Defrosting Guide
Follow the instructions below when defrosting dif-
ferent types of food.
Type of food:
Roast beef, pork
Amount:
2.5-6.0 lbs.
Procedure:
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.
Type of food:
Steaks, chops, fish
Amount:
0.5-3.0 lbs.
Procedure:
After each stage, rearrange the
food. If there are any warm or
thawed portions of food, shield
them with narrow strips of alu-
minum foil. Remove any pieces
of food that are nearly defrost-
ed. Let stand, covered, for 5-10
minutes.
Type of food:
Ground meat
Amount:
0.5-3.0 lbs.
Procedure:
After each stage, remove any
pieces of food that are nearly
defrosted. Let stand, covered
with foil, for 5–10 minutes.
Type of food:
Chicken, whole
Amount:
2.5-6.0 lbs.
Procedure:
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.
When defrost cycle is over, let
stand, covered, for 30–60 minutes
in the refrigerator.
Type of food:
Chicken, pieces
Amount:
0.5-3.0 lbs.
Procedure:
After each stage, rearrange or
remove any pieces of food that
are nearly defrosted. Let stand
for 10-20 minutes.
Notes
Check foods when the oven signals. After the final
stage, small sections may still be icy; let them stand
to continue thawing. Do not cook until all ice crystals
have thawed.
Shielding roasts and steaks 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.
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