THAWING INSTRUCTIONS
Meat, Fish and Poultry Meat, fish and poultry can be cooked from the frozen or thawed stage. Frozen meats, fish and poultry are best when thawed in the refrigerator at 40°F or lower in their original wrappings. For faster thawing, place meat or fish in waterproof wrapping in cool (70°F) running water. Running water should be kept moving over the surface the whole time of thawing. Frozen meat, fish or poultry can also be thawed in a microwave oven. After microwave thawing, cook thawed meat, poultry or fish to completion immediately. Do not thaw frozen meat, seafood or poultry at room temperature unless the cool running water method is used. If meat, fish or poultry is cooked without thawing, additional cooking time must be allowed, depending on the size and shape of the product. Large frozen roasts could take up to 11⁄2 times as long. When frozen meat, fish or poultry is to be breaded and fried, at least partially thaw first for easier handling. All poultry that is to be stuffed should be thawed completely for safety. Use a food thermometer to check final minimum safe cooking temperatures of all meat, fish and poultry.