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Weight conversion chart
You are probably used to food weights as
being in pounds and ounces that are frac-
tions of a pound (for example 4 ounces
equals Y4pound). However, in order to enter
food weight in DEFROST, you must specify
pounds and tenths of a pound.
If the weight on the food package is in
fractionsof a pound, you can use the
following chart to convert the weight to
decimals.
NUMBER AFTER DECIMAL EQUIVALENT OUNCE WEIGHT
,10
.20
.25 One-Quarter Pound
,30
,40
,50 One-Half Pound
,60
.70
.75 Three-Quarters Pound
.80
.90
1.00 One Pound
1.6
3,2
4.0
4,8
6,4
8.0
9.6
11.2
12.0
12.8
14.4
16.0
Defrosting tips
• When using DEFROST, the weight to be
entered is the net weight in pounds and
tenths of pounds (the weight of the food
minus the container).
• Only use DEFROST for raw food,
DEFROST gives best results when food
to be thawed is a minimum of 0°F. If food
has been stored in a refrigerator-freezer
that does not maintain a temperature of
0°F or below, always program a lower
food weight (for a shorter defrosting time)
to prevent cooking the food.
• If the food Is kept outside the freezer
for up to 20 minutes, enter a lower food
weight.
• If the food Is kept outside the freezer for
more than 20 minutes, and for defrosting
ready-made food, defrost by time and
power and let stand after defrosting.
• The shape of the package alters the
defrosting time. Shallow rectangular
packets defrost more quickly than a
deep block.
• Separate pieces as they begin to defrost.
Separated pieces defrost more easily.
• You can use small pieces of aluminum
foil to shield foods like chicken wings, leg
tips,and fish tails, but the foil must not
touch the side of the oven. Foil can
damage the oven lining.
• Shield areas of food with small pieces
of foil if they startto become warm. Make
sure the foil does not touch the side of
the oven.
• For better results, a preset standing
time is included in the defrosting time.
This may make the defrosting time seem
longer than expected. (For more informa-
tionon standing time, see "Microwave
cookingtips"on page 54.)
39
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