Helpful Information
Microwave Terms
Microwave Terms |
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Term | Definition | |
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Arcing |
| Arcing is the microwave term for sparks in the oven. Arcing is caused by: |
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| • the temperature probe staying in the oven but not inserted in the food. |
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| • the metal shelf being installed incorrectly and touching the microwave |
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| walls. |
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| • metal or foil touching the side of the oven. |
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| • foil that is not molded to food (upturned edges act like antennas). |
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| • metal such as twist ties, poultry pins, |
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| • recycled paper towels containing small metal pieces. |
Covering |
| Covers hold in moisture, allow for more even heating and reduce cooking |
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| time. Venting plastic wrap or covering with wax paper allows excess steam |
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| to escape. |
Shielding |
| In a regular oven, you shield chicken breasts or baked foods to prevent over- |
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| browning. When microwaving, you use small strips of foil to shield thin parts, |
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| such as the tips of wings and legs on poultry, which would cook before larger |
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| parts. |
Standing Time |
| When you cook with regular ovens, foods such as roasts or cakes are allowed |
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| to stand to finish cooking or to set. Standing time is especially important in |
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| microwave cooking. Note that a microwaved cake is not placed on a cooling |
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| rack. |
Venting |
| After covering a dish with plastic wrap, you vent the plastic wrap by turning |
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| back one corner so excess steam can escape. |
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