When cooking food in a microwave, why is it more important to rely on the internal temperature of the food rather than on a previous cooking time?

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1 . When cooking food in a microwave, why is it more important to rely on the internal temperature of the food rather than on a previous cooking time? Food is cooked from the inside out. Food cooked in a microwave cools quickly. The power needed for cooking can decrease as the microwave heats up. Microwaves do not adequately kill pathogens that may be in food. What’s the best answer?
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