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1. Touch TIME
DEFROST pad.
2. Enter the defrost-
ing time you want.
3. Touch START pad.
(Defrost starts)
When the defrost
time is over, you
will hear four
beeps and END
will display.
TIME DEFROST
This feature allows you to choose the
time you want to defrost.
The Time Defrost Chart provides
some basic guidelines for using Time
Defrost.
Example: To defrost for 2 minutes.
15
TIME DEFROST CHART
FOOD TIME SPECIAL INSTRUCTIONS
MEAT
Bacon (1 lb.) 2 - 4 minutes Turn meat over at beep. Stand for 5 minutes after defrosting.
Ground meat (1 lb.) 4
1
⁄2 - 6 minutes Turn meat over at beep. Stand for 5 minutes after defrosting.
Roasts 4
1
⁄2
- 6 minutes Turn meat over at beep. Shield warm areas with foil.
Stand for 5 to 10 minutes.
Steaks, chops and cutlets 4
1
⁄2
- 6 minutes per lb. Same as above.
POULTRY
Chicken, broiler-fryer 13 - 16 minutes Turn meat over at beep. Shield warm areas with foil.
cut up (2
1
⁄
2 to 3 lbs.) Stand for 20 to 30 minutes. Cover with foil.
Chicken, Whole (2 to 3 lbs.) 15 - 18 minutes Turn meat over at beep. Shield warm areas with foil.
Stand for 20 to 30 minutes. Cover with foil.
Cornish hen 5 - 7 minutes per lb. Turn meat over at beep. Shield warm areas with foil.
Stand for 20 to 30 minutes. Cover with foil.
FISH & SEAFOOD
Fillets (1 lb.) 4 - 5
1
⁄
2 minutes Place block in casserole. Turn food over and break up
Shellfish, small pieces (1 lb.) 4 - 5 minutes after beep. Stand for 5 minutes.
NOTE : Defrost times are approximate and are intended as guidelines.
2 0 0
To avoid risk of property
damage:
➣ Do not use rack to pop
popcorn.
➣ Rack must be on the four
plastic supports when used.
➣ Use the rack only when
cooking food on rack
position.
➣ Do not cook with rack on
floor of the oven.
CAUTION
USE OF THE
METAL RACK
The metal rack gives you extra space
when cooking in more than one con-
tainer at the same time.
To use rack:
1. Place rack securely in the four
plastic supports.
• Rack MUST NOT touch metal
walls or back of microwave
oven.
2. Place equal amounts of food
both ABOVE and BELOW rack.
• Amount of food must be
approximately the same to
balance out cooking energy.