HUMAN NUTRITION

Detailed explanation-1: -Holding partially cooked food is not recommended because any bacteria present wouldn’t have been destroyed and, indeed, the food may have reached optimal temperatures for bacteria to grow.

Detailed explanation-2: -The USDA says that thawing in the microwave is safe, but because it can quickly bring meat into the “danger zone” where bacteria multiply most rapidly, meat defrosted that way should be cooked immediately as soon as it’s thawed.

Detailed explanation-3: -If your microwave has a dedicated defrost button, press it to begin defrosting your produce. If you don’t see a defrost button on your appliance, you can defrost produce by manually setting the microwave to 20 to 30 percent power using the Power Level button.

Detailed explanation-4: -Set your microwave to a lower power setting, e.g. 30-35%, if you want to defrost large food items, especially meat. For smaller loose items, e.g. vegetables, set at 45-50%. Press start and defrost your food for 1-2 minute increments (or longer for larger pieces), checking it is defrosting evenly.

Detailed explanation-5: -Cons: Even with a defrost function, microwaves often provide uneven heat distribution and foods can start to lightly cook on the outside. This can have serious effects on the taste, texture and appearance of your food. Tips: Low and slow is the most important tip here if you want to keep food safe and tasting great.