GE PT970 Manual Del Propietário página 22

Microwave terms.
Definition
Arcing
•_rcin,*,_is the microwaxe term fin" sparks in the oxen. Arcing, is caused bx:
{{}the temperature l)r°be staving, , in the oxen but not inserted in the food.
metal or fifil touching the side of the oxen.
fifil that is not molded to fi)od (upturned edges act like antennas).
metal such as twist-ties, poultry pins gold-rimmed dishes,
recycled paper towels
containing small
metal pieces.
Covering (:oxexs hold in moisture, allow fin" more exert heating and reduce cooking time. Venting plastic
WI'ap oI" co_, ei]ilg
with wax pal)el" allows excess steam to escape.
Shielding
In a regular, oxen you shield chicken breasts or baked toods to l)rexent ox erbrowning,. _,_q_en
microwaxing, XOtl rise small strips of toil to shield thin parts, Stlch as the til)s of wings, and legs, on
poult D , which would cook betore larger, I)arts.
Standing Time X,\]_en )ou cook with regular ovens, fi)ods such as roasts or cakes are allowed to stand to finish
cooking or to set. St;mding time is especially important in microwaxe cooking. Note that a
i/lici'owaxed cake is not l)laced on a cooling, rack.
Venting
_Mter coxe_ng a dish with plastic wrap, you xent the l)lasfic wral ) bx, turning, back one corner
so excess stean/C_lll escape.
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