Get to Know Your Microwave
How Foods Cook in a Microwave
Defrosting Foods in a Microwave
Microwave Cooking Techniques
Testing for Doneness
What to Do With Leftovers
Reheating Foods Safely
Microwave Food Safety Checks

Testing for Doneness

Do not test for doneness when the microwave signals the end of cooking time. Since food continues to cook after the oven turns off, wait until after the food has had standing time. Adding extra cooking time prematurely can result in overcooked foods.

After the standing time, look for visual signs of doneness and check the temperatures:

• Juices from meat and poultry should not be pink. Poultry thigh joints must move easily. Fish should look opaque and flake easily with a fork. Runny eggs require additional cooking.
  
  
• Use the oven's temperature probe or a meat thermometer to test for doneness in several places. For meat, fish, and eggs, the temperature should measure 160°F. For poultry, higher temperatures are recommended: 170°F for white meat and 180°F for dark meat.
  

These temperatures should kill bacteria and other harmful organisms that may be present.

People with weakened or underdeveloped immune systems should never eat raw or undercooked meat, poultry, eggs, fish, or seafood. These high-risk individuals include expectant mothers, children under one year old, people age sixty and older, and individuals with chronic illness.