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Defrosting in your microwave oven
Special instructions for defrosting differenttypes 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/or 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 in1 minute periods only. Too much time will cause
the edges of the food to cook.
ITEM
Fish & Seafood
Frllets. 1 lb pkg
Lobster Tolls
2 @ (8-12 oz each)
Shrimp,
6 oz pkg
12 oz pkg
Meat, Beef:
Ground Beef, 1 I b
Roasts -
Rolled Rib
Strlorn Tip
3to4Ibs
Chuck, 3 to 4 Ibs
Steaks-
Cubed, II. lb
Rib Eye, T-bone
or Tenderloin
2 to 3 Ibs
Round or Sirloin
l’/zto2 Ibs
Stew Meat
lto2Ibs
FIRST
DEFROST
PERIOD
2 mm
2 mm
1 min
2 min
2 min
a
min
7 min
1 mm
2 min
3 min
3 min
FIRST
STANDING
TIME
10 mm
10 mm
10 min
10 min
10 mm
10 min
10 min
10 mm
10 min
IO mm
10 min
SECOND
DEFROST
PERIOD
2 mm
2 mm
1 mm
2 min
2 mm
0 mm
7 min
1 min
2 min
3 min
2 min
FINAL
STANDING
TIME
15-30 mm
IO-15 min
IO-15 min
lo-15 min
15-30 min
I’ ~3-2 hours
1’ ~a-2 hours
15-30 mm
15-30 min
15-30 min
15-30 min
INSTRUCTIONS
Carefully separate
and rinse under cold
water to finish thawing.
See Fillet instructions
See Fillet instructions
See Fillet instructions.
Shield edges with
foil. Turn over after 1st
defrost period
See Rolled Rib
instructions.
Shield edges with
foil. Turn over after 1st
defrost period.
See Rib Eve
instructions.
Break cubes apart
before final standing
time
10