Magic Chef TIME SAVOR RANGE Manual page 36

The Speed Oven offers the unique advantage of allowing you to defrost meats During
or poultry over 4 pounds. The large oven cavity promotes a flexible, spontaneous the Defrost
approach to meal preparation, even for last-minute defrosting to entertain.
operation, we
IMPORTANT NOTE: Your Speed Oven is not designed to defrost flsh suggest you
or to defrost meats or poultry weighing less than 4 pounds. Defrost items check the
less than 4 pounds in a microwave oven or refrigerator- DO NOT defrost
at room temperature. DO NOT set the Defrost operation for 60 minutes food several
or less or your food will cook, not defrost, times.
BASIC INSTRUCTIONS
1.Place a 4 pound or larger roast, chicken or turkey in a shallow metal roasting
pan without a rack. Place the pan on rack position #2. The Speed Oven is not
designed to defrost fish or very small amounts of food. Defrost these items in
you r microwave oven or refrigerator.
2. Set DEFROST HEAT for the maximum defrost time listed in the chart on
page 9.
NOTE: DO NOT set a time of 60 minutes or less or your food will cook, not defrost.
3. During the Defrost operation, we suggest you check the food several times.
Shield any warm areas with aluminum foil. For best results, turn roasts over
two or three times during defrosting.
4. Check meat/poultry at the minimum time listed in the chart. Continue
defrosting ffnecessary. Apply small strips of aluminum foil to any areas that
feel warm. (See photo on page 9)
5. ffmeat or poultry needs additional defrosting, press DEFROST HEAT and
set time for over 60 minutes. Check every, 10 minutes by, setting the timer.
6. After defrosting:
• Meats-Roasts will not be completely thawed. They will have an icy center
but a sharp fork can be inserted into the center. Cover a roast with aluminum
foil and let stand for up to 30 minutes, ffthe center of the roast is icy, expect
cooking time to be slightly longer.
• Poultry-Whole poultry should be placed under cold running water to remove
the giblets. It may be necessary to run the water into the cavity for several
minutes to loosen the giblets. Completely cover poultry in water and soak
in cold water for 30 to 60 minutes.
NOTE: Any atea on the poultry skin that discolors or dties will rehydrate
during the 30 to 60 minute soak. The soaking/rehydrating step is necessary
to ensure moistness.