Manual

Micro ave 7 rnzs
A]xing is the mic_ox_a_e term for sparks in the oxen. Arcing is
cruised by:
• melal or fifil touching tile side ot the oven.
• ff)il thin is not mokled m _bod (uptmned edges act like
alMt-nllits).
• melM such as twisHies, potdn T pins, gold-rimm_ d dishes.
• le(Tded paper towels (onlaining small metal pieces.
Co,'e, hoJd mois,u, ',:,llo , ,,, h,ad, g ,.,u.
cooking time. "vk_llfing plastic wrap o_ covering wifla wax l);tp( r
illlo_,vS ex(ess s[e¥11_1/ [0 es(_lpe.
In a regular o_en, U_u shield chicken breasts or baked toods to
l)_Cvenl ovei_browning. When micfowaving, you use small slrips of
toil 1o shield dlin parl_, such as the tips ot wings and legs on poult_ b
whkh wotfld cook belole lalger parts.
When yotl cook wilh regtllar ovens, foods s/]ch as roasls or cakes are
allowed to stand to finish rooking or to sel. St;mding lime is
{spe(ially important in i//icro_,_swe cooking. Nolt- thal a micl-ox_;tved
cake is nol pla( ed on a (ooling rink.
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