Defrosting Tips - Whirlpool MG8120XD Use And Care Manual

Weight conversion chart
You are probably used to food weights as
being in pounds and ounces that are frac-
tions of a pound (for example, 4 ounces
equals I/* pound). However, in order to enter
food weight in AUTO DEFROST, you must
specify pounds and tenths of a pound. If the
weight on the food package is in fractions of
a pound, you can use the following chart to
convert the weight to decimals.
NUMBER
AFTER DECIMAL
EQUIVALENT OUNCE WEIGHT
.lO
1.6
.20
3.2
.25
One-Quarter Pound
4.0
.30
4.0
.40
6.4
SO
One-Half Pound
8.0
.60
9.6
.70
11.2
.75
Three-Quarters Pound
12.0
.80
12.8
.90
14.4
1 .oo
One Pound
16.0
Defrosting tips
l
When using
AUTO DEFROST, the weight
to be entered is the net weight in pounds
and tenths of pounds (the weight of the
food minus the container).
l
Only
use AUTO DEFROST for raw food.
AUTO DEFROST gives best results when
food to be thawed is a minimum of 0°F. If
food has been stored in a refrigerator-
freezer that does not maintain a tempera-
ture of 0°F or below, always program a
lower food weight (for a shorter defrosting
time) to prevent cooking the food.
l
If the food Is kept outside
the freezer
for up to 20 minutes, enter a lower food
weight.
l
If the food is kept outside
the freezer for
more than 20 minutes, and for defrosting
ready-made food, defrost by time and
power (see chart in cookbook) and let
stand after defrosting.
l
The shape of the package
alters the
defrosting time. Shallow rectangular
packets defrost more quickfy than a
deep block.
l
Separate pieces
as they begin to defrost.
Separated pieces defrost more easily.
l
You can use small pieces
of aluminum
foil to shield foods like chicken wings, leg
tips, and fish tails, but the foil must not
touch the side of the oven. Foil can
damage the oven lining.
l
Shield areas of food
with small pieces of
foil if they start to become warm.
l
For better results, a preset standing
time
is included in the defrosting time.
This may make the defrosting time seem
longer than expected. (For more informa-
tion on standing time, see "Cooking tips"
on page 59.)
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