Food Characteristics (continued) Stirring Stirring is usually necessary during microwave cooking. Always bring the cooked outside edges toward the center and the less cooked center portions toward the outside of the dish. Test for Doneness The same tests for doneness used in conventional cooking may be used for microwave cooking. Meat is done when fork-tender or splits at fibers. Chicken is done when juices are clear yellow and drumstick moves freely. Fish is done when it flakes and is opaque. Cake is done when a toothpick or cake tester is inserted and comes out clean. Rearranging Rearrange small items such as chicken pieces, shrimp, hamburger patties or pork chops.
Rearrange pieces from the edge to the center and pieces from the center to the edge of the dish. Check foods to see that they are cooked to the United States Department of Agriculture’s recommended temperatures. To test for doneness, insert a meat thermometer in a thick or dense area away from fat or bone. NEVER leave the thermometer in the food during cooking, unless it is approved for microwave oven use. Turning It is not possible to stir some foods to distribute the heat evenly. At times, microwave energy will concentrate in one area of the food. To help ensure even cooking, these foods need to be turned. Turn over large foods, such as roasts or turkeys, halfway through cooking.
Cook all food to these minimum internal temperatures as measured with a food thermometer before removing food from oven. For reasons of personal preference, you may choose to cook food at higher temperatures. Standing Time Most foods will continue to cook by conduction after the microwave oven is turned off. After cooking meat, the internal temperature will rise 5 °F to 15 °F (3 °C to 8 °C), if allowed to stand, tented with foil, for 10 to 15 minutes. Casseroles and vegetables need a shorter amount of standing time, but this standing time is necessary to allow foods to complete cooking to the center without overcooking on the edges.
24 Product Minimum Internal Temperature & Rest Time Beef, Pork, Veal & Lamb Steaks, chops, roasts 145 °F (63 °C) and allow to rest for at least 3 minutes Ground meats 160 °F (71 °C) Ham, fresh or smoked (uncooked) 145 °F (63 °C) and allow to rest for at least 3 min. Fully Cooked Ham (to reheat) Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C); all others to 165 °F (74 °C). All Poultry (breasts, whole bird, legs, thighs, and wings, ground poultry, and stuffing) 165 °F (74 °C) Eggs 160 °F (71 °C) Fish & Shellfish 145 °F (63 °C) Leftovers 165 °F (74 °C) Casseroles 165 °F (74 °C)