If you’ve never been persuaded that standing time is important in microwave cooking, try a simple test the next time you zap a meatloaf. Put a meat thermometer in the meatloaf when you take it out of the oven, and leave it there throughout the prescribed standing time. (Usually that’s about five minutes.) You can actually see the thermometer rise as the meatloaf finishes baking — out of the oven. Standing time (sometimes called carry-over cooking) means that some cooking continues even though the energy source has been turned off. Here’s a recipe for your test.