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POULTRY/FISH
AND SEAFOOD DEFROSTING
CHART
Cut and
Weight
POULTRY
Defrosting Time at
Standing
Quick Defrost
Time
Directions
CHICKEN
Whole
2 to 3 Ibs.
cut up
2 to 3 Ibs.
11 to 13 minutes per lb.
12 to 14 minutes per lb.
45 minutes
15 minutes
Turn over once.’ Immerse in cold
water for standing time.
Turn over once.’ Separate pieces
when partially thawed.
TURKEY
~ I I I
Breast
under 4 Ibs.
11 to 13 minutes per lb.
20 minutes
Turn over once.’
CORNISH HENS
Whole
1 to
I'/2
Ibs.
12 to 13 minutes per lb.
25 minutes
Turn over once.* Immerse in cold
water for standing time.
FISH AND SEAFOOD
FISH
Fish fillets
1 lb.
Fish steaks
1 lb.
Whole fish
8 to 10 oz.
Lobster tails
8 oz. pkg.
Crab legs
8 to 10 oz.
Crabmeat
6 oz.
Shrimp
1 lb.
Scallops
1 lb.
12 to 13 minutes
12 to 13 minutes
7 to 9 minutes
8 to 9 minutes
6 to 8 minutes
7 to 9 minutes
9 to 10 minutes
13 to 14 minutes
10 minutes
10 minutes
5-10 minutes
10 minutes
Defrost in package on dish. Turn
over once.* After defrosting,
carefully separate fillets under cold
water.
Defrost in package on dish.
After defrosting, carefully separate
steaks under cold running water.
Use a shallow dish; the shape of the
fish determines size. Cover the head
with aluminum foil. Be carefull not to
let foil touch sides or door of oven.
Turn over once: The fish should be
icy when removed from oven. Finish
thawing while standing at room
temperature.
Remove from package to baking
dish. Rinse under cold running
water.
Use a glass baking dish. Break the
legs apart and turn over once. Rinse
under cold running water.
Defrost in package on dish. Break
apart and turn over once. After
defrosting immerse in cold water.
Remove from package to dish.
Spread loosely in baking dish and
rearrange during thawing as
necessary. Rinse under cold running
water.
Defrost in package, if in block;
spread out on baking dish if in
pieces. Turn over and rearrange
during thawing as necessary.
* Turning or stirring should be done after VI of the defrosting cycle.
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