Goldstar MA1152W Owner’s Manual

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MA1152W
MA1152B

PRECAUTIONS TO AVOID POSSIBLE

EXPOSURE TO EXCESSIVE

MICROWAVE ENERGY

(a) Do not attempt to operate this oven with

the door open since open-door operation
can result in harmful exposure to

microwave energy. It is important not to

defeat or tamper with the safety

interlocks.

(b) Do not place any object between the

oven front face and the door or allow soil
or cleaner residue to accumulate on

sealing surfaces.

(c) Do not operate the oven if it is damaged.

It is particularly important that the oven
door close properly and that there is no
damage to the:

(1) Door (bent),
(2) Hinges and latches (broken or

loosened),

(3) Door seals and sealing surfaces.

(d) The oven should not be adjusted or

repaired by anyone except properly
qualified service personnel.

Thank you for purchasing a Goldstar microwave oven

Please recordthe model number and serial
numberof this unit for future reference. We also

suggest you recordthe details of your contact
with Goldstar (LG Electronics U.S.A., Inc.)
concerning this unit.

Model No:
Serial No:
Dealer:

Stapleyour Receipt hereto prove your
retail purchase.

Dealer Phone No:

Customer Relations
LG Electronics U.S.A., Inc.
Service Division Bldg.#3

201 James Record Rd.
Huntsville, AL 35824-0126

-2-

TECHNICAL SPECIFICATIONS
IMPORTANT SAFETY INSTRUCTIONS

INSTALLATION
INTRODUCTION
CONTROL PANEL

FEATURE DIAGRAM
OPERATING INSTRUCTIONS

SETTING TIME OF DAY

TIMED COOKING

Ez On

TIMER

CHILD LOCK

ONE TOUCH CONTROL
ONE TOUCH CONTROL CHART

MICROWAVE POWER LEVELS

Q-DEFROST

AUTO DEFROST
OTHER HELPFUL INSTRUCTIONS
CARE OF YOUR MICROWAVE OVEN

PRECAUTIONS
QUESTIONS AND ANSWERS

COOKING GUIDES

FRESH VEGETABLE CHART
HEATING OR REHEATING GUIDE

CLEANING
BEFORE CALLING FOR SERVICE

GOLDSTAR MICROWAVE OVEN LIMITED WARRANTY-USA

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MA1152W/MA1152B

Power Supply 120V AC, 60Hz
Rated Power Consumption 1450W

Microwave Output * 1000W
Frequency 2,450M Hz

Rated Current 12.5A
Overall Dimensions (WXHXD) 20/16"xl 1 /16"x15_/_6"

1 7

Oven Cavity Dimensions (WXHXD) 141/16"x87/8"x 14_/_6"
Effective Capacity of Oven Cavity 1.1 Cu.ft.

* IEC 60705 RATING STANDARD

Specifications subject to change without prior notice.

-3-

The safety instructions below will tell you how to use your oven to avoid harm to yourself or damage to
your oveR.

WARNING - To reduce the risk of burns, electric shock, fire, injury to persons, or

1. Read all instructions before using the appliance.

2. Read and foltowthe specific I1! PRECAUTIONS TO AVOID

POSSIBLE EXPOSURE TO EXCESSIVE

exposure to excessive microwave energy:

MICROWAVE ENERGY" found on page 2 of this manual.

3. This appliance must be grounded. Connect only to properly grounded outlet.

See GROUNDING INSTRUCTIONS found on page 5 of this manual.

4. Install or locate this appliance only in accordance with the provided installation instructions.

5. Some products, such as whole eggs and sealed containers - for example, closed glass jars are able
to explode and should not be heated in this oven.

6. Use this appliance only for its intended use as described inthe manual. Do not use corrosive
chemicals or vapors in this appliance. This type of oven is specifically designed to heat, cook, or dry
food. It is not designed for industrial or laboratory use.

7. As with any appliance, close supervision is necessary when used by children.

8. Do not operate this appliance if it has a damaged cord or plug, if it is not working properly, or if it has
been damaged or dropped.

9. This appliance should be serviced only by qualified service personnel. Contact the nearest authorized
service facility for examination, repair, or adjustment.

10. Do not cover or block any openings on the appliance.

11. Do not store this appliance outdoors. Do not use this product near water - for example, near a

kitchen sink, in a wet basement, near a swimming pool, or similar location.

12. Do not immerse cord or plug in water.

13. Keep cord away from heated surfaces.

14. Do not let cord hang over the edge of a table or counter.

15. When cleaning surfaces of door and oven that come together on closing the door, use only mild,

nonabrasive soaps or detergents applied with a sponge or soft cloth.

16. To reduce the risk of fire in the oven cavity:

a. Do not overcook food. Carefully attend appliance when paper, plastic, or other combustible

materials are placed inside the oven to facilitate cooking.

b. Remove wire twist-ties from paper or plastic bags before placing bag in oven.
c. If materials inside the oven ignite, KEEP OVEN DOOR CLOSED, turn oven off, and disconnect

the power cord or shut off power at the fuse or circuit breaker panel.

d. Do not use the cavity for storage purposes. Do not leave paper products, cooking utensils, or

food in the cavity when not in use.

17. Liquids such as water, coffee, or tea are able to be overheated beyond the boiling point without

appearing to be boiling. Visible bubbling or boiling when the container is removed from the
microwave oven is not always present. THIS COULD RESULT IN VERY HOT LIQUIDS SUDDENLY

BOILINGOVERWHEN THE CONTAINER IS DISTURBED OR A SPOON OR OTHER UTENSIL IS

INSERTED INTO THE LIQUID. To reduce the risk of injury to persons; 1) Do not overheat the liquid.

2) Stir the liquid both before and halfway through heating it. 3) Do not use straight-sided containers
with narrow necks. 4) After heating, allow the container to stand in the microwave oven for a short

time before removing the container. 5) Use extreme care when inserting a spoon or other utensil

into the container.

18. Avoid heating small-necked containers such as syrup bottles.

19. Avoid using corrosive and vapors, such as sulfide and chloride.

20. Liquids heated in certain shaped containers (especially cylindrical-shaped containers) may become
overheated. The liquid may splash out with a loud noise during or after heating or when adding

ingredients (instant coffee, etc.), resulting in harm to the oven and possible injury. In all containers,

for best results, stir the liquid several times before heating. Always stir liquid several times between
reheatings.

SAVE THESE INSTRUCTIONS

-4-

A. GROUNDING INSTRUCTIONS

For personal safety, this appliance must be properly

grounded. In the event of an electrical short circuit,
grounding reduces the risk of electric shock by

providing an escape routefor the electric current. The
power cord of this appliance is equipped with a three-

prong (grounding) plug to minimize the possibility of
electric shock hazard from this appliance. The plug

must be plugged into an outlet that is properly installed
and grounded.

PROPERLY POLARIZED AND

GROUNDED OUTLET

Three-Pronged

(Grounding) Plug.

WARNING -'mproperuseofthe

grounding plug can result in a risk of electric shock.

Do not, under any circumstances, cut or remove the

third ground prong from the power cord plug.
The consumer should have it checked by a qualified

electrician or serviceman ifthe grounding instructions
are not completely understood, or if doubt exists as to
whether the appliance is properly grounded. Where a

standard two-prong wall receptacle is encountered, it is
the responsibility and obligation of the consumer to

have it replaced with a properly grounded three-prong
wall receptacle.

a) If customer has two-prong wall receptacle, he should

replace it with a three-prong (grounding) receptacle
by a qualified electrician before using the appliance.

b) Use of extension cords: If it is necessary to use an

extension cord, use only a 3-wire extension cord that
has a 3-blade grounding plug, and a 3-slot receptacle

thatwill accept the plug on the appliance. The
marked rating of the extension cord should be equal

to or greater than the electrical rating of the
appliance.

NOTE:

1.A short power-supply cord is provided to reduce the
risks resulting from becoming entangled in or tripping

over alonger cord.

2. Longer cord sets or extension cords are available
and may be used if care is exercised in their use.

3. Ifa long cord or extension cord is used, (1) the

marked electrical rating of the cord set or extension
cord should be at least as great as the electrical

rating of the appliance, (2)the extension cord must
be a grounding-type 3-wire cord, and (3) the longer

cord should be arranged so that it will not drape over
the countertop or tabletop where it can be pulled on

by children or tripped over accidentally.

B. CIRCUITS

For safety purposes this oven must be plugged into a

15Amp circuit. Noother electrical

appliances or lighting circuits should be on this line. If in
doubt, consult a licensed electrician.

C. VOLTAGE WARNING

The voltage used at the wall receptacle must be the
same as specified on the oven serial plate located on

the back or on the side of the control panel of the oven.
Use of a higher voltage is dangerous and may result in

a fire or other type of accident causing oven damage.
Low voltage will cause slow cooking. In case your

microwave oven does not perform normal operation in
accordance with AC power source and voltage, remove

the power cord and then insert it again.

D. PLACEMENT OF THE OVEN

Your microwave oven can easily be placed in your
kitchen, family room or any other room in your home.

Place the oven on a flat surface such as a kitchen
counter top or a specially designed microwave oven

cart. Do not place oven above a gas or electric range.
Free air flow around the oven is important.

E. DO NOT BLOCK AIR VENTS

All air vents should be kept clear during cooking. Ifair
vents are covered during oven operation the oven may

overheat. Inthis case, a sensitive thermal safety device
automatically turns the oven off. The oven will be

inoperable until it has cooled sufficiently.

F. RADIO INTERFERENCE

1.Operation of the microwave oven can cause
interference to your radio, TV or similar equipment.

2. When there is interference, it may be reduced or
eliminated by taking the following measures:

a. Clean door and sealing surfaces of the oven

b. Reorient the receiving antenna of radio or

television.

c. Relocate the microwave oven with respect to the

receiver.

d. Move the microwave oven away from the receiver.

e. Plug the microwave oven into a different outlet so

that microwave oven and receiver are on different

branch circuits.

-5-

HOW YOUR MICROWAVE OVEN

WORKS

Microwaves are a form of energy similar to radio

and television waves. Your microwave oven is
constructed in such a way as to take advantage

of microwave energy.

Electricity is converted into microwave energy

by the magnetron tube, and microwaves are

then directed into the cooking area through
openings in the oven. Microwaves reflect off the

metal walls of the oven. They can be transmitted

through glass, paper, wicker and microwave-
safe cooking dishes. Microwaves do not heat
the cookware, though dishes will eventually feel

hot from the heat generated by the food.
Microwaves are attracted to the moisture in

foods and cause the water molecules to vibrate,
2,450 million times per second. This is called
absorption. As the water molecules vibrate they

rub against each other, producing friction. This

friction, in turn, causes the food to get hot. If you

have trouble imagining how this is possible, just

think how hot your hands would get if you

rubbed your palms together 2,450 million times
per second!

A very safe appliance:

Your microwave oven is one of the safest of all

home appliances. When the door is opened, the

oven automatically stops producing microwaves.

By the time microwave energy has been
converted into heat in the process of making
food hot, the microwaves have completely
dissipated.

GETTING THE BEST RESULTS

FROM YOUR MICROWAVE OVEN

Factors affecting cooking time:

The cooking times given in the recipes in this
book are approximate. Many factors affect
cooking times. The temperature of ingredients
used in a recipe, makes a big difference in the

cooking time. For example, a cake made with
cold butter, milk and eggs will take considerably

longer to cook than one made with ingredients
that are at room temperature.
On very cold or very hot days, a great deal of
electricity is diverted for heating or cooling.

Therefore, less electricity is available for your
oven, and the food will cook more slowly than
usual.

Range of cooking times:
All of the recipes in this book give a range of

cooking times. In general, you will find that the
food remains undercooked at the lower end of

the time range.

You may sometimes want to cook your food
beyond the maximum time given. Personal
preferences vary, as do the cooking speeds of

different ovens under different conditions. While
undercooked food may always be cooked a bit

more, overcooked food can be ruined.

Some of the recipes, particularly those for
breads, cakes and custards suggest that food
be removed from the oven when it is still slightly

undercooked. This is not a mistake. When
allowed to stand, the food will continue to cook

outside of the oven, as the heat trapped within
the outer portions of the food gradually travels

inward. If the food is left in the oven until it is
cooked all the way through, the outer portions

will become overcooked. As you gain
experience in using your microwave oven, you
will become increasingly skillful in estimating
both cooking and standing times for various foods.

Keeping an eye on things:

The recipes in this book have been developed
with great care, but your success in preparing
them depends upon how much attention you

pay to the food as it cooks. Your microwave
oven is equipped with a light that turns on
automatically when the oven is in operation. You
can see inside the oven and check the progress
of your food. Directions given in recipes to
"elevate", "stir", "rotate", etc., should be thought
of as the minimum steps recommended, for
evenness and speed in microwave cooking.

-6-

HOW CHARACTERISTICS OF

FOOD AFFECT MICROWAVE

COOKING

Quantity:

The greater the volume of food, the longer it
takes to cook it. In general, cooking time is

increased by about 50 percent, when doubling a

recipe. Time is reduced by approximately 40

percent when cutting a recipe in half.

Density:

Light, porous foods such as cakes and breads
cook more quickly than heavy, dense food

such'as roasts, potatoes and casseroles.

Height:

Whether conventional or microwave cooking

methods are used, areas of food close to the
energy source may need to be turned or
shielded for even cooking.

Shape and Size:

For more even cooking results, choose food

pieces that are similar in size and shape.
Arrange small, thin pieces toward the center of
the dish and thicker pieces toward the outside of

the dish.

Sugar, Fat and Moisture:

Food with high sugar, fat and moisture content
cooks faster than food low in these elements.

SPECIAL TECHNIQUES IN

MICROWAVE COOKING

Browning:

Meat and poultry with high fat content that are
cooked 10-15 minutes or longer, will brown

lightly. Food that is cooked for a shorter period
of time, may be brushed with a browning agent
to achieve an appetizing color. The most
commonly used browning sauces are
Worcestershire sauce, soy sauce, barbecue
sauce and bouquet sauce.

Covering:

A cover traps heat and steam causing the food
to cook more quickly. You may either use a lid or

plastic wrap with a corner folded back, for
excess steam to escape. Waxed paper
effectively prevents food from spattering and

helps food to retain some heat. Sandwiches and

many other foods can be wrapped in paper
towels to prevent them from drying out.

Spacing:

Individual foods such as baked potatoes,
cupcakes, and hors d'oeuvres will heat more
evenly if placed in the oven an equal distance
apart, preferably in a circular pattern.

Stirring:
Stirring is an important microwaving technique.

Microwaved foods are stirred in order to blend
flavors and redistribute heat. Always stir from

the outside toward the inside, since the outside
of the food cooks first.

Turning over:
Larger size food such as roasts and whole
poultry should be turned, so that the top and
bottom will cook evenly. It is also a good idea to
turn chicken pieces and chops.

Arrangement:
Since microwaves cook from the outside-in, it
makes sense to place thicker portions of meat,

poultry and fish to the outer edge of the baking
dish. This way, thicker portions will receive the

most microwave energy and the food will cook
evenly.

Shielding:
Strips of aluminum foil, which reflect
microwaves, are sometimes placed over the
corners or edges of square and rectangular
shaped pans to prevent those portions from over
cooking. Keep foil at least one inch away from

the oven walls.

Testing for doneness:
Because food cooks so quickly in a microwave
oven, it is necessary to test for doneness
frequently. Most foods are removed from the
oven while still slightly undercooked, and finish
cooking during standing time.

The internal temperature of food will rise from
5°F to 15°F during standing time.

Piercing:

To prevent bursting, food enclosed in a shell,
skin or membrane must be pierced prior to
cooking. Such foods include both the yolks and

whites of eggs, clams and oysters, and many
whole vegetables, such as potatoes and squash.

-7-

MICROWAVE-SAFE UTENSILS

Never use metal or metal-trimmed utensils in

your microwave oven. Microwaves cannot

penetrate metal. They will bounce off metal

objects in the oven and cause "arcing", which

resembles lightning. Most heat-resistant,
nonmetallic cooking utensils are safe for use in

your microwave oven. However, some may
contain materials that render them unsuitable for

microwave cooking. If you have any doubts
about a particular utensil, there's a simple way to
find out if it can be used in your microwave oven.

Testing Utensils for Microwave Use:

Place the utensil in question next to a glass

measure filled with water, in the microwave
oven. Microwave at (Power Level 10) for 1-2

minutes. If the water heats up, but the utensil

remains cool, the utensil is microwave-safe.

However, if the utensil becomes warm,

microwaves are being absorbed by the utensil
and it should not be used in the microwave

oven.
You probably have many items on hand in your

kitchen right now that can be used as cooking
equipment in your microwave oven. Read

through the following checklist.

1. Dinner Plates:
Many kinds of tableware are microwave safe.

If in doubt, consult the manufacturer's
literature or perform the microwave dish test.

2. Glassware:

Some glassware that is heatresistant is
microwave-safe. This would include most

brands of oven-tempered glass cookware. Do
not, however, use delicate tumblers, wine

glasses, etc. in the oven, as they are likely to
shatter.

3. Paper:

Paper plates and containers without wax
coatings are convenient and safe to use in your

microwave oven, for short cooking times. Paper

towels are also very useful for absorbing

moisture and grease. In general, use white
paper products.

4. Plastic Storage Containers:

These can be used to hold foods that are to

be quickly reheated. However, they should not
be used to heat foods that will need

considerable time in the oven, as hot foods

will eventually warp or melt the container.

5.

Cooking Bags:

Cooking bags are microwave safe. However,
be sure to make a slit in the bag so that

steam can escape. Substitute string for metal
twist ties.

When popping a popcorn;
Place carefully bag does not touch oven walls.

Fold each end of the bag in half toward the
center top of the bag.

6. Plastic Microwave Cookware:

A variety of cookware is available. Certain

special items such as plastic ring molds,
muffin pans, etc. are convenient. Check the

manufacturer's instructions.

7=

Pottery, Stoneware and Ceramic:

Containers made of these materials are usually

fine for use in your microwave oven. They

should be checked by using the dish test.

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