Arcing is the microwave term for sparks in the oven. Arcing is
• metal or foil touching the side of the oven.
• foil that is not molded to food (upturned edges act like
• metal such as twist ties, poultry pins, gold-rimmed dishes.
• recycled paper towels containing small metal pieces.
Covers hold in moisture, allow for more even heating and reduce
cooking time. Venting plastic wrap or covering with wax paper
allows excess steam to escape.
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.
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.
After covering a dish with plastic wrap, you vent the plastic wrap by
turning back one corner so excess steam can escape.