Microwave Cooking

CHAPTER 1, FOOD SAFETY

Table 1-4.

Minimum holding times required at specified

temperatures for cooking all parts of roasts of beef

and corned beef.

Temperature

Time1

F (oC)

54 (130)

121

58 (136)

61 (142)

minutes

56 (132)

59 (138)

62 (144)

minutes

57 (134)

60 (140)

63 (145)

minutes

Holding time may include post oven heat rise.

b. Microwave Cooking

(1) Raw animal foods cooked in a microwave oven shall be:

(a) Rotated or stirred throughout or midway during cooking to

compensate for uneven distribution of heat;

(b) Covered to retain surface moisture;

parts of the food;

(d) Allowed to stand covered for 2 minutes after cooking to

obtain temperature equilibrium.

c. Raw, marinated, or partially cooked fish (other than molluscan

shellfish), will be frozen before service or sale in ready-to-eat form as

follows:

(1) Frozen throughout to a temperature of:

(a) -4oF (20oC) or below for 168 hours (7 days) in a freezer;

(b) -31oF (-35oC) or below for 15 hours in a blast freezer.

d. Safe Egg-Handling Guidelines:

(1) Serving raw eggs and foods containing raw eggs is prohibited.

(2) Recipes which call for uncooked eggs, e.g., mayonnaise, eggnog,

ice cream, caesar salad dressing, hollandaise sauce, etc., will be prepared

using only pasteurized frozen table eggs.

(3) Shell eggs that are broken and prepared to order and for