English
- En-10 -
Cooking Techniques
(continued)
DEFROST
Preparing Foods for Freezing
The finished quality of the prepared food will depend on the
original quality before freezing, the care the food receives
during freezing, and the techniques and times used for
defrosting. Select fresh, good quality food and freeze as soon
as possible after purchasing.
Heavy-duty plastic wraps and bags, and freezer wrap are
suitable for use in the freezer. Meats may also be frozen in
their store packaging for short periods of time.
Notes: If aluminum foil is used for wrapping, all pieces of foil
must be removed before defrosting prevent arcing.
When WRAPPING FOR FREEZING, arrange meat, poultry,
fish and seafood in thin uniform layers. Package minced
meat in 2.5-5 cm thick rectangular, square or round shapes.
Remove giblets from fresh whole poultry. (The giblets may be
frozen separately, if desired.) Clean and dry poultry. Tie legs
and wings with string.
Remove all air before sealing plastic bags. LABEL package
with type and cut of meat, date and weight.
FREEZE foods in a freezer which is maintained at - 18°C or
lower. Defrosting time given in the charts are for thoroughly
frozen foods. (i.e. foods should be frozen at least 24 hours
before defrosting)
DEFROST
To use, select DEFROST and program the defrosting time.
Follow defrosting times and directions given in this section.
Techniques for Defrosting
1) Foods should be frozen in moisture and vapor proof
wrapping materials. Small items such as chops,
hamburger patties, fish fillets, poultry pieces etc. should
be frozen in 1 or 2 pieces layers.
2) Remove original wrapper. Set meat on a microwave
roasting rack placed in a dish. Set DEFROST and heat
for the time recommended in the chart.
3) Turn over meat or poultry two or three times during
defrost. Shield edges and unevenly shaped ends of
roasts halfway through the defrost cycle.
4) Halfway through the defrost cycle, break apart ground
beef, shrimp, scallops or crabmeat. Separate chops or
poultry pieces and remove meat that is defrosted.
5) Large roast, or whole poultry may still be icy in center.
Allow to stand.
Item
Approx. Defrost
Time per 500
g
on Time Defrost
Beef Roast
Steak
Mince
12 - 14
14 - 16
12 - 14
Lamb Roast
Chops
14 - 16
12 - 14
Fish
Fillets
Whole
Scallops
Mussels
10 - 14
12 - 14
18 - 20
12 - 14
Poultry Whole
chicken
Chicken
Pieces
Whole
turkey
Whole
duck
16 - 18
10 - 12
14 - 17
14 - 16
