Perhaps I am lazy, but I would just flick the switch back on and forget about it. I routinely bring meat back from my mothers house 2 hours away, by the time I get home it is usually a bit thawed around the edges but I just pop it back in the freezer no probs. If it was still in the cold freezer the chance of bacteria growing on the thawed parts is minimal. The biggest problem is that you might get a bit of freezer burn in the defrosted parts, but it is still fine to eat.