In article >,
Philip Adams > wrote:

> On Tue, 27 Dec 2005 16:35:51 +1300, Peter Huebner
> > wrote:
>
> >
> >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.
>
>
> I have had great success thawing in mine. I pull the meat out of the
> freezer in the morning, put it in the microwave, and when I come home
> in the evening it is usually defrosted.
>
>

<lol> I see I'm not the only one that does this......

So far, I've seen no comments about using room temp. thawing.
I've never, ever had a problem with it.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson