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Warming Up and Defrosting in the Microwave: Tips for Quick Cooking

Craving a delicious meal but don't want the long wait? Head straight for the microwave! This speedy kitchen appliance is the ideal tool for quick recipes. What is important when warming up and defrosting in the microwave? Here are the ultimate kitchen hacks.

Defrosting or reheating in the microwave: The most important functions

You can use any microwave to defrost or reheat, but some make it especially easy for you. Thanks to various functions, they can sometimes even replace your oven, grill, or pizza oven!

Defrost function
The defrost function lowers the appliance's power and releases it only in intervals. This allows you, for example, to safely defrost ground meat in the microwave.
Baking function, convection, grill
Combination appliances feature extra heating elements that equip your microwave with a baking, convection, or even a grill function.
Standard function
With a standard function, you can manually set the wattage at which the appliance operates. For defrosting and reheating, the rule is "low and slow."

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Reheating in the microwave

You should only reheat pre-prepared meals in the microwave at a low power setting; 400 to 600 watts is sufficient. Cover the food to prevent it from drying out—unless you are reheating breaded items. In general, follow these guidelines:

Reference values for time and performance:

Soup (1 bowl): 1 to 2 minutes at Power Level 5
Pasta/rice with sauce (1 plate): 1 minute at Power Level 5, then 4 minutes at Power Level 3
Meat/fish (7 oz.): 2 to 3 minutes at Power Level 3
Vegetables (1 lb.): 1.5 minutes at Power Level 5, then 4 minutes at Power Level 3
Complete meal (meat, veg, potatoes): 1 minute at Power Level 5, then 4 minutes at Power Level 3

5 golden rules for reheating in the microwave

Leave the center of the plate empty. Microwaves heat from the outside in, so a ring shape ensures more even and faster heating.
Add a splash of water to rice or pasta. This keeps them from drying out when heating up.
Metal is a no-go. Only use microwave-safe dishes – such as glass.
Stir occasionally. You should give sauces or soups a quick stir to help distribute the heat better.
Let it rest after heating. If you let the food rest in the microwave for a moment after heating, the heat will redistribute and warm up truly evenly.

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Defrosting in the microwave

Defrosting in the microwave is a quick and easy alternative to long waiting times. However, to ensure the taste and consistency are just right, there are a few things you should keep in mind.

Set it to Power Level 1 or 2. The food must not cook. If your microwave does not have a defrost program, lower the power manually. After defrosting in the microwave, let the food rest for about 10 minutes. This allows it to thaw completely. Also, make sure to only use microwave-safe dishes.

Defrosting Times

Defrosting times depend primarily on the consistency of the food. As a general rule: the thicker and more water-rich the food, the longer the defrosting time. At Power Level 1-2, the following guidelines apply:

Food item	Weight/quantity	How long to defrost?
Bread and rolls	11 to 35 oz.	2 to 15 minutes
Fruit and vegetables	9 to 18 oz.	4 to 12 minutes
Poultry	1.1 to 3.3 lbs.	10 to 30 minutes
Fish	11 to 18 oz.	5 to 10 minutes
Meat and cold cuts	1.1 to 2.2 lbs.	10 to 25 minutes

5 Golden Rules for Defrosting in the Microwave

Wrap rolls or bread in a damp paper towel. This keeps them moist on the inside.
Turn thick foods like cutlets halfway through, and stir soups regularly.
Place meat or poultry on an upside-down plate set inside another plate. This "pedestal" keeps the food from sitting in excess water.
Cook meat or fish immediately after defrosting to prevent bacteria from multiplying.
Portion out food before defrosting. This helps it heat up faster and more evenly.

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What shouldn't go in the microwave?

Whether heating, defrosting or cooking – some foods just don't belong in the microwave. These include:

Raw fish or raw meat (for cooking)
Moist foods with skin or peel, like eggs, tomatoes, grapes, etc.
Fats or oils
High-proof alcohol
Plain water

When it comes to materials for your cookware, metal, paper, many plastics and melamine are off-limits. Stick to heat-resistant glass, glazed stoneware or dishes explicitly labeled microwave-safe!