User guide

Meat Weight
Defrosting time Standing time
(minutes) (minutes)
Defrosting Tips
Defrosting meats tips & techniques
“WARNING: Do not use aluminium foil during cooking cycle.”
• You can defrost meats in their original wrapping as long as no metal is present. Remove any metal rings,
twist ties, wire or foil.
• Place meat in a shallow baking dish to catch juices.
• Defrost meats only as long as necesssary. Separate items like chops, sausages and
lamb
as soon as
possible. Remove defrosted portions and continue to defrost remaining pieces.
• Whole pieces of meat are ready for standing time as soon as a fork can be pushed into the centre of the
meat using moderate pressure. The centre will still be icy. Allow to stand until completely thawed.
• Defrost meat on defrost mode.
MEAT & POULTRY DEFROSTING TABLE
BEEF
Frankfurter 450g 5-6 10
minced beef 450g 8-10 10
kidney 1kg 8-12 10
liver 450g 6-7 10
roast, silverside 1.5kg 18-20 15
roast, duck 1.5-2kg 22-26 15
roast, rib (rolled) 1.5-2kg 15-20 15
roast, rump (boneless) 1.5-2kg 20-25 15
roast, sirloin 2-2.3kg 28-33 20
steak, cubed 450g 7-8 10
steak, flank 700g 9-10 10
steak, round 1kg 10-14 10
steak, sirloin 1kg 10-12 10
VEAL
chop 450g 9-10 10
minced 450g 4-5 10
steak 450g 6-8 10
LAMB
roast, leg or shoulder 2-2.3kg 28-33 15
CHICKEN
whole 1.2-1.5kg 26-30 20
parts 1.2-1.5kg 14-17 15
breasts (with bone) 1-1.5kg 10-14 20
drumsticks 450g 9-10 10
thighs 450g 9-10 10
wings 700g 8-12 10
TURKEY
parts 1-1.5kg 14-16 15
breast (with bone) 2-2.5kg 18-22 20
DUCKLING
whole 2-2.5kg 30-40 25
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