CUT AND WEIGHT
Scallops 1 lb.
Oysters 12 oz.
MEAT
BEEF
Ground beef
Ilb.
2 Ibs.
Pot roast, chuck under 4 lbs.
Rib roast, rolled
3 to 4 Ibs.
Rump roast 3 to 4 lbs.
Round steak
Flank steak
Sirloin steak ½ inch thick
Tenderloin steak
Stew beef 2 Ibs.
LAMB
Cubed for stew
Ground lamb
under 4 Ibs.
Chops
1 inch thick
Leg
5 to 8 Ibs.
PROGRAMMED DEFROST TIME
7 to 9 Tin.
2 to 3 Tin.
4 to 4½ min,
8 to 9 min.
3 to 4 min. per lb.
5 to 7 min. per lb.
3 to 4 min, per lb.
3 to 4 min. per lb,
3 to 4 Tin, per lb.
3 to 4 Tin, per lb.
4 to 5 Tin. per lb.
3 to 4 Tin. per lb.
6 to 7 Tin, per lb.
3 to 4 min. per lb.
4 to 6 min, per lb.
3 to 4 min. par lb.
STANDING
TIME
j5nlin.
!
5 min.
5min.
5min.
10 Tin.
30 min.
10 min,
5 min,
15 rain,
DIRECTIONS
Defrost in package, if in block: spread out on baking dish if in pieces. Turn over and rearrange during thawing as necessary.
Remove from package to dish. Turn over and rearrange during thawing as necessary.
Turn over once.* Remove thawed
portions with fork. Return remainder.
Freeze in doughnut shape.
Turn over once."
Turn over once,*
Turn over once.*
Turn over once,*
Turn over once.*
Turn over once.'
Turn over once."
Turn over once.* Separate.
Turn over once." Separate.
Turn over once."
Turn over twice,'
Turn over twice?
Note: ::'Turning or Stirring should be
done in middle of defrosting.
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