User manual LG MC-8483NLR

[. . . ] We strongly recommend however that you read this operation manual thoroughly before operating your oven, paying particular attention to the safety warnings and special notes. The manual is divided into two sections: 1. OPERATION (P1~P20) This section describes your oven and teaches you how to use all the features. COOKING GUIDE This section is at the back of the manual, it contains the more commonly used information such as how to prepare food, which cooking utensil to use, standing time. [. . . ] After cooking, stand covered with aluminium foil. · · · · · · Standing Time (minutes) 5-15 1 * You can select desired cooking result. MORE - Well done STD - Medium LESS - Rare Roast Lamb 0. 5-2. 0 kg +3°C Refrigerated 5-15 2 * You can select desired cooking result. MORE - Well done STD - Medium Roast Chicken 1. 0-2. 5 kg +3°C Refrigerated 5-15 3 Corned Meat 4 5 6 Casserole +3°C 0. 5-2. 0 kg 1-2 tbsp. hot tap water 1-4 serves +3°C Refrigerated 5-10 · See recipes on page A. · See recipes on page B and diagrams on page 0. Seasoned Roast 0. 5-2. 5 kg 9 MEAT MENU GUIDE No. Menu Weight Range Initial Temperature (approx. ) +3°C Refrigerated Procedure Standing Time (minutes) 1-3 7 Fish Fillets 0. 1-0. 6 kg eg. Sea perch 1 tsp butter/fillet 1/2 tsp lemon juice/fillet · Arrange in a flan dish or a casserole dish in a single layer. (Fold under the thin edges of the fish. ) · Top with lemon juice and butter. · Cover with plastic wrap or glass lid. · After cooking, stand covered. NOTE: 1. Cover with lid and press START pad to continue cooking. The oven will stop again and display ADD STIR, at this stage stir the casserole and add mushrooms. After cooking stir in sour cream and stand, covered 2­5 minutes. Serve hot with boiled rice or pasta. 11 MEAT RECIPES SEASONED ROAST Apple and Sage Pork boned loin pork (with rind on) Seasoning 1-2 cups sage and onion stuffing mix 1/2 cup dried apples, chopped 8-10 prunes, pitted and chopped 125 g toasted silvered almonds Following instructions on the packet prepare stuffing. Place the meat on a small roasting rack fat side down in a casserole dish. Ensure that the start and finish extends down the sides and at least 2cm across the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See page 0) Cook on Sensor Cook MEAT 6 "Seasoned Roast". When oven stops with REMOVE WRAP, DRAIN JUICE displayed, remove wrap, drain excessive juice, season and continue cooking. when oven stops and TURN MEAT, OVER is displayed, turn meat over and season. After cooking, stand covered with aluminium foil 5-15 mins. [. . . ] Ice cake when cool. 34 CHOCOLATE SELF-SAUCING PUDDING 90 g butter 11/2 cups self-raising flour 1 /2 cups caster sugar 3 tablespoons cocoa powder 3 /4 cup milk 150 g dark cooking chocolate, melted 1 cup brown sugar 3 tablespoons cocoa powder, extra 21/2 cups boiling water Serves 4-6 CARAMEL RICE PUDDING 1 cup rice 3 cups hot water 400 g can condensed milk 1 tablespoon butter 1 tablespoon lemon juice Serves 4-6 3 eggs, separated 1 tablespoon vanilla essence 2 tablespoons caster sugar cinnamon sugar 1. Combine flour, cocoa, caster sugar in a Pyrex bowl. In a separate bowl, mix brown sugar, extra cocoa powder and boiling water. Place rice and water in a large Pyrex bowl. [. . . ]