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LG MB-394AB Seite 23

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Food
characteristics
&
Microwave
cooking.
Stirring
Stirring
is
one
of
the
most
important
of
all
microwaving
techniques.
In
conventional
cooking,
food
is
stirred
for
the
purpose
of
blending.
Microwaved
food,
however,
is
stirred
in
order
to
spread
and
redistribute
heat.
Always
stir
from
the
outside
towards
the
centre
as
the
outside
of
the
food
heats
first.
Turning
over
Large,
tall
foods
such
as
roasts
and
whole
chickens
should
be
turned
so
that
the
top
and
bottom
will
cook
evenly.
It
is
also
a
good
idea
to
turn
cut
up
chicken
and
chops.
Placing
thicker
portions
facing
outwards
Since
microwaves
are
attracted
to
the
outside
portion
of
food,
it
makes
sense
to
place
thicker
portions
of
meat,
poultry
and
fish
to the
outer
edge
of
the
baking
dish.
This
way,
thicker
portions
will
receive
the
most
microwave
energy
and
the
food
will
cook
evenly.
Shielding
Strips
of
aluminium
foil
(which
block
microwaves)
can
be
placed
over
the
corners
or
edges
of
square
and
rectangular
foods
to
prevent
those
portions
from
overcooking.
Never
use
too
much
foil
and
make
sure
the
foil
is
secured
to the
dish
or
it
may
cause
'arcing'
in
the
oven.
Elevating
Thick
or
dense
foods
can
be
elevated
so
that
microwaves
can
be
absorbed
by
the
underside
and
centre
of
the
foods.
Piercing
Foods
enclosed
in
a
shell,
skin
or
membrane
are
likely
to
burst
in
the
oven
unless
they
are
pierced
prior
to
cooking.
Such
foods
include
yolks
and
whites
of
eggs,
clams
and
oysters
and
whole
vegetables
and
fruits.
Testing
if
cooked
Food cooks
so
quickly
in
a
microwave
oven,
it
is
necessary
to
test
it
frequently.
Some
foods
are
left
in
the
microwave
until
completely
cooked,
but
most
foods,
including
meats
and
poultry,
are
removed
from
the
oven
while
still
slightly
undercooked
and
allowed
to
finish
cooking
during
standing
time.
The
internal
temperature
of
foods
will
rise
between
50F
(30C)
and
150F
(80C)
during
standing
time.
Standing
time
Foods
are
often
allowed
to
stand
for
3
to
10
minutes
after
being
removed
from
the
microwave
oven.
Usually
the
foods
are
covered
during
standing
time
to
retain
heat
unless
they
are
supposed
to
be
dry
in
texture
(some
cakes
and
biscuits,
for
example).
Standing
allows
foods
to
finish
cooking
and
also
helps
flavour
blend
and
develop.
To
Clean
Your
Oven
1
Keep
the
inside
of
the
oven
clean
Food
spatters
or
spilled
liquids
stick
to
oven
walls
and
between
seal
and
door
surface.
It
is
best
to
wipe
up
spillovers
with
a
damp
cloth
right
away.
Crumbs
and
spillovers
will
absorb
microwave
energy
and
lengthen
cooking
times.
Use
a
damp
cloth
to
wipe
out
crumbs
that
fall
between
the
door
and
the
frame.
It
is
important
to
keep
this
area
clean
to
assure
a
tight
seal.
Remove
greasy
spatters
with
a
soapy
cloth
then
rinse
and
dry.
Do
not
use
harsh
detergent
or
abrasive
cleaners.
The
glass
tray
can
be
washed
by
hand
or
in
the
dishwasher.
2
Keep
the
outside
of
the
oven
clean
Clean
the
outside
of
your
oven
with
soap
and
water
then
with
clean
water
and
dry
with
a
soft
cloth
or
paper
towel.
To
prevent
damage
to
the
operating
parts
inside
the
oven,
the
water
should
not
be
allowed
to
seep
into
the
ventilation
openings.
To
clean
control
panel,
open
the
door
to
prevent
oven
from
accidentally
starting,
and
wipe
a
damp
cloth
followed
immediately
by
a
dry
cloth.
Press
STOP/CLEAR
after
cleaning.
3
If
steam
accumulates
inside
or
around
the
outside
of
the
oven
door,
wipe
the
panels
with
a
soft
cloth.
This
may
occur
when
the
microwave
oven
is
operated
under
high
humidity
conditions
and
in
no
way
indicates
a
malfunction
of
the
unit.
4
The
door
and
door
seals
should
be
kept
clean.
Use
only
warm,
soapy
water,
rinse
then
dry
thoroughly.
DO
NOT
USE
ABRASIVE
MATERIALS,
SUCH
AS
CLEANING
POWDERS
OR
STEEL
AND
PLASTIC
PADS.
Metal
parts
will
be
easier
to
maintain
if
wiped
frequently
with
a
damp
cloth.
… 23 …

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