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MICROWAVE TERMS
ARCING
Arcing is the microwave term for sparks in the oven. Arcing is caused by:
■ M etal or foil touching the side of the oven.
■ F oil that is not molded to food (upturned edges act like
antennas).
COVERING
Covers hold in moisture, allow for more even heating and
reduce cooking time.
SHIELDING
In a regular oven, you shield chicken breasts or baked
foods to prevent over-browning. When microwaving, you
use small strips of foil to shield thin parts, such as the tips
of wings and legs on poultry, which would cook before
larger parts.
STANDING TIME
When you cook with regular ovens, foods such
as roasts or cakes are allowed to stand to finish cooking or
to set.
VENTING
After 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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■ M etal such as twist-ties, poultry pins, gold-rimmed
dishes.
■ R ecycled paper towels containing small metal pieces.
■ P lates or dishes with a metallic trim or glaze with a
metallic sheen.
Venting plastic wrap or covering with wax paper allows
excess steam to escape.
Standing time is especially important in microwave
cooking. Note that a microwaved cake is not placed on a
cooling rack.
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