Brava does not offer a defrost feature for two simple reasons: food safety and food quality. Understanding the “temperature danger zone” is crucial. The temperature danger zone falls between 40°F - 140°F. We call it the “temperature danger zone” because harmful bacteria thrive and multiply between 40°F - 140°F. Therefore, we want to limit the amount of time that food spends in that temperature danger zone.
Why Brava Doesn’t Defrost
- Food safety - defrosting in Brava would keep food in the temperature danger zone
- Food quality - defrosting with lamps may begin cooking the surface of the food
There are many methods for defrosting, but we only recommend defrosting overnight in the refrigerator with a temperature below 40°F. This is the safest method because food stays below the temperature danger zone the entire time.
Defrost Overnight in Refrigerator
- Smaller proteins (individual steaks, chicken pieces, pork chops and fish fillets) should easily defrost overnight in the refrigerator.
- Larger items (pork loins, whole chickens or roasts) can take 48-72 hours to fully defrost in the refrigerator.
- This is the safest method to defrost foods because food stays COLD (i.e. safe) throughout the entire process when your refrigerator temperature is below 40°F.
- An important benefit of this method is food is cold once defrosted. Most proteins (whole chicken and large roasts are exceptions) cook and sear best in Brava when they are cold straight from the refrigerator.
Alternatively, some people defrost under cold (below 40°F) running water, to achieve faster results. However, we don’t recommend this method because the food may be exposed to temperatures in the temperature danger zone for too long. Remember Brava works best with cold proteins (straight from the fridge, around 40°F) so you will want to fully chill any protein (that is thawed with the cold water method) before cooking it in Brava. To learn more about safe defrosting review the USDA guidance: The Big Thaw - Safe Defrosting Methods.
What NOT To Do
- Never defrost foods at room temperature. Otherwise food is defrosting in the temperature danger zone for a relatively long time, which can cause harmful bacteria to grow.
- Never defrost foods in warm water, especially proteins. Warm water can start to cook the outside surface. Food also enters the temperature danger zone (40°-140°F) faster than using cool running water.