§ 46.362. Microwave cooking.
Raw animal-derived foods cooked in a microwave oven shall meet all of the following conditions:
(1) Rotated or stirred throughout or midway during cooking to compensate for uneven distribution of heat.
(2) Covered to retain surface moisture.
(3) Heated to a temperature of at least 74°C (165°F) in all parts of the food.
(4) Allowed to stand covered for 2 minutes after cooking to obtain temperature equilibrium.
This section cited in 7 Pa. Code § 46.3 (relating to definitions); 7 Pa. Code § 46.241 (relating to receiving temperature of food); 7 Pa. Code § 46.305 (relating to gloves: use limitations); 7 Pa. Code § 46.365 (relating to reheating food); and 7 Pa. Code § 46.383 (relating to potentially hazardous food: thawing).
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