In the microwave, food begins to cook from the outside first, the inside of the food relying on the slower conduction of heat. If food is cooked at a high microwave power level, it is possible that the heat may not have reached the center of the food, so it is hot on the outside but cold in the center. During the standing time, the heat is transferred to the center of the food.
When reheating a variety of foods with different properties (such as a complete meal), it is advisable to select a lower microwave power level and combine it with a longer reheating duration.
