LG LMH2235ST Owner's Manual

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• 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.

• Use a microwavable casserole or glass measuring
  cup that is at least two or three 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 two or three times during cooking
  for a smooth consistency.
• To adapt a conventional sauce or gravy recipe,
  reduce the amount of liquid slightly.

• 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.

• 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.

• 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.