Defrosting Tlps - Whirlpool MT2070XAB Use And Care Manual

Weight conversion chart
You are probably used to food weights as being
in pounds and ounces that are fractions of a
pound (for example 4 ounces equals 1/4 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
.20
.25
.30
.40
.50
.60
.70
.75
.80
.90
1 .oo
One-Quarter Pound
One-Half Pound
Three-Quarters Pound
One Pound
1.8
3.2
4.0
4.8
6.4
8.0
9.6
11.2
12.0
12.8
14.4
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
(taken directly from a "true" freezer). If food
has been stored in a refrigerator-freezer that
does not maintain a temperature of 0°F or
below, always program a lower food weight
(for a shorter defrosting time) to prevent
cooking the food.
l
Ii the food Is stored outslde the freezer for
up to 20 minutes, enter a lower food weight.
l
If the load Is stored outslde the freezer for
more than 20 minutes, and for defrosting
ready-made food, defrost by time and power
and let stand after defrosting.
l
The shape ol the package alters the
defrosting time. Shallow rectangular packets
defrost more quickly 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
Meld areas of load with small pieces of
foil if they start to become warm.
l
For better results, a preset standlng time
is included in the defrosting time. This may
make the defrosting time seem longer than
expected. (For more information on standing
time, see "Cooking tips" on page 39.)
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