Defrost Time Calculator

This calculator estimates defrost times based on food weight and defrosting method. Times are approximate — the actual time depends on the shape and thickness of the food, your fridge temperature, and how well it was wrapped.

Approximate Fridge Defrost Rates

• Most meat (chicken, beef, pork, lamb, mince): ~5 hours per 500g (~10 hours per kg)
• Fish fillets: ~4 hours per 500g — thinner cuts thaw faster than dense joints
• Whole turkey: ~11 hours per kg — the FSA says a 6-7kg bird can take up to 4 days
• Bread and baked goods: ~3 hours per 500g
• Soups and stews: ~4 hours per 500g

These fridge rates follow the Food Standards Agency guidance of roughly 10-12 hours per kg. The cold-water method (USDA) is much faster — about 30 minutes per 500g — but you must change the water every 30 minutes and cook the food immediately once thawed.

Food Safety

• Always defrost in the fridge, cold water, or microwave — never at room temperature
• Keep poultry covered at the bottom of the fridge so it cannot drip onto other food
• Make sure the dense centre is fully thawed before cooking — a part-frozen joint can cook unevenly and leave harmful bacteria alive
• Cook immediately after microwave or cold-water thawing
• Always cook poultry, pork, mince and reformed meats until piping hot with a core temperature of at least 75°C (or 70°C held for 2 minutes); check with a meat thermometer