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CUT AND
WEIGHT
MEAT
PORK
Chops
1/2 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
1 lb.
VEAL
Roast
3 to 4 Ibs.
Chops
1/2 inch thick
VARIETY MEAT
Liver
I lb.
Tongue
1 lb.
PROGRAMMED
DEFROSTING TIME
4 to 5 min. per lb.
5 to 6 rain. per lb.
4 to 6 rain. per lb.
3 to 4 min. per lb.
1-1/2 to 2-I./2 rain.
1-1/2 to 2-1/2 rain.
2 to 4 min.
4 to 5 min.
4 to 6 min. per lb.
3 to 5 rain. pelt lb.
4 to 5 rain.
6 to 7 min.
STANDING
TIME
5-10 min.
10 min.
10 min.
30-45 min.
3-5 min.
3-5 min.
4-6 min.
5 rain.
30 min.
20 min.
I0 min.
10 rain.
*Turning or stirring should be done in the middle of the defrosting cycle.
DIRECTIONS
Separate chops halfway through
defrosting time.
Turn overonce.*
Turn over once.*
Defrost until strips separate.
Turn overonce.*
Remove thawed portions with fork.
Return remainder into oven to defrost.
Turn over once.*
Defrost until pieces can be separated.
Turn over once.*
Turn over once.*
Separate chops and continue defrosting.
Turn over once.*
Turn over once.*
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