GE JF635 warranty Defrosting Guide, Food Time Comments

Defrosting Guide

Food	Time	Comments
Breads, Cakes
Bread, buns or rolls (1 piece)	20 to 45 sec.
Sweet Rolls (approx. 12 oz.)	3 to 5 min.	Rearrange after half the time.
Fish and Seafood
Fillets, frozen (1 lb.)	9 to 12 min.
Shellfish, small pieces (1 lb.)	6 to 8 min.	Place block in casserole. Turn over and break up after
		half the time.
Fruit
Plastic pouch—1 to 2		Follow package directions.
(10-oz. package)
Meat
Bacon (1 lb.)	3 to 5 min.	Place unopened package in oven. Let stand 5 minutes
		after defrosting.
Franks (1 lb.)	3 to 5 min.	Place unopened package in oven. Microwave just
		until franks can be separated. Let stand 5 minutes,
		if necessary, to complete defrosting.
Ground meat (1 lb.)	7 to 9 min.	Turn meat over after half the time.
Roast: beef, lamb, veal, pork	7 to 11 min.	Turn meat over after half the time.
	per lb.
Steaks, chops and cutlets	7 to 11 min.	Place unwrapped meat in cooking dish. Turn over
	per lb.	after half the time and shield warm areas with foil.
		When finished, separate pieces and let stand to
		complete defrosting.
Poultry
Chicken, broiler-fryer	20 to 24 min.	Place wrapped chicken in dish. Unwrap and turn over
cut up (21/2 to 3 lbs.)		after half the time. When finished, separate pieces and
		microwave 2 to 4 minutes more, if necessary. Let stand
		to finish defrosting.
Chicken, whole	26 to 30 min.	Place wrapped chicken in dish. After half the time,
(21/2 to 3 lbs.)		unwrap and turn chicken over. Shield warm areas with
		foil. Finish defrosting. If necessary, run cold water in
		the cavity until giblets can be removed.
Cornish hen	11 to 17 min.	Place unwrapped hen in the oven breast-side-up. Turn
	per lb.	over after half the time. Run cool water in the cavity
		until giblets can be removed.
Turkey breast (4 to 6 lbs.)	7 to 11 min.	Place unwrapped breast in dish breast-side-down.
	per lb.	After half the time, turn over and shield warm areas
		with foil. Finish defrosting. Let stand 1 to 2 hours in
		refrigerator to complete defrosting.

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