Testing for Doneness Do not test for doneness when the microwave signals the end of cooking time. Since food continues to cook after the oven turns off, wait until after the food has had standing time. Adding extra cooking time prematurely can result in overcooked foods. Poultry thigh joints must move easily. Fish should look opaque and flake easily with a fork.
Runny eggs require additional cooking.
Use the oven's temperature probe or a meat thermometer to test for doneness in several places. These temperatures should kill bacteria and other harmful organisms that may be present. People with weakened or underdeveloped immune systems should never eat raw or undercooked meat, poultry, eggs, fish or seafood. These high-risk individuals include expectant mothers, children under one year old, people age sixty and older, and individuals with chronic illness. What to Do With Leftovers Proper storage of leftovers and other previously-cooked foods is imperative for food safety.