Defrost Chart; Manual Defrost - Viking Built-In Convection Microwave Hood User Manual

DEFROST CHART

TOUCH FOOD
DEFROST
PAD*
Once Ground
Meat
Twice Steaks
(Chops,
fish)
3 times Chicken
Pieces
* Number of touched AFTER initial touch to access Defrost.
Note: Check foods when oven signals. After final stage, small sections may
still be icy. Let stand to continue thawing. Do not defrost until all ice crystals
are thawed.
Shielding prevents cooking from occurring before the center of the food
is defrosted. Use small smooth strips of aluminum foil to cover edges and
thinner sections of the food.

MANUAL DEFROST

If the food that you wish to defrost is not listed on the DEFROST CHART or is
above or below the limits in the AMOUNT column on the DEFROST CHART,
you need to defrost manually.
You can defrost any frozen food, either raw or previously cooked, by using
Power Level 3. Follow the exact 3-step procedure found under Time Cooking
Microwave on page 19. Estimate defrosting time and press 3 for 30% when
you select the power level.
For either raw or previously cooked frozen food the rule of thumb is approxi-
mately 5 minutes per pound. For example, defrost 5 minutes for 1 pound of
frozen spaghetti sauce.
Always stop the microwave oven periodically to remove or separate the
portions that are defrosted. If food is not defrosted at the end of the
estimated defrosting time, program the oven in 1 minute increments on
Power Level 3 until totally defrosted.
When using plastic containers from the freezer, defrost only long enough to
remove from the plastic in order to place in a microwave-safe dish.
AMOUNT
0.5 - 3.0 lb Remove any thawed pieces after each
stage. Let stand, covered, 5–10 minutes.
0.5 - 4.0 lb After each stage of defrost cycle, rear-
range and if there are warm or thawed
portions, shield with small flat pieces
of aluminum foil. Remove any meat or
fish that is nearly defrosted. Let stand,
covered, 10–20 minutes.
0.5 - 3.0 lb After each stage of defrost cycle, if there
are warm or thawed portions, rearrange
or remove. Let stand, covered, 10–20
minutes.
22
PROCEDURE