User guide

Defrosting guidelines
Fbod/Quantity
1. se
%
tting
min.
2. se
%
itting
min.
Special instructions
stand
ing
time
min.
Meat and poultry
Joints per 450 g/1 lb.
100
1 30
12-14
Turn joint over occasionally
10-15
Cops and steaks per
450 g/1 lb.
30
10-14
- -
Turn meat over
occasionally
5-10
Cubed meat per
450 g/1 lb.
30
10-12
- -
Rearrange in dish halfway
through
10-15
Minced meat and
sausage meat per
450 g/1 lb.
30
10-12
-
-
Separate with fork halfway
through
10-15
Offal (liver, kidneys)
per 450 g/1 lb.
30
8-10
-
-
Separate and rearrange in
dish halfway through
10-15
Whole chicken per
450 g/1 lb.
30
13-15
Turn chicken over every
10 mins. Remove giblets if
any. Cover warm areas with
foil
10-15
Chicken portions per
450 g/ 1 lb.
30
13-15
-
- Rearrange portions halfway
through with thick parts to
the outside of the dish
5-10
Duck 1.5-2 kg
(3>/2-4W lb.)
100
3
30
15-20
Turn duck over after first
time and again during 2nd
cycle. Cover warm area
with foil
10-15
Fish
Rllets 450 g/1 lb.
30 9-12
-
-
Separate fillets after 5 mins
10-15
Whole fish per
450 g/1 lb.
30
10-12
-
-
Cover thin parts with foil
15-20
Prawns per 225 g/8 oz. 30
3-5
Break up with fork after
2 mins
3-5
16