Final answer:
The correct option for thawing food in a microwave is the defrost setting. Using this lower power setting prevents the outside of the food from cooking while the inside remains frozen. Foods thawed this way should be cooked immediately.
Step-by-step explanation:
The process that should be followed when using a microwave to thaw food is the defrost setting. Microwaves typically have a defrost or thaw setting specifically designed for this purpose. The defrost setting uses lower power to gently warm the food without cooking it, allowing it to thaw safely. It is important to use this setting or a similar method recommended by the microwave manufacturer instead of high power, which could start cooking the food on the outside while leaving the inside frozen. After thawing in the microwave, food should be cooked immediately to ensure any bacteria that may have become active are killed.
According to the US Department of Agriculture (USDA), thawing food in the refrigerator, in cold water, or in the microwave are the only safe methods. Foods thawed in the microwave should be treated like fresh perishables due to the possible restart of bacterial growth once the food has thawed. Keeping foods at temperatures below 4 degrees C (40 degrees F) in the refrigerator and below -18 degrees C (0 degrees F) in the freezer helps to inhibit microbial growth.