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
