There are four ways to thaw food: 1. Thaw in a cooler with a temperature of 41 degrees Fahrenheit (5 degrees Celsius) or less. 2. Food should be submerged in running water. 70 degrees Fahrenheit (21 degrees Celsius) or lower. 3. Thaw in the microwave only if you’re going to cook it right away. 4. As part of the cooking procedure, defrost.