Defrosting meats tips & techniques
“WARNING: Do not use aluminium foil during cooking cycle.”
Defrosting
Tips
9
• You can defrost meats in their original wrapping as long as no metal is
present. Remove any metal rings, twist ties, wire or foil.
• Place meat in a shallow baking dish to catch juices.
• Defrost meats only as long as necesssary. Separate items like chops,
sausages and bacon as soon as possible. Remove defrosted portions and
continue to defrost remaining pieces.
• Whole pieces of meat are ready for standing time as soon as a fork can be
pushed into the centre of the meat using moderate pressure. The centre will
still be icy. Allow to stand until completely thawed.
• Defrost meat on defrost mode.
Meat
Weight
Defrosting Standing
Time
Time
(minutes)
(minutes)
Chicken
Whole
1.2-1.5kg
26-30
20
Parts
1.2-1.5kg
14-17
15
Breasts (with bone)
1-1.5kg
10-14
20
Drumsticks
450g
9-10
10
Thighs
450g
9-10
10
Wings
700g
8-12
10
Turkey
Parts
1-1.5kg
14-16
15
Breasts(with bone)
2-2.5kg
18-22
20
Duckling
Whole
2-2.5kg
30-40
25
Meat
Weight
Defrosting Standing
Time
Time
(minutes) (minutes)
Beef
Frankfurter
450g
5-6
10
Minced Beef
450g
8-10
10
Kidney
1kg
8-12
10
Roast, rib (rolled)
1.5-2kg
15-20
15
Roast, rump (boneless)
1.5-2kg
20-25
15
Steak, cubed
450g
7-8
10
Steak, sirloin
1kg
10-12
10
Veal
Chop
450g
9-10
10
Minced
450g
4-5
10
Steak
450g
6-8
10
Pork
Chop (1/2”/ 1.2 cm thick)
700g
10-15
10
Cubes
700g
8-10
10
Minced
450g
5-6
10
Roast, loin (boneless)
2-2.3kg
28-34
20
Spare ribs
1.5kg
12-17
15
Tenderloin
1kg
10-12
10
