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16
Defrost
The Defrost feature can be used, or the microwave oven can be
manually set to defrost by using 30% cook power.
■ For optimal results, food should be 0°F (-18°C) or colder
when defrosting.
■ Unwrap foods and remove lids (from fruit juice) before
defrosting.
■ Shallow packages will defrost more quickly than deep
blocks.
■ Separate food pieces as soon as possible during or at the
end of the cycle for more even defrosting.
■ Foods left outside the freezer for more than 20 minutes or
frozen ready-made food should not be defrosted using the
Defrost feature, but should be defrosted manually.
■ Use small pieces of aluminum foil to shield parts of
food such as chicken wings, leg tips, and fish tails. See
“Aluminum Foil and Metal” first.
■ Times and cooking powers have been preset for defrosting
a number of food types.
■ Manual Defrost requires that a cook time and power level be
entered if using other than 30% cook power.
Use the following chart as a guide.
DEFROST CHART
FOOD CODE WEIGHT
Poultry* 1 0.1 – 6.6 lbs (45 g – 3 kg)
Meats* 2 0.1 – 6.6 lbs (45 g – 3 kg)
Fish* 3 0.1 – 6.6 lbs (45 g – 3 kg)
Bread 4 0.1 – 2.0 lbs (45 g – 907 g)
Juice 5 6, 12, or 16 oz (177, 355, or 473 mL)
Manual 6 Default power level 30%
* See the Defrost Preparation Chart at end of “Defrost” section
for cuts, sizes, and instructions.
Use the following chart as a guide when defrosting meat,
poultry, or fish.
DEFROST PREPARATION CHART
MEAT
Beef: ground, steaks,
roast, stew
The narrow or fatty areas of
irregular shaped cuts should
be shielded with foil before
defrosting.
Do not defrost less than ¼
lb (113 g) or two 4 oz (113 g)
patties.
Place all meats in microwave-
safe baking dish.
Lamb: stew and chops
Pork: chops, ribs, roasts,
sausage
POULTRY
Chicken: whole and cut up Place in microwave-safe baking
dish, chicken breast side up.
Remove giblets from whole
chicken.
Cornish hens
Turkey: breast
FISH
Fillets, Steaks, Whole,
Shellsh
Place in microwave-safe baking
dish.
Steam Cooking
Steam Cook is a sensor cooking function that uses
microwaves to steam food. Always use steamer vessel. See
the “KitchenAid™ Steamer Vessel” section before using. Use
Steam Cook for foods such as vegetables, fish, and potatoes.
■ Times and cooking powers have been preset for steaming
a number of food types.
■ Manual Steam Cook requires that a cook time be entered.
■ It is recommended to add ½ cup (125 mL) of water to
Steamer Vessel before steaming.
Use the following chart as a guide.
STEAM COOKING CHART
FOOD CODE QUANTITY
Potatoes 1 2–6 cups (500 mL–1.5 L)
Fresh vegetables 2 2–6 cups (500 mL–1.5 L)
Frozen vegetables 3 2–6 cups (500 mL–1.5 L)
Fish 4 8–16 oz (227–454 g)
Shrimp 5 5–10 oz (142–283 g)
Manual 6 Sensing
Popcorn
■ Do not use regular paper bags or glassware.
■ Pop only 1 package of popcorn at a time.
■ Follow manufacturer’s instructions when using a microwave
popcorn popper.
■ Listen for popping to slow to 1 pop every 1 or 2 seconds,
and then stop the cycle. Do not repop unpopped kernels.
■ For best results, use fresh bags of popcorn.
■ Cooking results may vary by brand and fat content.
■ Recommended bag sizes are 3.5 oz, 3.0 oz, and 1.75 oz.
NOTE: Follow the instructions provided by the microwave
popcorn manufacturer.
Keeping Food Warm
Hot cooked food can be kept warm in the microwave oven.
■ Cover plates of food.
■ Cover foods that were covered while being cooked.
■ Do not cover baked goods such as pastries, pies, turnovers,
etc.
WARNING
Food Poisoning Hazard
Do not let food sit in oven more than one hour before
or after cooking.
Doing so can result in food poisoning or sickness.
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