Defrosting Chart - Sharp R-21ATP Operation Manual

A30317, SUK R-21AT O/M
D
EFROSTING CHART
MANUAL DEFROSTING
FOOD DEFROSTING
TIME
Beef, Lamb &
18 mins
Pork Joints /450g (1lb)
(uncooked)
11 mins
Whole
/450g (1lb)
Poultry
(uncooked)
Minced Beef 7-8 mins
/450g (1lb)
(uncooked)
Sausages
10-11 mins
(uncooked) /450g (1lb)
Bacon
8-9 mins
(uncooked) /450g (1lb)
3-4 mins
Sausage
for 8 rolls, 375g (13oz)
Rolls Large
Total weight
(cooked)
Quiche 5-6 mins
/450g (1lb)
(cooked)
5-6 mins
Meat Pie
/450g (1lb)
(cooked)
Fruit Pie/ 5-6 mins
Crumble /450g (1lb)
(cooked)
Sponge 4-5 mins
/450g (1lb)
Pudding
(cooked)
MICROWAVE
POWER LEVEL
LOW 1. Place on a large plate.
(10%) 2. Turn over 4-5 times during defrosting.
NOTE: If necessary, small pieces of aluminium
foil can be used to shield small areas of meat
which may become warm during defrosting.
3. After defrosting, wrap in foil and leave to stand
for 30-60 minutes or until thoroughly defrosted.
LOW As above
(10%)
MEDIUM LOW 1. Place on a plate or in a flan dish.
(30%) 2. Turn over 2-3 times during defrosting, removing
defrosted mince each time.
3. After defrosting, cover any frozen mince
remaining in aluminium foil for 15-20 minutes or
until thoroughly defrosted.
LOW 1. Place on a large plate, in a single layer if possible.
(10%) 2. Turn over 2-3 times during defrosting and
separate if necessary.
3. After defrosting, cover with aluminium foil and
leave to stand for 15-20 minutes or until
thoroughly defrosted.
1. Place on a plate.
LOW
(10%) 2. Separate and re-arrange twice during defrosting.
3. After defrosting, cover with aluminium foil and
leave to stand for 5-10 minutes or until
thoroughly defrosted.
1. Place on a large plate.
LOW
2. Turn over and re-arrange halfway through
(10%)
defrosting.
3. After defrosting, cover with foil and leave to stand for
10-15 minutes or until thoroughly cooked.
LOW 1. Place on a large plate.
(10%) 2. After defrosting, cover with foil and leave to stand for
15-20 minutes or until thoroughly defrosted.
As above.
LOW
(10%)
LOW As above.
(10%)
LOW As above.
(10%)
21
METHOD