User's Guide

Pizza
Fresh Pizzas (425°F-475°F)
• Chef’s Tip: Cook pizza on a baking
stone on the center rack in your
oven to get crust more like the
pizza from your favorite restaurant.
• When using a pizza stone, a hot surface is key to getting a nicely browned
crust. Preheat the stone at 500°F for 30 minutes. Before putting the pizza
in the oven, lower the oven temperature down to 450°F.
• Turn over a cookie sheet and dust the back of it with cornmeal to act as a
baking peel when placing fresh pizza onto the hot pizza stone in the oven.
Frozen Pizzas (400°F-450°F)
• Always start with the minimum package time when baking your favorite frozen
pizza. Check it to see if it’s done to your liking; if not continue to bake the pizza
to achieve your desired doneness.
• Chef’s Tip: When reheating leftover pizza, place an inverted cookie sheet
or baking stone in the oven during the preheat time. Cooking the pizza on
the warm pan or stone helps crisp and brown the crust.
• When cooking multiple pizzas at the same time, more cooking time may be
needed. Check for desired doneness.
• For frozen thin crust pizzas, continue cooking beyond the suggested
cooking time on package if needed; check for desired doneness.
Casseroles
Prepared Frozen Casseroles from Store (350°F-400°F)
(Lasagna, Mac & Cheese, etc)
• Chef’s Tip: To achieve desirable coloring on top of the casserole, remove
the plastic lm on the tray after 75% to 80% of the total cook time. Make
sure the internal temperature of the casserole measures at least 160°F
(71°C).
Fresh Casseroles (350°F-400°F)
(Lasagna, Mac & Cheese, etc)
• Bake these items on the center rack.
• Chef’s Tip: Cover the casserole
with foil for half of the suggested
cook time to help ensure the whole
casserole is cooked evenly. Then
remove the foil for the remaining half
to two thirds of the total cook time
to help achieve a desirable color on
top of the casserole.
• Make sure the internal temperature
of the casserole measures at least
160°F (71°C).
Meat/Poultry
Roast Chicken (400°F-450°F)
• Roast the chicken on the center
rack.
• Chef’s Tip: Let the chicken sit at room temperature for 30 minutes before
placing it in the oven. This helps prevent the severe oven temperature drop
which can be caused by placing a cold food item in a hot oven.
• Place the chicken on a roasting rack or on a bed of onions, carrots, and
celery in an oven proof sauté pan. These vegetables help enhance the pan
juices or the pan gravy.
• Dry the chicken inside and out with paper towels for crispier skin and
moister cooked meat.
• Season the chicken with salt and pepper inside and out no more than ve
minutes before placing it in the oven to minimize the moisture drawn out
of the raw chicken.
• Truss the raw chicken for more even cooking of the bird.
Roast Beef (375°F-400°F)
• Roast the beef on the center rack.
• Let the roast sit at room
temperature for 30 minutes
before placing it in the oven. This
helps prevent the severe oven
temperature drop which can be
caused by placing a cold food item
in a hot oven.
• Preheat the oven for 30 minutes to stabilize the oven temperature and
maximize cooking results.
• Place the roast beef on a roasting rack or on a bed of onions, carrots, and
celery in an oven proof sauté pan. These vegetables help enhance the pan
juices or the pan gravy.
• Dry the roast with paper towels for crispier skin and moister cooked meat.
• Season the beef with salt and pepper no more than ve minutes before
placing it in the oven to minimize the moisture drawn out of the raw meat.
• Have the butcher tie the roast for more even cooking of the meat.
• Chef’s Tip: As a general rule, cook the roast for 20 to 25 minutes for every
pound of meat. An internal temperature of 130°F (54°C) in the center of
the roast will result in a medium doneness.
Meat Loaf (350°F-375°F)
• Chef’s Tip: Place sliced sandwich bread on the bottom of the baking dish
to help absorb the juice generated by the cooking meat loaf. The bottom of
the cooked meat loaf will come out rm rather than soggy.
Good cooking begins with understanding your oven range. And if there’s anyone who understands your range, it is LG’s very
own cooking expert, Chef Brian Karam. These cooking tips have been developed by Chef Brian after extensive cooking in the
LG kitchen. Following these techniques will help you achieve professional results at home.
Chef Brian Karam’s Tips and Techniques for Better Cooking Results
*Temperature ranges are averages and are for regular bake mode.