What are the USDA recommended temperatures for microwaving food safely?
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. Is it safe to microwave food only until partially done? Never partially cook food and store it for later use because any bacteria present wouldn’t have been destroyed. When partially cooking food in the microwave oven to finish cooking on the grill or in a conventional oven, it is
