Raw foods of animal origin cooked in a microwave oven shall meet all of the following requirements:
(a) Be rotated or stirred throughout or midway during cooking to compensate for uneven distribution of heat.
(b) Be covered to retain surface moisture.
(c) Be heated to a temperature of at least 165°F in all parts of the food.
(d) Stand covered for at least two minutes after cooking to obtain temperature equilibrium.