You can defrost and reheat food in microwave. Any type of food can be successfully defrosted in the microwave whether meat, fish, prepared dishes, soups, or vegetables. Full power is used and food is quickly heated through with very little effort. Do remember to allow it to stand for a few moments before serving, so that the residual heat spreads evenly throughout the food.
Defrosting foods in the microwave
Any type of food can be successfully defrosted in the microwave whether meat, fish, prepared dishes, soups, or vegetables. Defrosting times may vary slightly depending on the power level of your particular microwave so do keep an eye on foods whilst they are defrosting and alter the timing accordingly.
Remove food from foil or metal containers and transfer it to a microwave-safe container; also remember to remove any metal ties.
If, during defrosting, a particular area of the food begins to feel warm, shield this with a small piece of foil whilst the rest of the food is defrosting.
With delicate foods such as frozen fruit or fish, I find it best to partially thaw the food and then to let it finish thawing during the standing period. Fruit then doesn't start to lose its shape and fish doesn't begin to cook.
Vegetables do not need defrosting before they are cooked and can be heated on full power straight from frozen. All vegetables should be covered, and stirred during cooking; it is not necessary to add additional water when cooking vegetables straight from frozen.
When defrosting large items such as a piece of meat or small turkey, it is best to defrost it in two or three stages and allow a standing time in between. If this is not done the outside may begin to cook and the middle remain frozen.
Baked products such as bread and cakes take very little time to defrost - perfect when you have forgotten to take a loaf out of the freezer at breakfast time!
Reheating foods in the microwave
On the whole, full power is used and food is quickly heated through with very little effort. Do remember to allow it to stand for a few moments before serving, so that the residual heat spreads evenly throughout the food.
'Plate meals': arrange the food on the plate with the thickest parts to the outside and thinner, more delicate parts towards the middle. As far as possible, the food should be of even shapes and sizes; if you are serving a large potato, cut this into smaller pieces to balance with the other foods. Cover to cook.
Cooked dishes: fish pies or lasagnes may be cooked well ahead and then reheated as required. Do remember to allow slightly longer heating time if the dish has been taken straight from the refrigerator. Cover to cook.
Soups: heat in compact containers which will allow for stirring; these heat much more quickly than a broad, shallow container. Cook covered and stir during reheating.
Vegetables: can be cooked ahead, arranged attractively on serving dishes and then covered and reheated to serve. It may be necessary to stir or rearrange the vegetables during reheating to ensure they heat through evenly.
Casseroles and stews: cover to cook and stir once or twice from the sides to the middle during reheating.