User Instructions

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.

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.

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.

ARCING

Arcing is the microwave term for sparks in the oven. Arcing is caused by:

■ 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.

■ Plates or dishes with a metallic trim or glaze with a

metallic sheen.

MICROWAVE TERMS