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Microwave terms.
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.
■ 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 overbrowning. 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.
Term Definition