Defrosting
Food to be defrosted
Program
Weight in
lb (g)
Temperature
in °F (°C)
Defrost time
in
Minutes
Standing
time in
Minutes
Meat
Chopped meat
DEFROST
1
/
2
lb (250 g)
115 (50)
15-20
10-15
Chopped meat
|
1 lb (500 g)
115 (50)
20-30
10-15
Chopped meat
|
2 lb (1000 g)
115 (50)
30-40
10-15
Stew
|
1
/
2
lb (250 g)
135 (60)
20-25
10-15
Stew
|
1 lb (500 g)
135 (60)
30-40
10-15
Stew
|
2 lb (1000 g)
135 (60)
50-60
10-15
Liver
|
1
/
2
lb (250 g)
135 (60)
20-25
10-15
Liver
|
1 lb (500 g)
135 (60)
25-35
10-15
Liver
|
2 lb (1000 g)
135 (60)
30-40
10-15
Rabbit
|
1 lb (500 g)
115 (50)
30-40
10-15
Venison
|
2 lb (1000 g)
115 (50)
40-50
10-15
Cutlets, sausages
|
1
3
/
4
lb
(800 g)
135 (60)
25-35
15-20
Poultry
Chicken
|
2 lb (1000 g)
135 (60)
40-50
15-20
Chicken legs
|
1
/
4
lb (150 g)
135 (60)
20-25
15
Turkey
|
4
1
/
2
lb
(2000 g)
135 (60)
80-90
15-20
Turkey drumsticks
|
1 lb (500 g)
135 (60)
40-45
10-15
Turkey drumsticks
|
2 lb (1000 g)
135 (60)
45-55
10-15
Duck
|
2 lb (1000 g)
135 (60)
40-50
10-15
Goose
|
4
1
/
2
lb
(2000 g)
135 (60)
80-90
10-15
Fish
Fillet
|
3
/
4
lb (300 g)
135 (60)
10-15
5-10
Trout
|
3
/
4
lb (300 g)
135 (60)
15-20
5-10
Whole fish
|
2 lb (1000 g)
135 (60)
30-40
10-15
Vegetables
Frozen in a block,
e.g. spinach,
green cabbage
|
|
|
3
/
4
lb (300 g)
135 (60)
20-25
10-15
Fruit
Berries
e
3
/
4
lb (300 g)
135 (60)
6-10
10-12
Note: Temperatures and times given in this table are for guidance only.
Cooking tips
36