Microwave 7 rms
Arcing is the microwme term for sparks in the oxen. Arcing is
caused Ix}:
• the metal shelf being installed incorrectly and touching the microwa_ e walls.
_ iI
•metal or t_)il touching the side of the o_en.
•t_)il that is not molded to food (upturned edges act like
_ll'l te 1"11"1_ls),
• metal such as twist ties, poultry pins,
• recycled paper towels containing small metal pieces.
Co_ers hold in moisture, allow for more e_en heating and reduce
cooking time. \._nting plastic wrap or co_ering with wax paper ,,llows ex, ess ste,,m to es,,q_e.
In a regular o_en, )ou shield chicken breasts or baked foods to
pre_ent o_et_t)rowning. _Then microwa_ing, }ou use small strips of t))il to shield thin parts, such as the tips of wings and legs on
poultr}, which would cook before larger parts.
Standing Time _'hen }ou cook with regular oxens, foods such as roasts or cakes are
allowed to stand to finish cooking or to set. Standing time is
especiall} important in microwaxe cooking. Note that a microwaxed
cake is not placed on a cooling rack.
VentingAfter coxering a dish with plastic wrap, )ou xent the plastic wrap 1))
turning back one corner so excess ste_lll/ C_lll escape.
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