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PROGRAMMED DEFROSTING CHART (Cont'd)
CUT AND PROGRAMMED STAI_ _ DIRECTIONS
WEIGHT DEFROSTING TIME TIME
MEAT
PORK
Chops
½ inch thick
1 inch thick
Spareribs,
Country-style ribs
2 to 3 Ibs.
Roast
Under 4 Ibs.
Bacon
I lb.
Sausage, bulk
I lb.
Sausage, links
i lb.
Hot dogs
I lb.
VEAL
Roast
3 to 4 Ibs.
Chops
V2inch thick
VARIETY MEAT
Liver
1 lb.
Tongue
1 lb.
4 to 5 min. per lb.
5 to 6 min. per lb.
4 to 6 rain. per lb.
3 to 4 rain. per lb.
1V2to 2Y2 min.
IVzto 2V2 min.
2 to 4 rain.
4 to 5 min.
4 to 6 min. per lb.
3 to 5 min. per lb.
4 to 5 min.
6 to 7 rain.
5-10 miin.
10 ml
10 mi:
30-41 rain.
3-5 min.
3-5 rain.
4-6 min.
5 min.
30 mi,,.
20 mi_
10 miJ
10 mil
Separate chops halfway through
defrosting time.
Turn over once.*
Turn over once.*
Defrost until strips separate.
Tum over once.*
Remove thawed portionswith fork.
Return remainder into oven
to defrost.
Turn over once.*
Defrost untilpieces can be
separated,
Turn over once.*
Turn over once.*
Separate chops and continue
defrosting.
Turn over once.*
Tum over once.*
* 'Fuming or stirring should be done in the middle
of the defrosting cycle.
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