Relying on <u>internal temperature is more important</u> when cooking food in a microwave rather than on previous cooking time because the internal temperature of the food is a critical indicator if the food is safe for consumption.
<h2>Further Explanation </h2>
Microwave
Microwave has a generator inside it that is called magnetron. This magnetron gets electricity from the power outlet and convert this into radio waves. The magnetron then shoots these waves into the food compartment. The molecules of the food absorbs the energy causing them to vibrate and move fast. The higher the kinetic energy the hotter the temperature of the substance. Basically, it is just ENERGY transfer.
Internal temperature vs. cooking time
When cooking raw meat and poultry, food handlers must ensure that the food’s internal temperature has reached the safe minimum temperature and rest time. A food thermometer must be used to check the temperature. When roasting, the oven temperature must not be lower than 325 °F. Cooking to a safe minimum cooking temperature destroys harmful bacteria that cause food borne illness.
<u>Safe Minimum internal Temperature and Rest Time for Meat </u>
- Poultry (All poultry, minced, whole, chopped and stuffing) - 165ºF
- Beef, Pork, Veal, and Lamb (chops, roasts, steaks) - 145ºF with a 3 minute rest time
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<u>Danger Zone</u> (40 ℉ - 140 ℉) is the range of temperature where it is very ideal for harmful bacteria to grow rapidly.
Learn more:
- Convection brainly.com/question/2480283
- Danger Zone brainly.com/question/4496421
Keywords: microwave, internal temperature, cooking
