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Microwave terms.
| 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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| ■ 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 |
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| ■ recycled paper towels containing small metal pieces. |
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| Covering | Covers hold in moisture, allow for more even heating and reduce cooking time. Venting plastic wrap |
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| or covering with wax paper allows excess steam to escape. |
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| Shielding | In a regular oven, you shield chicken breasts or baked foods to prevent |
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| microwaving, you use small strips of foil to shield thin parts, such as the tips of wings and legs |
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| on poultry, which would cook before larger parts. |
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| Standing Time | When you cook with regular ovens, foods such as roasts or cakes are allowed to stand to finish cooking |
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| or to set. Standing time is especially important in microwave cooking. Note that a microwaved cake |
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| is not placed on a cooling rack. |
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| Venting | After covering a dish with plastic wrap, you vent the plastic wrap by turning back one corner so |
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| excess steam can escape. |
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