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ARRANGING
Individual foods e.g., chicken portions or chops, should be
placed on a dish so that the thicker parts are toward the
outside.
DEFROSTING GUIDE
• Do not defrost covered meat. Covering might allow cooking
to take place. Always remove outer wrap and tray. Use only
containers that are microwave-safe.
• Begin defrosting whole poultry breast-side-down. Begin
defrosting roasts fat-side-down.
• The shape of the package alters the defrosting time. Shallow
rectangular shapes defrost more quickly than a deep block.
• After
1
/3 of the defrost time has elapsed, check the food.
You may wish to turn over, break apart, rearrange or remove
thawed portions of the food.
• During defrost, the oven will prompt you to turn the food
over. At this point, open oven door and check the food.
Follow the techniques listed below for optimum defrost
results.
Then, close oven door, press the START pad to complete
defrosting.
• When defrosted, food should be cool, but softened in all
areas. If still slightly icy, return to microwave oven very
briey, or let stand a few minutes. After defrosting, allow
food to stand 5-60 minutes if there are any icy areas.
Poultry and sh may be placed under running cool water
until defrosted.
• Turn over: Roast, ribs, whole poultry, turkey breasts, hot
dogs, sausages, steaks or chops.
• Rearrange: Break apart or separate steaks, chops,
hamburger patties, ground meat, chicken or seafood pieces
and chunks of meat such as stew beef.
• Shield: Use small strips of aluminum foil to protect thin
areas or edges of unevenly shaped foods such as chicken
wings. To prevent arcing, do not allow foil to come within
1-inch of oven walls or door.
• Remove: To prevent cooking, thawed portions should be
removed from the oven at this point. This may shorten
defrost time for food weighing less than 3 lbs (1350 g).
QUANTITY
Small quantities cook faster than large quantities, also small
meals will reheat more quickly than large portions.
PIERCING
The skin or membrane on some foods will cause steam to
build up during cooking. These foods must be pierced or a
strip of skin should be peeled off before cooking to allow the
steam to escape. Eggs, potatoes, apples, sausages, etc., will
all need to be pierced before cooking. DO NOT ATTEMPT TO
BOIL EGGS IN THEIR SHELLS.
COVERING
Cover foods with microwave cling lm or a lid. Cover sh,
vegetables, casseroles and soups. Do not cover cakes,
sauces, jacket potatoes or pastry items.
COOKING INSTRUCTIONS
E29
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