LG SolarDOM MA3884NCR, Руководство пользователя

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Shape of food
Microwaves penetrate only about 2.cm into food, the interior portion of
thick foods are cooked as the heat generated on the outside travels
inward. Only the outer edge of food in cooked by microwave energy;
the rest is cooked by conduction. The worst possible shape for a food
that is to be microwaved is a thick square. The corners will burn long
before the center is even warm . Round thin foods and ring shaped
foods cook successfully in the microwave.
Covering
A cover traps heat and steam which causes food to cook more quickly.
Use a lid or microwave cling film with a corner folded back to prevent
splitting.
Browning
Meats and poultry that are cooked fifteen minutes or longer will brown
lightly in their own fat. Food that are cooked for a shorter period of time
may be brushed with a browning sauce such as worcestershire sauce,
soy sauce or barbecue sauce to achieve an appetizing colour. Since
relatively small amounts of browning sauces are added to food the
original flavour of the recipe is not altered.
Covering with greaseproof paper
Greaseproofing effectively prevents spattering and helps food retain some
heat. But because it makes a looser cover than a lid or clingfilm, it allows
the food to dry out slightly.
Arranging and spacing
Individual foods such as baked potatoes, small cakes and hors
d‟oeuvres will heat more evenly if placed in the oven an equal distance
apart, preferably in a circular pattern. Never stack foods on top of one
another.
Food characteristics &
Microwave cooking