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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.
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.
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.
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.
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.
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.
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.
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)
Food Characteristics
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continued)
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