Manual

Microwave terms.

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 the metal shelf being installed incorrectly and touching the microwave walls.

 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.

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 over-browning. 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.

Term Definition