cooking Instructions _
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Follow the instructions below when defrosting different types of food.
Food
standard Amount
procedure
roast
beef, pork.
2.5-6.0 lbs.
Start with the food placed fat side down. After
each stage, turn the food over and shield any
warm portions with narrow strips of aluminum foil.
steaks,
chops,
fish
0.5-3.0 lbs.
After each stage, rearrange the food. If there are
any warm or thawed portions of food, shield them
with narrow flat pieces of aluminum foil. Remove
any pieces of food that are nearly defrosted. Let
stand, covered, for 5-10 minutes.
Ground
Meat
0.5-3.0 lbs.
After each stage, remove any pieces of food that
are nearly defrosted. Let stand, covered with foil,
for 5–10 minutes.
Whole
chicken
2.5-6.0 lbs.
Remove giblets before freezing poultry. Start
defrosting with the breast side down. After the first
stage, turn the chicken over and shield any warm
portions with narrow strips of aluminum foil. After
the second stage, again shield any warm portions
with narrow strips of aluminum foil. Let stand,
covered, for 30–60 minutes in the refrigerator.
chicken
pieces
0.5-3.0 lbs.
After each stage, rearrange or remove any pieces
of food that are nearly defrosted. Let stand for
10-20 minutes.
Check foods when the oven signals. After the final stage, small sections may still
be icy; let them stand to continue thawing. Do not defrost until all ice crystals have
thawed. Shielding roasts and steaks with small pieces of foil prevents the edges
from cooking before the center of the food has defrosted. Use narrow, flat, smooth
strips of aluminum foil to cover the edges and thinner sections of the food.
MW0113M_ZAM-03752F_EN.indd 29
2010-04-07 10:24:38
