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Microwave 7 rms
F
Arcing
Arcing is the microwaxe term for sparks in the oxen. Arcing is
caused b}:
• metal or foil touching the side of the oxen.
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• toil that is not molded to tood (upturned edges act like
_ln tellnils).
• metal such as twist ties, poultry pins, gold-rimmed dishes.
• recycled paper towels containing small metal pieces.
Coxers hold in moisture, allow tot more exen heating and reduce
cooking time. Venting plastic wrap or coxering with wax paper
allows excess steam to escape.
Shielding In a regular oxen, ?ou shield chicken breasts or baked toods to
prexent oxet-browning. _rhen microwaxing, }ou use small strips of
toil to shield thin parts, such as the tips of wings and legs on
poultD, which would cook before larger parts.
_'hen you cook with regular o_ens, foods such as roasts or cakes are
allowed to stand to finish cooking or to set. Standing time is
especiall} important in microwaxe cooking. Note that a microwaxed
cake is not placed on a cooling rack.
Venting .......... After coxering a dish with plastic w_ap, you xent the plastic wrap 1)y
t/lrning back one corner so excess steam C_lll escape.
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