AUTO DEFROSTING
Defrosting in the microwave oven is a great time saver. The AUTO DEFROST pad simplifies the process greatly. Items can be defrosted with appropriate power settings which adjust automatically during the defrosting cycle. Consult charts in this chapter for directions on how to use this helpful feature.
GENERAL INFORMATION
➪Put the food in a microwave casserole (small pieces such as cubes or strips).
➪To determine the weight of the food items, use the weight on the package as purchased or weigh at home on a kitchen scale. Round the number to the nearest tenth of a ‘kg’ and select that desired defrosting werght.
➪The shape of food items, especially larger ones, will vary and affect the way they defrost. On the defrosting charts, note that large items require a 2+1 touch for more effective defrosting. Always check the status after the standing time. Fish, seafood and poultry should still be somewhat icy in the center then held under cold running water to finish defrosting. If more time is needed, use DEFROST by time to add time in small increments.
➪Halfway through the defrosting process, a series of beeps will indicate that it is time to change the position of the item being defrosted. This includes turning over the item, rotating the item, separating defrosted pieces or sections or shielding.
➪Shielding means to use a 5cm strip of aluminum foil to protect thinner or unevenly shaped parts from beginning to cook. Microwave energy will not penetrate the foil. Some rules apply to the use of foil:
•Never cover more than
•Do not let the foil pieces touch each other or the sides of the microwave oven.
•Be sure that all ends are tucked under and lie flat to the food. Remember to adjust foil when item is turned over and cover with wax paper.
➪To prepare food for freezer storage (and later defrosting), wrap tightly in moisture proof packaging. If using freezer plastic bags, be sure to let all the air out to prevent freezer burn on the food. Package so food is as evenly shaped as possible for ease in defrosting.
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