Microwave Defrosting
You can defrost on any power level, but MEDIUM-LOW (30%) does the best job of defrosting evenly, so foods won’t start cooking on the outside before they’re thawed on the inside. Many ovens have a setting labeled “defrost,” equivalent to 30% power on newer models.
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.
