Dear Food Manufacturers,

When the directions read, “Cook from frozen” do you mean when the meat is encapsulated inside a fuzzy, icy glacier from living at the back of the freezer for four years?

Also, follow up question, does the same time and temperature setting apply if the meat is grey, steaming and odour producing? Please advise, I’ll hold onto these chicken fingers until I hear back. I really am looking “for best results.”