Defrostlng Tlps - Whirlpool MG207OXAQ 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
.lO
.20
.25 One-Quarter Pound
30
.40
50 One-Half Pound
.60
.70
.75 Three-Quarters Pound
.80
.90
1 .oo
One Pound
Defrosting tips
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When uslng
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).
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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.
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If
the
food
Is stored outside
the freezer for
up to 20 minutes, enter a lower food weight.
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tf
the
food
Is stored
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.
EQUIVALENT OUNCE WEIGM
1.6
3.2
4.0
4.6
6.4
8.0
9.6
11.2
12.0
12.6
14.4
16.0
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The
shape
of
the package
alters the
defrosting time. Shallow rectangular packets
defrost more quickly than a deep block.
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Separate pieces
as they begin to defrost.
Separated pieces defrost more easily.
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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.
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Shleld areas
of food with small pieces of
foil if they start to become warm.
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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 information on standing
time, see "Cooking tips" on page 44.)
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