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CUT AND
WEIGHT
Scallops
1 lb.
Oysters
12 oz.
MEAT
BEEF
Ground beef
I lb.
2 Ibs.
Pot roast, chuck
under 4 lbs.
Rib roast, rolled
3 to 4 Ibs.
Rump roast
3 to 4 lbs.
Round steak
Flank steak
Sirloin steak
½ inch thick
Tenderloin steak
Stew beef
2 Ibs.
PROGRAMMED
DEFROST
TIME
7 to 9 Tin.
2 to 3 Tin.
STANDING
TIME
j 5nlin.
!
5 min.
DIRECTIONS
Defrost
in package,
if in block:
spread
out on baking
dish if in
pieces. Turn over and rearrange
during
thawing
as necessary.
Remove from package to dish.
Turn over and rearrange during
thawing as necessary.
4 to 4½ min,
8 to 9 min.
3 to 4 min. per lb.
5 to 7 min. per lb.
3 to 4 min, per lb.
3 to 4 min. per lb,
3 to 4 Tin, per lb.
3 to 4 Tin, per lb.
4 to 5 Tin. per lb.
3 to 4 Tin. per lb.
5 min.
5 min.
10 Tin.
30--45
min,
30 min.
5-- 10 Tin.
5--10 min.
5--10 Tin.
10 min,
8--10
rain.
Turn over once.* Remove thawed
portions with fork. Return
remainder.
Freeze in doughnut shape.
Turn over once."
Turn over once,*
Turn over once.*
Turn over once,*
Turn over once.*
Turn
over
once.'
Turn over once."
Turn over once.* Separate.
LAMB
Cubed
for stew
Ground
lamb
under
4 Ibs.
Chops
1 inch thick
Leg
5 to 8 Ibs.
6 to 7 Tin, per lb.
3 to 4 min. per lb.
4 to 6 min, per lb.
3 to 4 min. par lb.
5 min,
30--45
min.
15 rain,
15--20 min.
Turn over once." Separate.
Turn over once."
Turn over twice,'
Turn over twice?
Note: ::'Turning or Stirring
should
be
done
in middle
of defrosting.
24
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