Manual LG JLMWCM006 (page 36 of 42) (English)

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Microwave/grill/convection oven user guide

Bone and fat content of food

As bones conduct heat and fat cooks more quickly than meat. Care must be taken when cooking bony or fatty cuts of

meat in order to prevent unevenly or overcooked meat.

Quantity of food

The number of microwaves in the microwave remains constant regardless of how much food is being cooked.

Therefore, the more food you place in the microwave, the longer the cooking time. Remember to decrease cooking

times by at least one third when halving a recipe.

Shape of food

Microwaves penetrate about 2 cm into food, the interior portion of thick foods are cooked as the heat generated

on the outside travels inward. Only the outer edge of food is cooked by microwave energy; the rest is cooked by

conduction.

The worst possible shape for a food that is to be microwaved is a thick square. The corners will burn long before the

centre is even warm. Round thin foods and ring shaped foods cook most successfully in the microwave.

Covering

A cover traps heat and steam which causes food to cook quicker. Use a lid or microwave cling ﬁ lm with a corner

folded back to prevent splitting.

Browning

Meats and poultry that are cooked for ﬁ fteen minutes or longer will brown lightly in their own fat. Foods that are

cooked for a shorter period of time can be brushed with a browning sauce such as worcestershire sauce, soy sauce or

barbecue sauce to achieve an appetizing colour.

Note: Since relatively small amounts of browning sauces are added to food, the original ﬂ avour of the recipe will not

be altered.

Covering with greaseproof paper

The use of greaseproof paper to cover the food may cause the food to dry out slightly.

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LG JLMWCM006 Manual

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