USING a high setting to defrost food in the microwave could be a health risk, experts say.
Microwave power is usually between 800 and 1,100 watts, but a high power setting is not necessarily the best option – especially when it comes to defrosting foods.
This in turn can mean certain areas become overcooked, while others remain cold. Bacteria may survive in the latter, which poses a hygiene risk.
TUV experts recommend using a lower power setting when defrosting foods in the microwave, to allow the heat to spread more evenly through all parts of the food. (dpa)