Sharp Carousel R-220F Manuel d'utilisation et manuel de cuisson - Page 13
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Defrosting Chart
Food
Steak
Chops
*See NOTE below.
Poultry
Minced Beef
*See NOTE below.
Chicken
Pieces
*See NOTE below.
Roast/ Beef
Lamb
NOTE: When freezing minced beef, shape it into flat even sizes.
For chicken pieces, steaks and chops, freeze separately in single flat layers and if necessary
interleave with freezer plastic to separate layers. This will ensure even defrosting.
It is also a good idea to label the packs with the correct weights.
Approx.Cooking Time
12–14min./500g
13–15min./500g
12–14min./500g
12–14min./500g
13–15min./500g
12–14min./500g
Procedure
• Shield thin end of chops or steaks with foil.
• Position the food with thinner parts in the centre in
a single layer on a defrost rack.
If pieces are stuck together, try to separate as soon
as possible.
• Turn food over approximately half way through
defrosting. Shield warm portions.
• After defrost time, stand covered with aluminium
foil for 10–15 mins.
• Remove from original wrapper.
Shield wing and leg tips with foil.
• Place breast side down on a defrost rack.
• Turn food over approximately half way through
defrosting. Shield warm portions.
• After defrost time, stand covered with aluminium
foil for 15–30 mins.
N.B. After standing run under cold water to
remove giblets if necessary.
• Place frozen minced beef on a defrost rack.
• Turn food over approximately half way through
defrosting. Shield warm portions.
• After defrost time, stand covered with aluminium
foil for 10–15 mins.
• Shield the exposed bone with foil.
• Place chicken on a defrost rack.
• Turn food over approximately half way through
defrosting. Shield warm portions.
• After defrost time, stand covered with aluminium
foil for 10–15 mins.
• Shield the edge with foil strips about 2.5 cm wide.
• Place joint with lean side face upwards (if pos-
sible) on a defrost rack.
• Turn food over approximately half way through
defrosting. Shield warm portions.
• After defrost time, stand covered with aluminium
foil for 15–30 mins.
12
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