Defrosting Guidelines
By selecting the DEFROST power level, from the microwave power pad, and setting a time, you can defrost food in your microwave. The biggest problem is getting the inside defrosted before the outside starts to cook.
For this reason a defrost program alternates between a defrost power and a standing time. The name for this type of defrost is cyclic and during the
standing stages there is not any microwave power in the oven, although the light will remain on and the turntable will turn. The automatic stand times ensure a more even defrost but it is still necessary to allow for standing time before use. Place foods in a suitable container. Meat joints and chickens should be placed on an upturned saucer or on a plastic rack if you have one.
TIPS
1Check foods during defrosting. Foods vary in their defrosting speed.
2It is not necessary to cover the food.
3Always turn or stir the food especially when
the oven “beeps’’. Shield if necessary (see point 5).
4Minced meat/chops/chicken portions should be broken up or separated as soon as possible and placed in a single layer.
Separate chops and small items | Chickens and joints of meat will |
e.g. bread slices where possible. | require shielding during defrosting. |
Turn dense foods and meat 2/3 | Break up small items e.g. minced |
times during defrosting. | meat, frequently during defrosting. |
5Shielding prevents food cooking. It is essential when defrosting chickens and joints of meat. The outside thaws out first, so protect wings/breast/fat with smooth pieces of aluminium foil secured with cocktail sticks.
6Allow standing time so that the centre of the food thaws out.
(minimum 1 hour for joints of meat and whole chickens).
19
