I made up this math problem, how to solve? [I Love Math]

*Grabs a knife and stabs the meat to see if the juices run clear or not*

Unusual to see microwave-cookery instructions use temperatures, in the way conventional oven cooking instructions have to do. Or is this for a microwave oven fitted with a grill?

Normally the instructions use power (Watts) and time, and a meal manufactured to be cooked in a microwave oven will have been designed and tested to be cooked at the specified settings.

You need use some judgement if your oven is lower-powered than stated on the packet, but normally the food manufacturer gives the times for more than one power, so you can work out the extra time for lower power.

I have to do that regularly because my µ-wave oven is rated at only 700W. E.g. if the label states 5 minutes at 1000W and 5m 30s for 850W, I cook it for 6 minutes at 700W.

The room temperature is not relevant to the cooking. So ignore your heating or air-conditioning settings.

So don't over-complicate things. Just follow the instructions on the packet!

.....
To test meat for full cooking, push a skewer or fork into it. If fully cooked the emerging juice will be clear.

Not really a math problem (more like, mmm, physics or chemistry, as it involves loss of heat rate, etc.) but basically red meat will hardly make you sick if it's not "fully cooked" (that's why people who like their steak medium rare usually survive...) so if I were you I'll eat the steak without worrying, if you followed the instructions...

this feels kinda more like a physics problem. you need the rate of heat dissipation for the meat and what the final temp was, id say.

Hell I’d just eat the damn thing.