Manual

Microwave terms.
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Arcing Arcing is the I//iC1X)v_r_t_,(_1(!1--1//tor sparks in d_e oxen. Arcing is
(;n t Ised |)v:
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/iii iiii _ii _i
Covering
_:" metal or foil touching the side of the oxen.
_:: toil that is not roomed to tood (uptm:ned edges act like
_11 lt(!111 I_'tS ) +
_! metal such as twist-ti(!s, poulu3 pins, gol(1-_Jmmed dishes.
re(ycled paper towels (omaining small metal pie(es.
Coxers hoM in moisture, _dlow for more exert heating and redu(e
(()()king ume. Venting plasti( VvT_lpOF CO_,(!Fillg with X*r_lXt)_lt)(_r
_ll()_rs (!X( (!SS S|(!;41II tO es(;4pe.
Shielding In a regular oxen, you shieM (hi(ken breasts or baked foods to
t,rexem oxet:browning. When microwax_ng, you use small strips
of foil to shieM dfin parts, such as the tips of wing.', and legs on
poultry, whi(h wouM cook betore larger parts.
Standing Time When you cook with regular oxens, foods such as roasts or (akes
ar( allowed to stand to finish cooking or to set. Standing time is
especi_dlT_ importam in microwaxe (ooking+ Note that a
mi(rowa',ed (ake is 1J,ot pla(ed on a (oolilJ, g ra(k.
Venting Xfler coxering a dish wid't t)lastic w17_tp,"}'oil_,ell| the plasti( wrap by
Hll;l/il/g |)a(k ol/e (Ol_l/e17 so ex(ess steal//(;41/es(;4pe+
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