The infamous danger zone is where perishable foods reach temperatures between 40 and 140 degrees Fahrenheit, the point at which bacteria thrive and begin to multiply.
If you need to thaw a raw chuck roast quickly, the outside layers may defrost more quickly than the thicker middle, potentially sending softer portions into the dreaded danger zone.
A somewhat reliable way to avoid cross-contamination is to thoroughly wash the turntable and entire interior of a microwave after cooking or defrosting meat.
Consider purchasing a second or even third turntable to have on hand, designating one for meats only. An ounce of prevention is a sure-fire way of avoiding cross-contamination.
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