LG 85063 Guía Del Usuario

1

•  If you increase or decrease the amount of 

food you prepare, the time it takes to cook 

that food will also change. For example, if you 

double a recipe, add a little more than half the 

original cooking time. Check for doneness and, if 

necessary, add more time in small increments. 

•  The lower the temperature of the food being 

put into the microwave oven, the longer it takes 

to cook. Food at room temperature will be 

re-heated more quickly than food at refrigerator 

temperature.

•  Food with a lot of fat and sugar will be heated 

faster than food containing a lot of water. Fat and 

sugar will also reach a higher temperature than 

water in the cooking process.

•  The more dense the food, the longer it takes to 

heat. “Very dense” food like meat takes longer to 

heat than lighter, more porous food like sponge 

cakes. 

•  Smaller pieces of food will cook faster than 

larger pieces. Also, same-shaped pieces cook 

more evenly than different-shaped pieces.

•  With foods that have different thicknesses, 

the thinner parts will cook faster than the thicker 

parts. Place the thinner parts of chicken wings 

and legs in the center of the dish.

•  Stirring and turning foods spreads heat quickly 

to the center of the dish and avoids overcooking 

at the outer edges of the food.

•  Cover food to reduce splattering, shorten cooking 

times, and keep food moist.

•   You can use any covering that lets microwaves 

pass through. See “How Your Microwave Hood 

Combination Works” on page 6 for materials that 

microwaves will pass through. If you are using the 

Sensor function, be sure to vent.

•  Several foods (for example: baked potatoes, 

sausages, egg yolks, and some fruits) are tightly 

covered by a skin or membrane. Steam can build 

up under the membrane during cooking, causing 

the food to burst. To relieve the pressure and 

to prevent bursting, pierce these foods before 

cooking with a fork, cocktail pick, or toothpick.

•  Always allow food to stand either inside 

or outside the oven after the cooking or 

defrost period ends. Standing time allows the 

temperatue to spread evenly throughout the food, 

improving cooking or defrosting results.

•  The length of the standing time depends on 

how much food you are cooking and how dense 

it is. Sometimes it can be as short as the time it 

takes you to remove the food from the oven and 

take it to the serving table. However, with large, 

denser food items, the standing time may be as 

long as 10 minutes. For such longer periods, you 

may want to program a “0” power second stage 

of the cooking cycle for standing time inside the 

oven. See “Two-Stage Cooking.”

For best results, place food evenly on the plate. 

You can do this in several ways:
•  If you are cooking several items of the same 

food, such as baked potatoes, place them in a 

ring pattern for uniform cooking.

•  When cooking foods of uneven shapes or 

thickness, such as chicken breasts, place the 

smaller or thinner area of the food towards the 

center of the dish where it will be heated last.

• Layer thin slices of meat on top of each other.
•  When you cook or reheat whole fish, score 

the skin – this prevents cracking.

•  Do not let food or a container touch the top or 

sides of the oven. This will prevent possible 

arcing. Arcing is a spark that can cause damage 

to the oven interior.