Wash the thermometer after each use. Ground meats must be cooked thoroughly to kill harmful bacteria. Unlike whole muscle meat, which is sterile inside, the grinding process exposes the interior meat to bacteria on the surface, in the air, on equipment or on people's hands. This simple step offers the best protection that consumers can have to serve ground products safely. Debone large pieces of meat.
Bone can shield the meat around it from thorough cooking.
This allows heat to conduct deeper into meat without overcooking outer areas. Stir or rotate food once or twice during microwaving, and turn large food items upside down so foods cook more evenly and safely. Do not microwave whole, stuffed poultry. Cooking of meats is so rapid, the stuffing inside might not reach a sufficient temperature to be safe. When microwaving unequal size pieces of meats, arrange in a dish or on a rack so thick parts are toward the outside of the dish and thin parts are in the center.