Thawing foods may take several hours or days depending on the size of the food item being thawed. Thawing must be done so that the risk of cross-contamination is reduced, and the time that potentially hazardous food is in the temperature danger zone (41 to 140 degrees Fahrenheit) is kept to minimum.
To thaw food safely:
Thaw under refrigeration (41 degrees Fahrenheit and below)
Under cold running potable water (safe to drink) of 70 degrees Fahrenheit or less as part of the cooking process.
In a microwave then transferred to conventional cooking equipment with no interruption in the process.