the dish. - Cover the meat with waxed paper to prevent spattering. ● Tend the meat as it cooks. - Drain juices as they accumulate to reduce spattering and keep from overcooking the bottom of the meat. - Shield thin or bony portions with strips of foil to prevent overcooking. NOTE: Keep the foil at least 1 inch from the oven walls, and do not cover more than one-third of the meat with foil at any one time. ● Let the meat stand covered with foil 10-15 minutes after you remove it from the oven. The internal temperature of the meat may rise from 5-10° F during standing time. The Meat Cooking Table on the next page provides detailed directions, Power Level, and Cooking Time settings for most cuts of meat. 23