Understanding Your Microwave Oven - LG LMC1050 series Owner's Manual

UNDERSTANDING YOUR MICROWAVE OVEN

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Meat and poultry with high fat content cooked for at
least 10 to 15 minutes will brown lightly. Foods cooked
a shorter time can be brushed with a browning agent,
such as Worcestershire sauce, soy sauce, or barbecue
sauce.
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A cover will trap heat and steam and cause the food to
cook more quickly. Use a lid or microwave-safe plastic
wrap with one corner folded back to vent the excess
steam. Lids on glass casseroles can become hot
during cooking; always handle carefully. Waxed paper
will prevent the food from splattering in the oven and
help retain heat. When warming bread items, use
waxed paper, napkins, or paper towels. To absorb extra
moisture, wrap sandwiches and fatty foods in paper
towels.
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Arrange individual foods, such as baked potatoes,
cupcakes, and hors d'oeuvres in a circle and at least
1 inch apart. This will help the food cook more evenly.
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Stirring blends flavors and redistributes the heat in
foods. Always stir from the outside toward the center
of the dish. Food at the outside of the dish heats first.
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Large foods, such as roasts and whole poultry, should
be turned so that the top and bottom cook evenly. Also
turn over chicken pieces and chops.
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Do not stack food. Arrange in a single layer in the dish
for more even cooking. Because dense foods cook
more slowly, place thicker portions of meat, poultry,
fish, and vegetables toward the outside of the dish.
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Foods cook quickly in a microwave oven; test frequently
for doneness.
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Food often needs to stand from 2 to 15 minutes after
being removed from the oven. Usually, you need to
cover food during standing time to retain heat. Remove
most foods when they are slightly undercooked and
they will finish cooking during standing time. The
internal temperature of food will rise about 10°F during
standing time.
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To prevent some portions of rectangular or square
dishes from overcooking, you may need to shield
them with small strips of aluminum foil to block the
microwaves. You can also cover poultry legs and
wing tips with foil to keep them from overcooking.
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to prevent arcing.
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Pierce the shell, skin, or membrane of foods before
cooking to prevent them from bursting. Foods that
require piercing include yolks and whites of eggs, hot
dogs, clams, oysters, and whole vegetables, such as
potatoes and squash.