Microwave Don'ts PART 1

Microwave Don’ts
For more information on microwave use go to: http://www.fsis.usda.gov/FactSheets/ Microwave_Ovens_and_Food_Safety/index.asp.
Using the microwave can be a real time saver, but there are things you need to know when cooking or reheating meat, poultry, fish, and eggs to make sure they are prepared safely.
Unlike conventional ovens, microwaves can cook unevenly and leave areas where harmful bacteria can survive. As a result you must take care.
It is important to use a food thermometer and test food in several places to be sure it has reached the recommended temperature to destroy bacteria and other pathogens that could cause food borne illness.
Place the thermometer in the thickest area of the meat or poultry, not near fat or bone, and check the temperature in the innermost part of the thigh and wing and in the thickest part of the breast of whole poultry. Cooking times may vary because ovens vary in power and efficiency.
Cook ground meats to 160 °F; ground poultry to 165 °F.
Beef, veal, and lamb steaks, roasts, and chops may be cooked to 145 °F; all cuts of fresh pork, 160 °F.
Poultry should reach a safe minimum internal temperature of 165 °F.
Eggs and casseroles containing eggs, 160 °F.
Fish should reach 145 °F.
Always allow standing time, which completes the cooking, before checking the internal temperature with a food thermometer.