LG MS-424E, Руководство пользователя

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16
Operating Instructions
WARNING : Do not use aluminum foil during cooking cycle.
MEAT
1. No special techniques are required. The roast
should be prepared and seasoned (if desired) as for
any other conventional method. Meat should be
thoroughly defrosted before cooking.
2. Place the meat on a microwave roasting rack or
ovenproof plate and place on the turntable.
3. Cook according to the cooking chart (below), using
the longer time for large meats and the shorter time
for smaller meats. For thicker chops, use the longer
time.
4. Turn the meat once halfway through the cooking
time.
5. STAND for 5-10 minutes wrapped in foil after
cooking. The standing time is very important as it
completes the cooking process.
6. Ensure meat, especially pork, is thoroughly cooked
before eating.
NOTE:
The above times should be regarded only as a guide.
Allow for difference in individual tastes and
preferences. The times may vary due to the shape,
cut, and composition of the meat.
POULTRY
1. No special techniques are required. The poultry
should be prepared as for any other conventional
method. Season if desired.
2. Poultry should be thoroughly defrosted, ensuring
giblets and any metal clamps are removed.
3. Prick the skin and brush lightly with vegetable oil
unless self-basting.
4. All poultry should be placed on a microwave
roasting rack or a microwave-proof plate and placed
on the turntable.
5. Cook according to the instructions in the cooking
chart (below), turning the bird over halfway through
the cooking time. Poultry, because of its shape, has
a tendency to cook unevenly, especially in very
bony parts. Turning the bird during roasting helps to
cook these areas evenly.
6. STAND for 5-10 minutes wrapped in foil after
cooking before carving. The standing time is very
important, as it completes the cooking process.
7. Ensure poultry is thoroughly cooked before eating.
Whole poultry is completely cooked when the juices
run clear from the inside thigh when it is pierced with
a sharp knife. Poultry portions should be pierced
with a sharp knife through the thickest part to ensure
that the juices are clear and the flesh is firm.
NOTE:
* The above times should be regarded only as a
guide. Allow for difference in individual tastes and
preferences. The times may vary due to the shape,
cut, and composition of the food.
* If whole birds are stuffed, the weight of the stuffed
bird should be used when calculating the cooking
time.
MEAT COOKING CHART
CHICKEN
Whole
Breast(boned)
Portions
TURKEY
Whole
8
8
8
8
12~14 minutes
11~13 minutes
13~16 minutes
12~14 minutes
Poultry
Microwave Cooking time
power per pound
POULTRY COOKING CHART
BEEF
Standing/Rolled Rib
-Rare
-Medium
-Well-done
Ground Beef
(to brown for casserole)
Hamburgers,
Fresh or defrosted
(4 oz. each)
-2 patties
-4 patties
8
8
8
HIGH
HIGH(100%)
HIGH(100%)
9~10
1/2
minutes
9~11 minutes
12~13
1/2
minutes
7~9 minutes
2~4 minutes
3~5 minutes
Cut
Microwave Cooking time
power per pound