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Microwave
7 rms
Arcing
is the
microwme
term
for
sparks
in the
oxen.
Arcing
is
caused
Ix}:
_
iI
• the metal
shelf
being
installed
incorrectly
and touching
the
microwa_
e walls.
• metal
or t_)il touching
the side of the o_en.
• t_)il that
is not molded
to food
(upturned
edges
act like
_ll'l te 1"11"1 _ls),
• metal
such as twist ties, poultry
pins, gold-rimmed
dishes.
• recycled
paper
towels
containing
small
metal
pieces.
Co_ers
hold
in moisture,
allow
for more
e_en
heating
and
reduce
cooking
time. \._nting
plastic
wrap
or co_ering
with wax paper
,,llows ex, ess ste,,m to es,,q_e.
In a regular
o_en,
)ou
shield
chicken
breasts
or baked
foods
to
pre_ent
o_et_t)rowning.
_Then
microwa_ing,
}ou use small strips
of foil to shield
thin parts,
such as the tips of wings and legs on
poultr},
which
would
cook
before
larger
parts.
Standing Time
_]-Jen
}ou cook
with regular
oxens,
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
wrap, )ou
xent the plastic
wrap 1))
turning
back one
corner
so
excess
ste_lll/
C_lll
escape.
3O
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