It is not recommended to thaw meat in an oven on medium heat or any other heat setting. Thawing meat at room temperature or using higher heat settings in an oven can promote bacterial growth and increase the risk of foodborne illnesses.
The safe methods for thawing meat are as follows:
Refrigerator Thawing: This is the safest and most recommended method. Place the meat in a leak-proof container or on a plate and place it in the refrigerator. Allow enough time for the meat to thaw gradually. The time required for thawing in the refrigerator will vary depending on the size and type of meat. As a general guideline, you can expect 24 hours of thawing time for every 4-5 pounds (1.8-2.3 kg) of meat.
Cold Water Thawing: If you need to thaw meat more quickly, you can use the cold water method. Place the meat in a sealed plastic bag and submerge it in cold water. Change the water every 30 minutes to keep it cold. The thawing time using this method will be faster than refrigerator thawing but still may take a few hours depending on the meat's size.
Microwave Thawing: Some microwaves have a defrost setting that can be used to thaw meat. Follow the microwave's instructions and be cautious to avoid cooking the meat in the process.
Cooking Directly from Frozen: For certain recipes, you can cook meat directly from frozen. Adjust the cooking time accordingly, as it will take longer than cooking thawed meat.
To ensure food safety, it's essential to follow these recommended thawing methods. Avoid thawing meat at room temperature or using an oven on medium heat or any other setting for thawing purposes.