Arcing
Arcing is the microwave term for sparks in the oven. Arcing is
caused by:
•
the temperature probe staying in the oven but not inserted in
the food.
•
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.
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Term
Definition
Feature Information
Microwave Terms
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