MICROWAVE COOKING. 3-401.12

Raw animal foods cooked in a microwave oven must be: A. rotated or stirred throughout or midway during cooking to compensate for uneven distribution of heat; B. covered to retain surface moisture; C. heated to a temperature of at least 165 degrees F (74 degrees C) in all parts of the food; P1 and D. allowed to stand covered for 2 minutes after cooking to obtain temperature equilibrium.