User Manual Guide Sheet

38 / 90 EN Over The Range Microwave Oven / User Manual
COOKING INSTRUCTIONS10
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 soft-
ened in all areas. If still slightly icy, return to
microwave oven very briefly, or let stand a few
minutes. After defrosting, allow food to stand
5-60 minutes if there are any icy areas.
Poultry and fish 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, chick-
en 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 arc-
ing, 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 weigh-
ing 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 film or a lid.
Cover fish, vegetables, casseroles and soups.
Do not cover cakes, sauces, jacket potatoes or
pastry items.
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