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Microwave Terms
Arcing is the microwave term for sparlcs in d_e oven. Arcing is
caused by:
• the metal shelf being installed incorrectly and touching the
IlliCl'O_*_a'v'e walls.
• metal or ioil touching tim side of tile oven.
• tbil d,at is not molded m fbod (upturned edges act like
alltellnas).
• metal such as twist ties, poultry pins, gold-rimmed dishes.
• recycled paper towels containing small metal pieces.
(:overs hold in moisture, allow fbr more even heating and reduce
cooking time. Venting plastic wl-ap or covering with wax paper
allows excess steam to escape.
In a regular oven, you shield chicken breasts or baked toods m
prevent ovelq_rowning. When microwaving, you use small strips of
foil to shield thin parts, such as the tips of wings and legs on
poultlT, which would cook belt)re larger parts.
When you cook with regular ovens, foods such as roasts or cakes are
allowed to stand to finish cooking or to set. Standing time is
especially important in microwave cooking. Note that a microwaved
cake is not placed on a cooling rack.
At'_er covering a dish with plastic wrap, you vent the plastic wrap by
turning back one corner so excess steam can escape.
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