Marinate in the refrigerator too. When thawing food in microwave ovens, be sure to use microwavable containers. You're taking chances when you eat meat, poultry or fish that are raw or only partly cooked. Hamburger that is red in the middle, and rare and medium-rare steak and roast beef are undercooked from the safety standpoint. Use a meat thermometer to check that they're cooked all the way through.
Red meat is done when it's brown or grey inside.
Poultry is cooked when its juices run clear. Fish flakes with a fork. When you cook ahead, divide large portions of food into small, shallow containers for refrigeration. This ensures safe, rapid cooling. It sometimes leaves cold spots in food.