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Defrosting in your microwave oven
Special instructions for defrosting different types of meat are given in the chart below. Here are
some additional tips for best defrosting results:
l
Use two defrosting periods with a 10 minute standing time in between.
l
At the end of the final standing time, the center of the meat should still have ice crystals.
l
Remove pieces of meat which begin to cook and/of cover cooked edges with small pieces of
aluminum foil.
l
Rotate and turn the item over before starting the second defrost period.
l
If additional defrosting time is needed, add time in 1 minute periods only. Too much time will cause
the edges of the food to cook.
ITEM
Flsh b Seaiood
Fillets, 1 lb pkg
Lobster Tails
2 @ (B-12 oz each)
Shrimp, 6 oz pkg
120zpkg
Meat, Beef:
Ground Beef, 1 lb
Roasts -
Rolled Rib
Sirloin Tip
3 to 4 tbs.
Chuck, 3 to 4 Ibs
Steaks-
Cubed, YZ lb
Rib Eve, T-bone
or Tenderloin
2to3Ibs
Round or Sirloin
2to3Ibs
Stew Meat
lto2Ibs
FIRST
DEFROST
PERIOD
2 min
2 min
1 min
2 min
2 min
B min
7 min
1 min
2 min
3 min
3 min
FIRST
STANDING
TIME
10 min
10 min
10 min
10 min
IO min
10 min
10 min
10 min
10 min
10 min
10 min
SECOND
DEFROST
PERIOD
IV2 min
2 min
1 min
2 min
11/z
min
B min
7 min
1 min
2 min
2Y2 min
2 min
FINAL
STANDING
TIME
15-30 min
IO-15 min
lo-15 min
lo-15 min
15-30 min
1%2 hours
I%2 hours
15-30 min
15-30 min
15-30 min
15-30 min
Carefully separate
and rinse under cold
water to finish thawing.
See Fillet instructions.
See Fillet instructions.
See Fillet instructions.
Turn over before
2nd defrost period.
Shield edges with
foil. Turn over after 1st
defrost period.
See Rolled Rib
instructions.
Shield edges wrth
foil. Turn over after 1st
defrost period.
See Rib Eye
instructions.
Break cubes apart
before final standing
time.