19
Defrosting Tips & Techniques
(continued)
FOOD
MANUAL
DEFROST
TIME at P3
(min/
kg
) (min/lb)
DURING DEFROSTING
AFTER DEFROSTING
Stand Time
Rinse
Fish and Seafood
[up to 1.4
kg
(3 lbs.)]
Crabmeat
12
6
Break apart/Rearrange
5 min
YES
Fish Steaks
8 to 12 4 to 6 Turn over
Fish Fillets
8 to 12 4 to 6 Turn over/Rearrange/Shield ends
Sea Scallops
8 to 12 4 to 6
Break apart/Remove defrosted pieces
Whole
fi
sh
8 to 12 4 to 6 Turn over
Meat
Ground Meat
8 to 10 4 to 5
Turn over/Remove defrosted
portion/Shield edges
10 min
NO
Roasts
[1.1-1.8
kg
(2½ - 4 lbs.)]
8 to 16 4 to 8 Turn over/Shield ends and
defrosted surface
30 min in refrig.
Chops/Steak
12 to 16
6 to 8 Turn over/Rearrange/Shield
ends and defrosted surface
5 min
Ribs/T-bone
12 to 16
6 to 8 Turn over/Rearrange/Shield
ends and defrosted surface
Stew Meat
8 to 16 4 to 8 Break apart/Rearrange/
Remove defrosted pieces
Liver (thinly sliced)
8 to 12 4 to 6 Drain liquid/Turn over/
Separate pieces
Bacon (sliced)
8
4
Turn over
----
Poultry
Chicken, Whole
[up to 1.4
kg
(3 lbs.)]
8 to 12 4 to 6 Turn over/Shield
20 min in refrig.
YES
Cutlets
8 to 12 4 to 6 Break apart/Turn over/
Remove defrosted Pieces
5 min
Pieces
8 to 12 4 to 6 Break apart/Turn over/Shield
10 min
Cornish hens
12 to 16
6 to 8 Turn over/Shield
Turkey Breast
[2.3 - 2.7
kg
(5 - 6 lbs.)]
12
6
Turn over/Shield
20 min in refrig.
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2013-3-22 8:56:00
2013-3-22 8:56:00
