LG MA748W Owners Manual - Page 18

COOKING GUIDES WARNING : Do not use aluminum foil during cooking cycle. MEAT 1. No special techniques are required. The roast should be prepared and seasoned (if desired) as for any other conventional method. Meat should be thoroughly defrosted before cooking. 2. Place the meat on a microwave roasting rack or ovenproof plate and place on the turntable. 3. Cook according to the cooking chart (below), using the longer time for large meats and the shorter time for smaller meats. For thicker chops, use the longer time. 4. Turn the meat once halfway through the cooking time. 5. STAND for 5-10 minutes wrapped in foil after cooking. The standing time is very important as it completes the cooking process. 6. Ensure meat, especially, pork is thoroughly cooked before eating. MEAT COOKING CHART Cut Beef Standing/Rolled Rib-Rare Standing/Rolled Rib-Medium Standing/Rolled Rib-Well done Ground Beef(to brown for casserole) Hamburgers, Fresh or defrosted (4 oz. each) 2 patties 4 patties Microwave power Cooking Time per pound 8 8 8 HIGH 9~11 minutes 10~12 minutes 12~14 minutes 7~9 minutes HIGH(100%) HIGH(100%) 3~5 minutes 4~6 minutes Pork Loin, Leg Bacon 4 slices 6 slices 8 HIGH HIGH 13~16 minutes 3~4 minutes 4~6 minutes NOTE: The above times should be regarded only as a guide. Allow for difference in individual tastes and preferences. The times may vary due to the shape, cut, and composition of the meat. POULTRY 1. No special techniques are required. The poultry should be prepared as for any other conventional method. Season if desired. 2. Poultry should be thoroughly defrosted, ensuring giblets and any metal clamps are removed. 3. Prick the skin and brush lightly with vegetable oil unless self basting. 4. All poultry should be placed on a microwave roasting rack or a microwave-proof plate and placed on the turntable. 5. Cook according to the instructions in the cooking chart (on the following page), turning the bird over halfway through the cooking time. Poultry, because of its shape, have a tendency to cook unevenly, especially in very bony parts. Turning the bird during roasting helps to cook these areas evenly. NOTE: If whole birds are stuffed, the weight of the stuffed bird should be used when calculating the cooking time. - 18 -