The microwave thawing effect of large food is the best. Thawing frozen food in microwave oven, if handled properly, is fast and of high quality. Because microwave can penetrate the frozen food to a certain depth, the thawing process can be carried out at the same time, so the thawing speed is fast, which can not only limit the growth and reproduction of microorganisms, but also reduce the juice loss of frozen products, and maintain the freshness and nutrient retention of frozen products to the greatest extent. In addition, larger and denser frozen food (meat) should be taken out and put on hold after thawing to a certain extent (in case the inside is not completely thawed, but the surface is cooked), and then thawed.