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Micro ave
7 rnzs
A]xing
is the
mic_ox_a_e
term
for
sparks
in the
oxen.
Arcing
is
cruised
by:
• melal
or fifil touching
tile
side
ot the
oven.
• ff)il thin
is not
mokled
m
_bod
(uptmned
edges
act
like
alMt-nllits).
• melM such as twisHies,
potdn T pins,
gold-rimm_
d dishes.
• le(Tded
paper
towels
(onlaining
small
metal
pieces.
Co,'e, hoJd mois,u, ', :,llo ,
,,, h,ad, g
,.,u.
cooking
time. "vk_llfing plastic
wrap o_ covering
wifla wax l);tp( r
illlo_,vS
ex(ess
s[e¥11_1/
[0
es(_lpe.
In a regular
o_en,
U_u shield
chicken
breasts
or baked
toods
to
l)_Cvenl
ovei_browning.
When
micfowaving,
you use small
slrips
of
toil 1o shield
dlin
parl_, such as the tips ot wings and legs on poult_ b
whkh
wotfld
cook
belole
lalger
parts.
When
yotl cook
wilh regtllar
ovens,
foods
s/]ch as roasls
or cakes
are
allowed
to stand
to finish
rooking
or to sel. St;mding
lime
is
{spe(ially
important
in i//icro_,_swe cooking.
Nolt- thal
a micl-ox_;tved
cake is nol pla( ed on a (ooling
rink.
2_
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