Manual

GEAppfiances.com
Defrosting Guide
Time Comments
Breads, Cakes
Bread, buns or rolls (I piece) 1/4 l_m.
_Neet rolls lapprox. 12oz.) 2 to 4 ndn,
Fish and Seafood
Fillets, frozen (I lb.) 6 to 9 ndn.
Shellfish, smallpieces (I lb.) 3 to 7 ndn. Pb, e l>lo(k in (asseroh', [hrn o\er
mid l)re;(k up _dier h;fll the thne.
Fruit
Plastic pouch--I or2 1 to 5 nth_.
(lO-oz. package]
Meat
Bacon (I lb.) 2 to .5ndn. Pla(e mlol)eued p;,(kage iu o\eu,
l .el st;rod 5 minutes ;+_flerdeli'ostiug.
2 to 5 nlln. Place tl)lOl)elled });icka_e ill o\ell+
Micl'ox\r;,\ejtlst untilti'auks cruz be
Sel)_lF_lled. Eel slaHd 5 l/liiltHeS,
i[ liecessary, to com])lele deKostiHg.
Ttlrll t/lear o\er alicr hal/the lil/le+
Llse power level 1.
Franks(I lb.]
Groundmeat (I [b.y 4 to 6 ndn.
Roast"beef, lamb, veal, pork 9 to 13 nil.
per lb.
Steaks, chops and cutlets 4 to 8 n_m.
per lb.
Poultry
Chicken,broiler-fryer 14to 20mhl.
cutup (2½to 31bs.)
Chicken,whole
(2½to 3/bs.)
20 to 25 nlhl.
Cornish bee 7 to 13 ,tim.
per lb.
Turkeybreast_m6_/
3m8 nlin.
per lb.
Place mlWl_,l)t)ed meat in cooking dish.
Turn o_er alier half tile time and shield
warm areas with t_)il. When finished,
sel)arate pieces and let stand to coml)lete
deti'osting.
+iii+iiHiHilil!iii:iii+ii+++
+{
Place wrapped chicken in dish. Utlwrap
and tt:u:rt oxer after halt the time. When
finishe(t, sel)arate pieces and l/ticrow;ive
2 to 4 minutes more, if necessar};
l ,et stand to finish de/i:osting.
Pla(e wral)l)e(t (hi(ken in (lish. After halt"
Shiel(t _r_]_ _:(_S with foil. Finish
d eti'ostillg. 1t ne(essar,; rim (old ,\ratel7
in the (:a_t5 tmtil og_l)lets(an 1)e remoxe(t.
,++++++o+ lit
breast-side-up. "lhrn oxer after half the
time. Rtm (ool water in the cavity tmtil
+++++++ +
Pla(e mlwmt)t)ed breast in dish breast-
side-down..\fier halt the time, mrn oxer
mid shield '_r_It_t__t'('_S with foil. Finish
• S"
d(ti'osting. 1et stand 1 to 2 hota'.+ m
reiHgen,tor to eoml)lete defi:osting.