Turn large food items over. Allow food to stand after microwaving. Temperature should reach 160F for meat, fish and eggs. Juices from meat and poultry not pink. Poultry thigh joints move easily.
Fish is opaque and flakes easily.
Eggs are not runny. Refrigerate leftovers within two hours of cooking. Reheat leftovers to 165F or until food steams throughout and center bottom of dish is hot.