LG SolarDOM MA3884NCR, Руководство пользователя

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110
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 function 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.