LG MH-1261ME Owner’s Manual

GENERAL INSTRUCTIONS

INSTALLATION

Install your oven by following three simple steps.

1.Remove all packing materials and accessories.

2.Place the oven in the level location of your choice, but make sure there is at least 2.5cm of space on the top and at the rear for proper ventilation. The top of the oven should be kept clear so there is air flow for ventilation.

An exhaust outlet is located on top of the oven. Blocking the outlet can damage the oven.

3.Plug your oven into a standard 240 volt household outlet. Be sure the electrical is at least 13 amps and that your microwave oven is the only appliance on the circuit.

NOTE: If your oven does not operate properly, unplug it from the 240 volt household outlet and then plug it back in.

This appliance should not be used for commercial catering purposes.

WIRING INSTRUCTIONS

IMPORTANT

The wires in this mains lead are coloured in accordance with the following codes.

Blue : Neutral

Brown : Live

Green and Yellow : Earth

As the colours of the wires in the mains lead of this appliance may not correspond with the

coloured markings identifying the terminals in your plug. proceed as follows:

The wire which is coloured blue must be connected to the terminal which is marked with the letter N or coloured black.

The wire which is coloured brown must be connected to the terminal which is marked with the letter L or coloured red.

The wire which is coloured green and yellow must be connected to the terminal which is marked with the letter E or marked with the earth symbol or coloured green.

WARNING: THIS APPLIANCE MUST BE EARTHED

If the supply cord is damaged, it must be replaced by the manufacturer or its service agent or a similarly qualified person in order to avoid a hazard.

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INTRODUCTION FOR MICROWAVE COOKING

HOW YOUR MICROWAVE OVEN WORKS

Microwaves are a form of energy similar to radio

and television waves and to ordinary daylight.

Everything emits microwaves	the kitchen
sink, a coffee pot, even people	but ordinarily

microwaves spread outward as they travel

through the atmosphere and disappear without

effect. Our microwave oven, however, 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 sent into the cooking

area through openings at the side of the oven.

Microwaves cannot pass through the metal walls of the oven, but they can penetrate such

materials as glass, porcelain, paper, and wicker,

the materials out of which microwave-safe

cooking dishes are constructed. Microwaves do not heat the cookware, though cooking vessels

will eventually get hot from the heat generated

by the food. Rather, microwaves are attracted to the moisture in foods and cause the water molecules to vibrate, 2,450 million times per second. As the water molecules vibrate they rub

against each other, producing friction. This friction, in turn, causes the food to heat.

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.

Factors affecting cooking times: The cooking times given in the recipes in this guide are

approximate rather than exact. Many factors affect cooking times. The temperature of

ingredients used in a recipe makes a big

difference in cooking time.

For example, a cake made with ice-cold butter,

milk, and eggs will take considerably longer to

bake than one made with ingredients that are at room temperature.

Also, the power setting will determine the

UTENSILS

Never use metal or metal-trimmed utensils in

your microwave oven. Microwaves cannot penetrate metal. They will bounce off any metal

object in the oven	Just as they bounce off the
metal walls of the oven		and cause "arcing" a
phenomenon that resembles lightning.

Most heat-resistant, non-metallic cooking utensils are safe for use in your microwave

oven. However, some may contain materials that render them unsuitable as microwave cookware. 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 maximum power for 1 minute. If the water heats up, but the utensil remains cold to touch, the utensil is microwave-safe. However, if the water does not change temperature, but the utensil becomes warm, microwaves are being absorbed by the utensil and it is not safe for use in the microwave oven.

HOW CHARACTERISTICS OF FOODS AFFECT MICROWAVE COOKING

Height of foods: The upper portion of tall

foods, particularly roasts, will cook more quickly

than the lower portion. Therefore, it is wise to turn tall foods during cooking, sometimes several times.

Density of foods: Light, porous food such as cakes and breads cook more quickly than heavy, dense foods such as roasts and casseroles. You must take care when

microwaving porous foods that the outer edges

do not become dry and brittle. Shield edges with foil or microwave at a low power level.

cooking time.

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It is also a

microwaving techniques.

prior to cooking or

Starting Temperatures: The initial temperature

of foods directly affects the length of time they must cook or heat. As in a conventional oven, frozen food takes longer to cook than does

refrigerated food, while food at room temperature cooks most quickly.

Moisture content of foods: Since microwaves

are attracted by moisture, relatively dry foods

such as roasts and some vegetables should either be sprinkled with water

covered so as to retain steam.

Size of foods: The smaller and more uniform

the pieces of food in the oven, the better. It is also a good idea to microwave cut-cup foods in

a roomy pan so that the microwaves can get to the pieces from all sides, thus ensuring even

cooking.

Quantity of foods: The number of microwaves in your oven remains constant regardless of how much food is being cooked. Therefore, the more food you place in the oven, the longer the cooking time. Remember to decrease cooking times by at least one-third when having a

recipe.

Bone and fat content of foods: Bones conduct heat, and large amounts of fat attract microwave energy. Therefore, care must be

taken when cooking bony or fatty cuts of meat

that the meats do not cook unevenly and do not become overdone.

Foods with a high fat and sugar content

(Christmas puddings and mince pies, for

instance) need careful timing, they can get very

hot and burn easily	possibly even causing a
fire in your oven.

Shape of foods: Microwaves penetrate only about 2.5cm into foods: the interior portion of thick foods is cooked as the heat generated on the outside travels inward. In other words, only the outer 2.5cm of any food is actually cooked by microwave energy the rest is cooked by convection. It follows, then, that the worst possible shape for a food that is to be microwaved is a thick square; the corners will burn long before the centre is even warm.

Round thin foods and ring-shaped foods

microwave the most successfully.

SPECIAL TECHNIQUES IN

MICROWAVE COOKING

Arranging and 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. Never stack foods on top of one another.

Stirring: Stirring is one of the most important of

all In conventional cooking, foods are stirred for the purpose of blending. Microwaved foods, however, are stirred in order to spread and redistribute heat. Always stir from the outside toward the centre, as the outside of foods heats first.

Turning over: Large, tall foods such as roasts

and whole chickens should be turned, so that the top and bottom will cook evenly.

good idea to turn cut-up chicken and chops.

Shielding: Strips of aluminum foil, which block microwaves, are sometimes placed over the

corners or edges of square- and rectangularshaped foods to prevent those portions from overcooking. Never use too much foil, and

make sure the foil is tightly secured to dish or

else you may cause "arcing".

Elevating: Thick or dense foods are often elevated so that microwaves can be absorbed

by the underside and centre of the foods.

Browning: Meats and poultry that are cooked for fifteen minutes or longer will brown lightly in their own fat. Foods that are cooked for a

shorter period of time may be brushed with a

browning sauce to achieve all appetising colour.

The most commonly used browning sauces are

Worcestershire sauce, soy sauce, barbecue

sauce and bouquet sauce. Since relatively small

amounts of browning sauces are added to

foods, the original flavours or recipes are not

altered.

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TABLE OF CONTENTS

FEATURES	7
CONTROL PANEL	8
HOW THE MICROWAVE/GRILL/CONVECTION OVEN WORKS	9
COOKING FLOW CHART	10
OPERATING PROCEDURE	11
COOKING GUIDE	13
OPERATING INSTRUCTIONS	15
TO SET THE TIME OF DAY	15
REGULAR TIMER	16
"JET START"	16
"MICRO POWER" COOKING	17
"CONVECTION" COOKING	18
"GRILL" COOKING	20
"COMBINATION" COOKING	22
"AUTO WEIGHT DEFROST"	23
"AUTO WEIGHT COMBINATION" COOKING	24
TWO-STAGE COOKING	25
ROTISSERIE	27
SAFETY PRECAUTIONS	29
CLEANING AND CARE	30
QUESTIONS AND ANSWERS	31
COOKING UTENSILS	32
SPECIFICATIONS	32

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CONTROL PANEL

DISPLAY WINDOWTo display the TIME OF DAY, time,

temperature, cooking power and cooking category.

CONVECTIONTo select convection cooking.

COMBINATIONTo select combination cooking.

MICRO TIMETo set microwave cooking time.

MICRO POWERTo select micro

power cooking and cooking powers.

ROTISSERIE LAMP-

AUTO WEIGHT DEFROSTTo select auto weight defrost.

AUTO WEIGHT COMBINATION COOKINGTo select auto

weight combination cooking.

WEIGHTTo set auto cooking

weight.

CLOCKTo set the TIME OF DAY.

AUTO	AUTO
JET-START DEFROST STAGE 1	STAGE 2 COMBI

12:30

MICRO CONVECTION GRILL COMBINATION Kg

POWER

COMBINATION	CONVECTION	GRILL
MICRO TIME	MICRO POWER	HEATERTIME
		ROTISSERIE
		STOP/CLEAR
	1. MEAT	START
2. POULTRY
3. FISH
AUTO WEIGHT		JET-START
DEFROST
		1150°C	2160°C
1. BEEF/RARE
2. BEEF/MEDIUM		3170°C	4180°C
3. BEEF/WELLDONE
4. LAMB/MEDIUM
5. LAMB/WELLDONE
6. PORK
7. TURKEY & CHICKEN		5190°C	6200°C
AUTO WEIGHT
COMBINATION
COOKING		7210°C	8220°C
WEIGHT	CLOCK	9230°C	0250°C

INDICATOR LIGHTS - To

indicator programmed input.

GRILLTo select grill cooking.

HEATER TIME - To set heater cooking time.

ROTISSERIETo select rotisserie cooking.

STOP/CLEAR- Stops the oven and to clear all entries

except the TIME OF DAY.

START - To start the oven.

JET START - By one touch, to select micro power (cooking power HI) and start within

6 minutes.

NUMBERSTo enter the:

?Time of day.

?Cooking times.

?Cooking powers.

?Cooking temperatures.

?Cooking category number.

DOOR OPEN BUTTON

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COOKING FLOW CHART

CLOCK

AUTO WEIGHT
STAGE 1	STAGE 2
DEFROST

AUTO WEIGHT

START

COMBINATION

JET START

Cooking procedure have three sequential programs.

AUTO WEIGHT DEFROST

STAGE 1

STAGE 2

Cooking program can be partially and independently selected.

Example: AUTO WEIGHT DEFROST	STAGE 1	STAGE 2
AUTO WEIGHT DEFROST	STAGE 1
AUTO WEIGHT DEFROST
STAGE 1	STAGE 2
STAGE 1
AUTO WEIGHT COMBINATION
JET START

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