Several consumer products can be used to thaw food without electricity, cook it with sunlight, determine its doneness, and warm it at a picnic. As with other kitchen devices and cooking equipment, food must be handled safely when using them to avoid foodborne illness. For example, food must not linger in the “Danger Zone” between 40 °F to 140 °F for more than two hours, and food must reach a minimum internal temperature to be.
Thawing Tray
The thawing tray is made of superconductive metal alloys that allow frozen food to defrost speedily at room temperature. It uses no energy or chemicals and doesn’t warm the food.
Food must be handled properly when defrosting food on this tray. It is important that the surface of the food lays flat against the tray’s surface, and to account for the food’s size, shape and thickness. To remain safe, raw meats and poultry should be at room temperature no longer than two hours, and if temperature is above 90 °F, only one hour.
The thawed food may be cooked immediately or it may be refrigerated one or two days. After cooking, the food must be refrigerated within 2 hours.
Also very important: after use, the thawing tray must be washed with hot soapy water to prev
