Appetizers/Sauces/Soups; Meat - LG MV-1560T Mode D'emploi

Appetizers / Sauces / Soups
Cooking Appetizers: Tips and
Techniques
Recommended
• 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.
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.
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.
• 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.
• 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.
COOKING

Meat

Cooking Meat: General Directions
• Prepare the meat for cooking.
- Defrost completely.
- Trim off excess fat to avoid splattering.
- 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
splattering.
• Tend the meat as it cooks.
- Drain juices as they accumulate to reduce
splattering 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.
- 19 -