NOTE: The density and thickness of food can affect its cooking time. Ensure all food
is piping hot and cooked thoroughly before serving. It is essential that food is
checked during and after the recommended cooking time.
defrost settings table
food
whole joints
(beef, lamb, pork)
minced beef/ lamb
steak, chops,
cutlets
meat
sausages, bacon
cooked
casseroles
cubed meat
whole chicken,
duck, turkey
poultry
drumsticks, wings,
thighs (small)
drumsticks, wings,
thighs (large)
whole fish
(trout, mackerel)
fillets
(plaice, kippers)
steaks
fish
(cod, salmon)
prawns, scallops
boil in bag fish
soft, loose (raspber-
ries, cherries)
hard, loose
(apples, peaches)
fruit
purees,
fruit desserts
fruit pie, trifles,
cheesecakes with
topping
bread rolls and
croissants
flour
products
uncooked pastry
time
standing
(mins. per
time (mins)
lb/450g)
8-11
20 - 30
7 - 9
10 - 15
6 - 9
10 - 15
4 - 5
5
5 (half way)
15
5 (at the end)
7 - 8
10 - 15
8 - 10
20 - 30
6 - 8
10 - 15
7 - 9
10 - 15
4 - 5
5 - 10
3 - 5
10 - 15
4 - 5
10 - 15
5 - 6
5 -10
(per 8oz/225g)
3 - 5
5
6 - 8
5 - 10
7 - 8
5 - 10
7 - 10
10 - 15
3 - 4
10 - 15
15 secs.
1 - 2
1
20
(per 8oz/225g)
comments
Shield any thin or narrow ends with
foil. Turn twice during defrosting.
Break apart frequently. Remove
thawed pieces as soon as possible.
Turn half way through defrosting.
Shield ends and bones with foil, if
necessary.
Separate and rearrange twice during
defrosting.
Break up and set aside thawed pieces
as they defrost.
Shield wings, breast bone, drumsticks
with foil. Defrost breast side down first
and turn half way through.
Arrange thinner ends towards the
centre of the dish.
Turn and rearrange twice.
Shield thin ends with foil, if necessary.
Arrange in a single layer.
Turn once.
Stir half way through.
Pierce the bag and place in an over-
proof dish. Turn half way through.
Measure out required amount. Stir
once or rearrange during defrosting/
standing.
Stir carefully.
Stand on serving plate.
Do not over-defrost.
Remove from wrapping. Stand on ab-
sorbent kitchen paper. Turn frequently.
GB-19
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