GE HVM1540 Defrosting Guide, Food, Operating Instructions, Time, Comments, Breads, Cakes, Fruit

Operating Instructions

Defrosting Guide

Food	Time	Comments
Breads, Cakes
Bread, buns or rolls (1 piece)	1 min.
Sweet rolls (approx. 12 oz.)	3 to 5 min.
Fish and Seafood
Fillets, frozen (1 lb.)	6 to 8 min.
Shellfish, small pieces (1 lb.)	5 to 7 min.	Place block in casserole. Turn over and
		break up after half the time.
Fruit
Plastic pouch—1 to 2	3 to 6 min.
(10-oz. package)
Meat
Bacon (1 lb.)	2 to 5 min.	Place unopened package in oven.
		Let stand 5 minutes after defrosting.
Franks (1 lb.)	2 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.)	5 to 7 min.	Turn meat over after half the time.
Roast: beef, lamb, veal, pork	12 to 16 min.	Use power level 1.
	per lb.
Steaks, chops and cutlets	5 to 7 min.	Place unwrapped meat in cooking dish.
	per lb.	Turn over after half the time and shield
		warm areas with foil. When finished,
		separate pieces and let stand to complete
		defrosting.
Poultry
Chicken, broiler-fryer	15 to 19 min.	Place wrapped chicken in dish. Unwrap
cut up (21⁄2 to 3 lbs.)		and turn over after half the time. When
		finished, separate pieces and microwave
		2–4 minutes more, if necessary. Let stand
		to finish defrosting.
Chicken, whole	17 to 21 min.	Place wrapped chicken in dish. After half
(21⁄2 to 3 lbs.)		the time, 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	7 to 13 min.	Place unwrapped hen in the oven breast-
	per lb.	side-up. Turn over after half the time.
		Run cool water in the cavity until giblets
		can be removed.
Turkey breast (4 to 6 lbs.)	5 to 9 min.	Place unwrapped breast in dish breast-
	per lb.	side-down. After half the time, turn over
		and shield warm areas with foil. Finish
18		defrosting. Let stand 1–2 hours in
		refrigerator to complete defrosting.