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A finite element model coupling electromagnetic and heat transfer equations was developed to understand complex microwave interactions in food. The model simulated rotation of a frozen multi-component meal consisting of nine chicken nuggets and mashed potatoes. Temperature-dependent dielectric and thermophysical properties of chicken nuggets and mashed potatoes were measured as a function of temperature from −10 °C to 110 °C. The model included detailed cavity geometry, phase change, and rotation of the food. Effect of rotation angle on temperature predictions was studied and a 45° rotation angle was found to be sufficient. Simulated temperature profiles were compared with experimental temperature profiles obtained using a thermal imaging camera and fiber-optic sensors. Predicted spatial surface temperature profile was in good agreement with the corresponding experimental profiles in terms …