LG MHES173 Series, Руководство пользователя

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28 OPERATION
Testing Cookware before Use
Most heat resistant and non-metallic cookware is
safe for use in your oven. However, some
cookware may contain materials that are not
suitable for microwave use. Follow the steps below
to find out if cookware can be used in the
microwave.
1
Place the container in question and a glass
measuring cup filled with water next to each
other inside the oven.
2
Heat the container and glass measuring cup
for 1 minute at HIGH power.
• If the water heats up but the container
remains cool to the touch, the container is
microwave-safe.
• If the temperature of the water does not
change but the container becomes warm, it
is not safe for use in the microwave oven.
CAUTION
• Some items with high lead or iron content are
not suitable for microwave cooking.
• Cookware should be checked to ensure that it is
suitable for use in the microwave.
• Always be careful when taking cookware out of
the oven. Some dishes absorb heat from the
cooked food and may be hot.
Convection Cookware
• Metal pans are recommended for all types of
baked products, but especially where browning
or crusting is important.
• Metal pans with a dark or dull finish are best for
breads and pies because they absorb heat and
produce a crisper crust.
• Shiny aluminum pans are better for cakes,
cookies, or muffins because these pans reflect
heat and help produce a light, tender crust.
• Glass or glass-ceramic casserole or baking
dishes are best suited for egg and cheese
recipes because the glass is easy to clean.
Combination Cooking Cookware
• Glass or glass-ceramic baking containers are
recommended. Be sure not to use items with
metal trim as it may cause arcing (sparking) with
the oven wall or oven shelf, damaging the
cookware, the shelf, or the oven.
• Heat-resistant plastic microwave cookware (safe
to 450°F) may be used, but is not recommended
for foods that require crusting or all-around
browning, because plastic is a poor conductor of
heat.
Cooking Guide
Cooking Tips
Carefully monitor the food in the microwave oven
while it is cooking. Directions given in recipes to
elevate, stir, etc., are the minimum steps
recommended. If food is overcooked (dry),
undercooked, or unevenly cooked, make
adjustments before or during cooking to correct
the problem.
•
Overcooked or Dry Food
- Sprinkling : Sprinkle low-moisture foods such
as roasts and vegetables with water before
cooking, or cover them to retain moisture.
- Density : Light, porous food such as cakes and
breads cook more quickly than heavy, dense
foods such as roasts and casseroles.
- Shielding : Cover the corners of square dishes
with small strips of aluminum foil to prevent
overcooking. Don’t use too much foil, and
secure the foil to the dish. Foil can cause
arcing if it gets too close to the oven walls
during cooking.
- Bones and Fat : Bones conduct heat, and fat
cooks more quickly than meat. Take care with
bony or fatty cuts of meat.
• Undercooked Food
- Covering : Cover food with a microwave-safe
lid, parchment paper (not waxed paper), or
plastic wrap to trap heat and steam and cook
food more quickly.
- Standing Time : Let food stand for several
minutes after being removed from the oven to
allow it to finish cooking and help flavors blend
and develop.
- Quantity : The more food you place in the
oven, the longer the required cooking time.
- Temperature : Ice-cold ingredients take much
longer to cook than room temperature
ingredients.
• Unevenly Cooked Food
- Stirring : Stir food from the outside toward the
center during cooking, as food at the outside
of the dish heats more quickly.
- Arranging : Turn food over several times
during cooking. The upper portion of thick
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