Microwave Ovens
Most rules which apply to conventional ovens also apply to microwaves. The food must reach 70°C (160°F).
With microwave cooking some parts of the food may receive a concentration of waves and become very hot while other areas remain cold. Make sure you probe the food properly to ensure there aren’t any cold spots. Turntables inside the microwave can help to reduce this risk.
It’s recommended that you allow a few minutes standing time after the oven is off.
This is Chapter Six, Part Twelve in a series of articles broadly similar to the course offered by the Royal Society for the Promotion of Health for its Food Hygiene Certificate.
Part Thirteen: Storing dry food
Return to the start of Chapter Six
