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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