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MEAT, FISH & POULTRY
DEFROSTING MEAT, POULTRY, FISH & SHELLFISH: TIPS & TECHNIQUES
l
You can defrost meats and poultry in their original wrapping as long as no metal is present. Remove any
metal rings, twist ties, wire or foil.
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Place meat and poultry in a shallow baking dish to catch juices.
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Defrost meat using the defrosting table. Separate items like chops, hot dogs, and bacon as soon as possi-
ble. Remove thawed portions and continue to defrost remaining pieces.
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Whole pieces of meat are ready for standing time as soon as a fork can be pushed into the center of the
meat using moderate pressure. The center will still be icy. Allow to stand until completely thawed.
Item
Amount
I
Defrosting Time
1
BEEF
frankfurter
ground beef
roast, rib (rolled)
roast, rump (boneless)
roast, sirloln tip
steak, sirloin
steak, cubed
1 lb.
1 lb.
3-4 tbs.
3-4 Ibs.
4-5 Ibs.
2 Ibs.
1 lb.
5-6 minutes
6-8 minutes
13-18 minutes
18-23 minutes
25-30 minutes
11-13 minutes
7-8 minutes
LAMB
roast, leg or shoulder
4-5 Ibs. I 25-30 minutes
VEAL
chop
ground veal
steak
1 lb
9-10 minutes
1 lb.
4-5 minutes
1 lb.
6-8 minutes
1% Ibs. 8-13 minutes
1% Ibs.
8-10 minutes
ground pork
1 lb.
5-6 minutes
PORK
chop (l/z” thick)
cubes
DEFROSTING TABLE
T
roast, loin (boneless)
CHICKEN
whole
parts
breasts (bone-in)
CORNISH HENS
WH9LE
8-12 minutes
%-‘I
Ibs.
22-28 minutes
TURKEY
~-____ T
~-______
I
parts
2-3 Ibs.
12-15 minutes
breast (bone-in)
1.~
4-5 Ibs. 16-21 minutes
~______
DUCKLING, WHOLE
4-5 Ibs. i
:
27-37 minutes
FISH FILLETS
1 lb.
6-8 minutes
SHRIMP
~- pmmtmlib-T~ 5-6 minutes
-
A
-
LOBSTER TAILS 8-9 minutes
SCALLOPS
~Ap~~~ Tm.
5-6
minutes
Standing Time
10 minutes
10 minutes
15 minutes
15 minutes
20 minutes
10 minutes
10 minutes
15 minutes
10 minutes
10 minutes
10 minutes
10 minutes
10 minutes
10 minutes
20 minutes
20 minutes
15 minutes
20 minutes
25 minutes
15 minutes
20 minutes
25 minutes
5 to 10 minutes
5 to 10 minutes
5 to 10 minutes
5 to 10 minutes
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