• For refrigerated casserole-type leftovers, start by storing leftovers in a microwave-safe container; cover with a lid or heavy-duty plastic wrap. To reheat, microwave on HIGH (100%) for 2 minutes per cup of refrigerated food; stir (if possible) or rotate the dish halfway through the heating time.
• For a plate of room-temperature food, position dense or thick portions at the edges of the plate. Arrange lighter, more delicate foods such as leafy vegetables in the center. Cover and microwave on HIGH (100%) for 1 to 1 1/2 minutes or until heated through.

The key to successful defrosting in the microwave is even heat distribution. Remember the following points:

• Remove meat from its package, place it on a microwave-safe plate or dish, and cover with heavy-duty plastic wrap. Don’t try to thaw meat right in its store wrapping—the styrofoam trays often used for packaging may melt.
• Separate pieces of meat or poul try as soon as possible to let the microwaves reach all sides. Leave plenty of space between pieces; place thicker portions toward the outside.
• Stir or break up ground meats with a fork as soon as possible.
• Remove thawed portions of meat or poultry as soon as possible so that all the microwave energy will be directed to the still-frozen parts.
• Defrost large pieces of food—a roast or a whole turkey, chicken, or large fish—in increments, alternating short periods of microwaving with equal amounts of standing time. For example, microwave on MEDIUM-LOW (30%) for 5 minutes, then let stand for 5 minutes. Continue in this way until the food is thawed. This method allows the heat to reach the center of foods without risk of cooking the outside.