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The Sensor Features detect the increasing
humidity released during cooking. The oven
automatically adjusts the cooking time to
various types and amounts of food.
Do not use the Sensor Features twice in
succession on the same food portion—it may
result in severely overcooked or burnt food. If
food is undercooked after the countdown, use
for additional cooking time.
n The proper containers and covers are
essential for best sensor cooking.
n Always use microwave-safe containers
and cover them with lids or vented plastic
wrap. Never use tight sealing plastic
containers—they can prevent steam from
escaping and cause food to overcook.
n Be sure the outside of the cooking
containers and the inside of the microwave
oven are dry before placing food in the
oven. Beads of moisture turning into steam
can mislead the sensor.
20
Dry off dishes so they don’t
mislead the sensor.
Vented
Covered
Arcing is the microwave term of rsparks in the oven. Arcing is cause by:
• metal or foil touching the side of hte 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 towls containing small metal pieces.
Covers hold in moisture, allow for more even heating and reduce cooking time.
Venting plastic warp or covering with wax paper allows excess steam to escape.
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 pountry, which would cook before larger
parts.
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 micro-
wave cooking. Note that a microwaved cake is not placed on a cooling rack.
After covering a dish with plastic wrap, you vent the plastic wrap by turning back
one corner so excess steam can escape.