LG Electronics LMAB1240ST manual Meat MicrowavePower, Cooking time Per Pound

USING YOUR MICROWAVE OVEN

WARNING: Do not use aluminum foil during cooking cycle.

COOKING TIPS

MEAT

1.No special techniques are required. Meat should be prepared as with conventional cooking. Season if desired. Always thoroughly defrost meat before cooking.

2.Place the meat on a microwave roasting rack or microwave-proof plate and place on the turntable.

3.Cook according to the Meat Cooking Chart (below). Use the longer time for large meats and the shorter time for smaller meats. For thicker chops, use the longer time.

4.Turn the meat once halfway through the cooking time.

5.Let stand for 5-10 minutes wrapped in foil after cooking. The standing time is very important as it completes the cooking process.

6.Make sure meat, especially pork, is thoroughly cooked before eating.

MEAT COOKING CHART

Meat	MicrowavePower	Cooking time Per Pound
BEEF	8
Standing/Rolled Rib – Rare		8 to 10 minutes
– Medium	8	9 to 11 minutes
– Well-done	8	10 to 13 minutes
Ground Beef (to brown for casserole)	HIGH(100%)	5	1	2	1 2
				⁄ to 8	⁄ minutes
Hamburgers, Fresh or defrosted
(4 oz. each)	HIGH(100%)
– 2 patties			2 to 4 minutes
– 4 patties	HIGH(100%)		3 to 5 minutes
PORK	8
Loin, Leg		11 to 15 minutes
Bacon	HIGH(100%)
– 4 slices			2 to 3 minutes
– 6 slices	HIGH(100%)		3 to 4 minutes

NOTE: The times listed above are only a guide. Allow for difference in individual tastes and preferences. The times may also vary due to the shape, cut, and composition of the food.

POULTRY

1.No special techniques are required. Poultry should be prepared as with conventional cooking. Season if desired.

2.Poultry should be thoroughly defrosted. Remove giblets and any metal clamps.

3.Prick the skin and brush lightly with vegetable oil unless the poultry is self-basting.

4.All poultry should be placed on a microwave roast-ing rack or a microwave-proof plate and placed on the turntable.

5.Cook according to the instructions in the Poultry Cooking Chart below. Turn over halfway through the cooking time. Because of its shape, poultry has a tendency to cook unevenly, especially in very bony parts.Turning during roasting helps to cook these areas evenly.

6.Let stand for 5-10 minutes wrapped in foil after cooking before carving. The standing time is very important, as it completes the cooking process.

7.Make sure poultry is thoroughly cooked before eating. Whole poultry is completely cooked when the juices run clear from the inside thigh when it is pierced with a sharp knife. Poultry pieces should be pierced with a sharp knife through the thickest part to ensure that the juices are clear and the flesh is firm.

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