Never had a microwave, until we were given one by a customer loyalty scheme a
few months ago. So I am pretty inexperienced when it comes to anything beyond
reheating a cup of coffee in that gadget.

I've tried defrosting pork, sausages and ground beef a few times and my results
are pretty abysmal. I used the built in defrosting program where you set the
weight, then press start. Alas, I find that usually the meat is still part-
frozen in the centre, yet already partly cooked on the outside by the time the
cycle ends. This is hopeless; it ruins the food.

Any tips? (think I'll go back to defrosting under the running cold tap in the
meantime - but sometimes it would be convenient to do it more quickly).

-P.


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