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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
Summary of Contents for ZEB1227
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