Sharp R-350A Operation Manual page 33

DEFROST MENU GUIDE
No. Menu
Steak/Chops
1
Roast Meat
Beef/Pork
Lamb
2
Poultry
3
Chicken Pieces
4
Foods not listed in the Guide can be defrosted using M•LOW setting.
NOTE: When freezing minced meat, 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.
Quantity
min-max
• Shield thin end of chops or steaks
0.1-3.0 kg
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.
• When the oven has stopped,
remove defrosted pieces, turn
over and shield the warm
portions of remaining pieces.
• After defrost time, stand covered
with aluminium foil.
• Shield the edge with foil strips
about 2.5cm wide.
0.5-3.0 kg
• Place joint with lean side face
0.5-2.5 kg
upwards (if possible) on the
defrost rack.
• When the oven has stopped, turn
over and shield the warm portions.
• After defrost time, stand covered
with aluminium foil.
• Remove from original wrapper.
1.0-4.0 kg
Shield wing and leg tips with foil.
• Place breast side down on a defrost
rack.
• When the oven has stopped, turn
over and shield the warm portions.
• After defrost time, stand covered
with aluminium foil.
N.B. After standing run under cold
water to remove giblets if
necessary.
• Shield the exposed bone with
0.1-3.0 kg
foil.
• Place chicken pieces on a defrost
rack.
• When the oven has stopped,
remove any defrosted pieces,
turn over and shield the warm
portions of remaining pieces.
• After defrost time, stand covered
with aluminium foil.
• See NOTE below.
E-12
Procedure
Standing
Time
(minutes)
5-30
5-60
5-50
5-15