Abstract: Method and device for thawing deep-frozen goods consisting of an organic cell mass such as foodstuffs, wherein heat is supplied to the goods from the surrounding atmosphere. During the thawing, the surface temperature of the goods (13) is controlled continuously. The supply of heat is controlled so that the surface temperature of the goods is kept within a predetermined time limited temperature area close to the freezing temperature of the goods with the temperature area in that connection lying slightly below, alternatively slightly above the freezing temperature. When the surface temperature of the goods during a predetermined time period is kept constantly within said alternative areas, the temperature of the surrounding atmosphere is adjusted to such a level that the surface temperature of the goods is kept constantly slightly above its freezing temperature until the goods is further transported to further preparation. The device is provided with a space (5) in which the goods (13) is enclosed.