E – 11
Steak
Chops
Poultry
M inced Beef
Chicken
Pieces
Roast/ Beef
Pork
Lam b
DEFROSTING GUIDE
Food
* See NOTE below .
• Shield thin end of chops or steaks w ith
foil.
• Position the food w ith thinner parts in
the centre in a single layer on a
defrost rack.
If pieces are stuck together, try to sepa-
rate as soon as possible.
• Turn food over approxim ately half
w ay through defrosting. Shield w arm
portions.
• After defrost tim e, stand covered w ith
alum inium foil for 10–15 m ins.
• Rem ove from original w rapper.
Shield w ing and leg tips w ith foil.
• Place breast side dow n on a defrost
rack.
• Turn food over approxim ately half
w ay through defrosting. Shield w arm
portions.
• After defrost tim e, stand covered w ith
alum inium foil for 15–30 m ins.
N.B. After standing run under cold
w ater to rem ove giblets if necessary.
• Place frozen m inced beef on a defrost
rack.
• Turn food over approxim ately half
w ay through defrosting. Shield w arm
portions.
• After defrost tim e, stand covered w ith
alum inium foil for 10–15 m ins.
• Shield the exposed bone w ith foil.
• Place chicken on a defrost rack.
• Turn food over approxim ately half
w ay through defrosting. Shield w arm
portions.
• After defrost tim e, stand covered w ith
alum inium foil for 10–15 m ins.
• Shield the edge w ith foil strips about
2.5 cm w ide.
• Place joint w ith lean side face upw ards
(if possible) on a defrost rack.
• Turn food over approxim ately half
w ay through defrosting. Shield w arm
portions.
• After defrost tim e, stand covered w ith
alum inium foil for 15–30 m ins.
Procedure
Pow er : M ED LOW(30%)
15–17m in./500g
17–20m in./500g
15–17m in./500g
15–17m in./500g
17–20m in./500g
15–18m in./500g
Approx. Cooking Tim e
NOTE
• When freezing m inced beef, shape it into flat even sizes.
• For chicken pieces, steaks and chops, freeze separately in single flat layers and if necessary
interleave w ith freezer plastic to separate layers. This w ill ensure even defrosting.
• It is also a good idea to label the packs w ith the correct w eights.
* See NOTE below .
* See NOTE below .
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