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Microwave terms.
Term | Definition |
|
|
Arcing | Arcing is the microwave term for sparks in the oven. Arcing is |
| 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 |
| ■ recycled paper towels containing small metal pieces. |
|
|
Covering | 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. |
|
|
Shielding | In a regular oven, you shield chicken breasts or baked foods to |
| prevent overbrowning. 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. |
|
|
Standing Time | 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. |
|
|
Venting | After 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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