Meat
Weight
Defrosting time
Standing time
(minutes)
(minutes)
Defrosting Tips
Defrosting meats tips & techniques
“WARNING: Do not use aluminium foil during cooking cycle.”
• 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
lamb
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 & POULTRY DEFROSTING TABLE
BEEF
Frankfurter
450g
5-6
10
minced beef
450g
8-10
10
kidney
1kg
8-12
10
liver
450g
6-7
10
roast, silverside
1.5kg
18-20
15
roast, duck
1.5-2kg
22-26
15
roast, rib (rolled)
1.5-2kg
15-20
15
roast, rump (boneless)
1.5-2kg
20-25
15
roast, sirloin
2-2.3kg
28-33
20
steak, cubed
450g
7-8
10
steak, flank
700g
9-10
10
steak, round
1kg
10-14
10
steak, sirloin
1kg
10-12
10
VEAL
chop
450g
9-10
10
minced
450g
4-5
10
steak
450g
6-8
10
LAMB
roast, leg or shoulder
2-2.3kg
28-33
15
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
breast (with bone)
2-2.5kg
18-22
20
DUCKLING
whole
2-2.5kg
30-40
25
13
