Follow Package Directions When Cooking Frozen Food

January 30, 2008
Suzanne Driessen
University of Minnesota Extension Regional Extension Educator, Food Science
Email: driessen@umn.edu

Buying and eating frozen food is a quick way to satisfy your hunger. However, recalls and foodborne illness outbreaks related to frozen pot pies, frozen meat pizzas and frozen chicken entrees suggest that consumers must take the time to read and follow the cooking directions on the package.

Manufacturers of convenience frozen foods research and test products for quality and safety. Cooking and safe food handling instructions are provided to keep the product safe from your freezer to your plate. Instructions will vary depending on the food product and whether the food contains raw or partially-cooked ingredients, or is ready-to-eat.

Due to Salmonella foodborne illness outbreaks linked to frozen chicken entrees, the Minnesota Department of Health and the Minnesota Department of Agriculture issued a consumer advisory advising against cooking frozen products with raw poultry in the microwave (http://www.health.state.mn.us/news/pressrel/salmonella072006.html).

In addition, remember to follow these safe food handling practices when cooking frozen food:

• Read and follow cooking directions carefully.


• Determine if the product is fully-cooked, raw or partially-cooked. Labels may saw "raw product," "uncooked," "ready to cook," or "contains uncooked poultry." Some frozen food products look like they are fully cooked because they are breaded or prebrowned.


• Bake products with raw meat or poultry in an oven. Follow preheating and cooking directions closely.


• Pay attention to microwave wattage. Directions are developed for certain wattage, and cooking times will vary depending on your microwave's wattage.


• What if you don't know your microwave's wattage? The USDA Food Safety and Inspection Service you to use a food thermometer. Make sure the product has reached a safe minimum internal temperature, as indicated on the package instructions.


• Insert the thermometer so the entire sensing area (usually 2 to 3 inches) is measuring the thickest part of the food. Read the temperature as the needle gauge stops moving. This should take about 15 seconds.


• If the food has not reached its safe temperature, continue cooking. Wash the thermometer with soap and water and recheck the temperature.


• When microwaving, leave about 2 inches between the food and the inside surface of the microwave to allow heat to circulate properly. Cover food to produce moist heat which helps destroy harmful bacteria. It's important to stir, turn or rotate the food half-way during the cooking process to get rid of any cold spots.

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• When microwaving frozen entrees, carefully follow the instructions to let the food stand or rest before eating. This is a very important part of the microwave cooking process to allow the food to finish cooking.

The author would like to acknowledge and thank Dr. Kirk Smith, Supervisor of the Foodborne, Vectorborne and Zoonotic Disease Unit at the Minnesota Department of Health for his contribution to this article.