PROGRAMMED | DEFROSTING | CHART | (Cont'd) |
|
CUT AND | PROGRAMMED | STANDi | ',3 | DIRECTIONS |
WEIGHT | DEFROSTING TIME | TIME |
|
|
POULTRY |
|
|
|
|
Chicken |
|
|
|
|
Whole |
|
|
|
|
2 to 3 Ibs. | 5 to 7 min. per lb. | rain. | Turn over once.* | |
|
|
|
| Immerse in cold water for standing |
|
|
|
| time. |
Cut | up |
|
2 to | 3 lbs. | 4 to 5 min. per lb. |
TURKEY |
|
Whole |
|
Under 8 Ibs. | 3 to 4 min. per lb. |
Turn over | once.* | |
| Separate | pieces when partially |
| thawed. |
|
60 min. | Turn over once.* |
| Immerse in cold water for standing |
| time. |
Breast
Under 4 Ibs.
Drumsticks
1 to 1 Vz lbs.
Roast, boneless 2 to 4 Ibs.
CORNISH HENS Whole
I. 1 to 1V2"Ibs.
2. I to 1V2 Ibs. ea.
3 to 4 min. per lb.
4 to 5 min. per lb.
2V2 to 3 min. per lb.
I0 to II min. per lb.
9 to 10 min. per lb.
20 | min. | Turn over | once.* |
Turn over | once.* | ||
|
| Separate | pieces when partially |
|
| thawed. |
|
10 | min. | Remove from foil pan. | |
|
| Cover with waxed paper. | |
20 | min. | Turn | over | once.* |
20 | min. | Tum | over | once.* |
*Turning or stirring should be done in the middle of the defrosting cycle.
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