Cooking, Appetizers/sauces/soups, Meat – LG LMV1814SB User Manual

Page 22

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COOKING

22

APPETIZERS/SAUCES/SOUPS

Cooking Appetizers: Tips and Techniques

Crisp crackers, such as melba toast, shredded

wheat, and crisp rye crackers are best for

microwave use. Wait until party time to add the

spreads. Place a paper towel under the crackers

while they cook in the microwave oven to absorb

extra moisture.
Arrange individual appetizers in a circle for even

cooking.
Stir dips to distribute heat and shorten cooking time.

Cooking Sauces: Tips and Techniques

Use a microwavable casserole or glass measuring

cup that is at least 2 or 3 times the volume of the

sauce.
Sauces made with cornstarch thicken more rapidly

than those made with flour.
Cook sauces made with cornstarch or flour

uncovered so you may stir them 2 or 3 times during

cooking for a smooth consistency.
To adapt a conventional sauce or gravy recipe,

reduce the amount of liquid slightly.

Cooking Soups: Tips and Techniques

Cook soups in a microwavable dish which holds

double the volume of the recipe ingredients to

prevent boil-over, especially if you use cream or milk

in the soup.
Generally, cover microwaved soups with VENTED

plastic wrap or a microwavable lid.

Cover foods to retain moisture. Uncover foods to

retain crispness.

Avoid overcooking by using the minimum suggested

time. Add more time, if necessary, only after

checking the food.
Stirring occasionally will help blend flavors, distribute

heat evenly, and may even shorten the cooking time.
When converting a conventional soup recipe to cook

in the microwave, reduce the liquid, salt, and strong

seasonings.

Not Recommended

Appetizers with a crisp coating or puff pastry are best

done in a conventional oven with dry heat.
Breaded products can be warmed in the microwave

oven but will not come out crisp.

MEAT

Cooking Meat: General Directions

Prepare the meat for cooking.

- Defrost completely.
- Trim off excess fat to avoid spattering.
- Place the meat, fat side down, on a microwavable

rack in a microwavable dish.

- Use oven cooking bag for less tender cuts of meat.
- Arrange the meat so that thicker portions are toward

the outside of the dish.

- Cover the meat with waxed paper to prevent

spattering.

Tend the meat as it cooks.

- Drain juices as they accumulate to reduce

spattering and keep from overcooking the bottom of

the meat.

- Shield thin or bony portions with strips of foil to

prevent overcooking.

NOTE: Keep the foil at least 1 inch from the oven

walls, and do not cover more than one-third of the

meat with foil at any one time.

Let the meat stand covered with foil 10-15 minutes

after you remove it from the oven. The internal

temperature of the meat may rise from 5-10° F

during standing time.

The Meat Cooking Table on the next page provides

detailed directions, Power Level, and Cooking Time

settings for most cuts of meat.

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