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- Eng-27 -
English
DEFROST
Preparing Foods for Freezing
The finished quality of the prepared food will depend
on the original quality before freezing, the care the
food receives during freezing, and the techniques and
times used for defrosting. Select fresh, good quality
food and freeze as soon as possible after purchasing.
Heavy-duty plastic wraps and bags, and freezer wrap
are suitable for use in the freezer. Meats may also
be frozen in their store packaging for short periods of
time.
Notes: If aluminum foil is used for wrapping, all
pieces of foil must be removed before defrosting
prevent arcing.
When WRAPPING FOR FREEZING, arrange meat,
poultry, fish and seafood in thin uniform layers.
Package minced meat in 2.5-5 cm thick rectangular,
square or round shapes.
Remove giblets from fresh whole poultry. (The giblets
may be frozen separately, if desired.) Clean and dry
poultry. Tie legs and wings with string.
Remove all air before sealing plastic bags. LABEL
package with type and cut of meat, date and weight.
FREEZE foods in a freezer which is maintained at -
18 °C or lower. Defrosting time given in the charts on
page 28 are for thoroughly frozen foods. (i.e. foods
should be frozen at least 24 hours before defrosting)
DEFROST
To use, select 300 W and program the defrosting
time. Follow defrosting times and directions given in
this section and page 28.
Techniques for Defrosting
1) Foods should be frozen in moisture and vapor
proof wrapping materials. Small items such as
chops, hamburger patties, fish fillets, poultry
pieces etc. should be frozen in 1 or 2 pieces
layers.
2) Remove original wrapper. Set meat on a
microwave roasting rack placed in a dish. Set
300 W and heat for the time recommended in the
chart on page 28.
3) Turn over meat or poultry two or three times
during defrost. Shield edges and unevenly
shaped ends of roasts halfway through the defrost
cycle.
4) Halfway through the defrost cycle, break apart
ground beef, shrimp, scallops or crab meat.
Separate chops or poultry pieces and remove
meat that is defrosted.
5) Large roast, or whole poultry may still be icy in
center. Allow to stand.
Cooking Techniques (continued)
F0003BW60HP.indd Sec1:27 2017/7/3 13:35:41
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