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Fish setting
FOOD AT PAUSE
SPECIAL INSTRUCTIONS
Fillets
Steaks
Whole
Shell Fish
Crabmeat
Turn over. Separate fillets
when partially thawed.
Separate and rearrange.
Turn over.
Break apart. Turn over.
Place in a microwavable baking dish.
Carefully separate fillets under cold water.
Place in a microwavable baking dish.
Run cold water over to finish defrosting.
Place in a microwavable baking dish.
Cover head and tail with foil; do not let foil
touch sides of microwave oven. Finish
defrosting by immersing in cold water.
Place in a microwavable baking dish.
Lobster Tails
Turn over and rearrange.
Place in a microwavable baking dish.
Shrimp
Separate and rearrange.
Scallops Separate and rearrange.
Place in a microwavable baking dish.
Place in a microwavable baking dish.
‘oultry setting
FOOD AT PAUSE SPECIAL INSTRUCTIONS
Chicken
Whole (up to
9% Ibs)
cut up
Cornish
Hens
Whole
Turkey
Breast
(under 6 Ibs)
Separate pieces and
Turn over (finish defrosting
rearrange.
Turn over. Cover warm
breast-side down). Cover
areas with aluminum foil.
warm areas with aluminum
foil.
Turn over. Cover warm
areas with aluminum foil.
Turn over. Cover warm
areas with aluminum foil.
Place on a microwavable roasting rack.
Place chicken breast-side up on a micro-
Finish defrosting by immersing in cold
wavable roasting rack. Finish defrosting
water.
by immersing in cold water. Remove
giblets when chicken is partially defrosted.
Place on a microwavable roasting rack.
Finish defrosting by immersing in cold
water.
Place on a microwavable roasting rack.
Finish defrosting by immersing in cold
water.
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