Defrosting Tips & Techniques
FOOD
MANUAL DEFROST
TIME at 300 W
(min/kg) (min/lb)
DURING DEFROSTING
AFTER DEFROSTING
Standing Time Rinse
Fish and Seafood
[up to 3 lbs. (1.4
kg
)]
Crabmeat
12 6 Break apart/Rearrange
5 min. YES
Fish Steaks 10 to 12 5 to 6 Turn over
Fish Fillets 10 to 12 5 to 6 Turn over/Rearrange
Sea Scallops 10 to 12 5 to 6 Break apart/
Remove defrosted pieces
Whole fish 10 to 12 5 to 6 Turn over
Meat
Ground Meat
8 to 10 4 to 5 Turn over/Remove
defrosted portion
10 min.
NO
Roasts
[2½-4 lbs. (1.1-1.8
kg
)]
8 to 16 4 to 8
Turn over
30 min. in fridge.
Chops/Steak 12 to 16 6 to 8
Turn over/Rearrange
5 min.
Ribs/T-bone 12 to 16 6 to 8 Turn over/Rearrange
Stew Meat 8 to 16 4 to 8 Break apart/Rearrange/
Remove defrosted pieces
Liver (thinly sliced) 8 to 12 4 to 6 Drain liquid/Turn over/
Separate pieces
Bacon (sliced) 8 4 Turn over ----
Poultry
Chicken, Whole
[up to 3 lbs. (1.4 kg)]
8 to 12 4 to 6 Turn over
20 min. in fridge
YES
Cutlets 8 to 12 4 to 6 Break apart/Turn over/
Remove defrosted Pieces
5 min.
Pieces 8 to 12 4 to 6 Break apart/Turn over
10 min.
Cornish hens 12 to 16 6 to 8 Turn over
Turkey Breast
[5-6 lbs. (2.3-2.7
kg
)]
12 6
Turn over
20 min. in fridge
Preparation For Freezing:
1. Freeze meats, poultry, and fish in packages with only one or two
layers of food. Place wax paper between layers.
2. Package in heavy-duty plastic wraps, bags (labeled “For Freezer”),
or freezer paper.
3. Remove as much air as possible.
4. Seal securely, date, and label.
To Defrost:
1. Remove wrapper. This helps moisture to evaporate. Juices from
food can get hot and cook the food.
2. Set food in microwave safe dish.
3. Place roasts fat-side down. Place whole poultry breast-side down.
4. Select power and minimum time so that items will be under-
defrosted.
5. Drain liquids during defrosting.
6. Turn over (invert) items during defrosting.
After Defrosting:
1. Large items may be icy in the center. Defrosting will complete
during Standing Time.
2. Let stand, covered, following standing time directions on page 28.
3. Rinse foods indicated in the chart.
4. Items which have been layered should be rinsed separately or
have a longer standing time.
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