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Defrosting Guidelines
For Best Results
1.
Place foods in a suitable
container. Meat joints and
chickens should be placed on
an upturned saucer or on a
plastic rack if you have one.
2.
Check food during defrosting,
as foods vary in their defrosting
speed.
3.
It is not necessary to cover the
food.
4.
Always turn or stir the food
halfway through cooking. Shield
if necessary (see point 6).
5.
Minced meat, chops, chicken
portions and other small
items should be broken up or
separated as soon as possible
and placed in a single layer.
6.
Shielding prevents food cooking.
Arrange food in a single layer.
Turn or break up food as soon
as possible.
Shield chickens and joints of
meat.
By selecting the
270 W
and setting
a time, you can defrost food in your
microwave. The biggest problem is
getting the inside defrosted before
the outside starts to cook.
For this reason a defrost program
alternates between a 270 W and
a standing time. The name for this
type of defrost is cyclic. During
the standing stages there is not
any microwave power in the oven,
although the light will remain on.
The automatic standing time ensure
a more even defrost but it is still
necessary to allow for standing
times before use.
It is essential when defrosting
chickens and joints of meat.
The outside thaws out first, so
protect wings/breast and fat with
smooth pieces of aluminium foil
secured with cocktail sticks.
7.
Allow standing time so that the
centre of the food thaws out.
(Minimum of 1 hour for joints of
meat and whole chickens).
