Microwave Terms

caused by:

¯metal or foil touching the side of the oven.

¯foil that is not molded to food (upturned edges act like antennas).

¯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 ~a-ap or covering with ~x 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 pm'ts, such as the tips of wings and legs on poultry, which would cook before larger parts.

When you cook w~th 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 ~a-ap by turning back one corner so excess steam can escape.