Defrosting Using a Microwave Oven

Food Preparation

• Remove the food from the packaging in which it was frozen and place it in a microwave-safe bowl. Cover the bowl with a loose-fitting lid or microwave-safe plastic wrap, ensuring the plastic does not touch the surface of the food. Avoid using flexible plastic, foam or Styrofoam trays or containers, as they may impart the food with chemicals. If the food is in pieces rather than a solid mass such as a roast or whole chicken, break the pieces apart to aid in the speed and uniformity of the defrosting process.

Temperature Selection

• Check the label of the frozen food and follow the manufacturer’s microwave defrosting instructions if available. If the microwave has a specific setting to defrost foods, set the temperature dial accordingly if no package guidelines are provided. For microwaves without this option, set it to 30 percent power to defrost food in pieces and at 50 percent power for large chunks of meat or poultry.

Handling Procedures

• Check the food every minute or so to monitor the defrosting progress. Use a knife or fork to puncture the surface of the food and turn it periodically to encourage even thawing. If the food is in pieces, break off thawed parts and remove them from the bowl. Scrape away the thawed surfaces of ground meats and remove them from the container before returning the frozen remains to the microwave. Periodically grasp the food in your hands and gently squeeze it to determine how thawed the interior is.

Cooking Directions

• Meat, poultry, fish and dishes containing eggs should be cooked immediately after defrosting, as letting them rest, even in the refrigerator, may cause the growth of harmful bacteria. Vegetables and fruits defrosted in the microwave can safely be refrigerated at temperatures 41 degrees Fahrenheit or lower for several hours before cooking. Use a cooking thermometer to ensure the cooked foods have internal temperatures between 160 and 165 degrees Fahrenheit to prevent the chance of bacterial contamination.