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LG MB-394A Manual

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Keeping
an
eye
on
things
The
recipes
in
the
book
have
been
formulated
with
great
care,
but
your
success
in
preparing
them
depends
on
how
much
attention
you
pay
to
the
food
as
it
cooks.
Always
watch
your
food while
it
cooks.
Your
microwave
oven
is
equipped
with
a
light
that
turns
on
automatically
when
the
oven
is
in
operation
so
that
you
can
see
inside
and
check
the
progress
of
your
food.
Directions
given
in
recipes
to
elevate,
stir,
and
the
like
should
be
thought
of
as
the
minimum
steps
recommended.
If
the
food
seems
to
be
cooking
unevenly,
simply
make
the
necessary
adjustments
you
think
appropriate
to
correct
the
problem.
Factors
affecting
microwave
cooking
times
Many
factors
affect
cooking
times.
The
temperature
of
ingredients
used
in
a
recipe
makes
a
big
difference
in
cooking
times.
For
example,
a
cake
made
with
ice-cold
butter,
milk,
and
eggs
will
take
considerably
longer
to
bake
than
one
made
with
ingredients
that
are
at
room
temperature.
All
of
the
recipes
in
this
book
give
a
range
of
cooking
times.
In
general,
you
will
find
that
the
food
remains
under-cooked
at
the
lower
end
of
the
time
range,
and
you
may
sometimes
want
to
cook
your
food
beyond
the
maximum
time
given,
according
to
personal
preference.
The
governing
philosophy
of
this
book
is
that
it
is
best
for
a
recipe
to
be
conservative
in
giving
cooking
times.
While
overcooked
food
is
ruined
for
good.
Some
of
the
recipes,
particularly
those
for
bread,
cake,
and
custards,
recommend
that
food
be
removed
from
the
oven
when
they
are
slightly
undercooked.
This
is
not
a
mistake.
When
allowed
to
stand,
usually
covered,
these
foods
will
continue
to
cook
outside
of
the
oven as
the
heat
trapped
within
the
outer
portions
of
the
food
gradually
travels
inward.
If
the
food
is
left
in
the
oven
until
it
is
cooked
all
the
way
through,
the
outer
portions
will
become
overcooked
or
even
burnt.
You
will
become
increasingly
skilful
in
estimating
both
cooking
and
standing
times
for
various
foods.
Density
of
food
Light,
porous
food
such
as
cakes
and
breads
cook
more
quickly
than
heavy,
dense
foods
such
as
roasts
and
casseroles.
You
must
take
care
when
microwaving
porous
food
that
the
outer
edges
do
not
become
dry
and
brittle.
Height
of
food
The
upper
portion
of
tall
food,
particularly
roasts,
will
cook
more
quickly
than
the
lower
portion.
Therefore,
it
is
wise
to
turn
tall
food
during
cooking,
sometimes
several
times.
Food
characteristics&
Microwave
cooking
Moisture
content
of
food
Since
the
heat
generated
from
microwaves
tends
to
evaporate
moisture,
relatively
dry
food
such
as
roasts
and
some
vegetables
should
either
be
sprinkled
with
water
prior
to
cooking
or
covered
to
retain
moisture.
Bone
and
fat
content
of
food
Bones
conduct
heat
and
fat
cooks
more
quickly
than
meat.
Care
must
be
taken
when
cooking
bony
or
fatty
cuts
of
meat
that
they
do
not
cook
unevenly
and
do
not
become
overcooked.
Quantity
of
food
The
number
of
microwaves
in
your
oven
remains
constant
regardless
of
how
much
food
is
being
cooked.
Therefore,
the
more
food
you
place
in
the
oven,
the
longer
the
cooking
time.
Remember
to
decrease
cooking
times
by
at
least
one
third
when
halving
a
recipe.
Shape
of
food
Microwaves
penetrate
only
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
in
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
successfully
in
the
microwave.
Covering
A
cover
traps
heat
and
steam
which
causes
food
to
cook
more
quickly.
Use
a
lid
or
microwave
cling
film
with
a
corner
folded
back
to
prevent
splitting.
Browning
Meats
and
poultry
that
are
cooked
fifteen
minutes
or
longer
will
brown
lightly
in
their
own
fat.
Food
that
are
cooked
for
a
shorter
period
of
time
may
be
brushed
with
a
browning
sauce
such
as
worcestershire
sauce,
soy
sauce
or
barbecue
sauce
to
achieve
an
appetizing
colour.
Since
relatively
small
amounts
of
browning
sauces
are
added
to
food
the
original
flavour
of
the
recipe
is
not
altered.
Covering
with
greaseproof
paper
Greaseproofing
effectively
prevents
spattering
and
helps
food
retain
some
heat.
But
because
it
makes
a
looser
cover
than
a
lid
or
clingfilm,
it
allows
the
food
to
dry
out
slightly.
Arranging
and
spacing
Individual
foods
such
as
baked
potatoes,
small
cakes
and
hors
d'oeuvres
will
heat
more
evenly
if
placed
in
the
oven
an
equal
distance
apart,
preferably
in
a
circular
pattern.
Never
stack
foods
on
top
of
one
another.
… 22 …


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