But careless reheating can contribute to foodborne illness. It's important to become thoroughly acquainted with your micro-wave. It doesn't cook like other appliances. While microwaves can get food hot enough to kill bacteria that may be present, the microwave doesn't always cook evenly. Therefore, it's up to the cook to arrange, cover, rotate, stir and turn foods so they reach a safe temperature throughout.
Foods cook differently in microwaves than by conventional heat.
In a regular oven, hot air makes both the food and its container hot, while in the microwave, the air is cool. Since microwaves go about an inch deep in most foods, the center cooks when heat from the outer areas travels inward. Food continues to cook after the microwave turns off, whether the food is still in the oven or someplace else. Be patient and allow the food to stand for an additional one third of the original cooking time, or as the recipe directs. This carry-over heat can raise the internal temperatures several degrees and helps equalize temperature throughout the food.