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. If removing the wrapper is difficult, defrost the wrapped food for about 1/4 of the defrosting time (displayed at the beginning of the defrost cycle). Then remove the food from the oven and remove the wrapping. Return the food to the oven and touch START. - 17 OPERATION DEFROST CHART Meat setting FOOD SETTING AT BEEP SPECIAL INSTRUCTIONS BEEF Ground beef (bulk) Ground beef (patties) Round steak Tenderloin steak Stew beef Pot roast, chuck roast Rib roast Rolled rump roast MEAT MEAT MEAT MEAT MEAT MEAT MEAT MEAT Remove thawed portions with fork. Turn over. Return remainder to oven. Separate and rearrange. Turn over. Cover warm areas with aluminum foil. Turn over. Cover warm areas with aluminum foil. Remove thawed portions with fork. Separate remainder. Return remainder to oven. Turn over. Cover warm areas with aluminum foil. Turn over. Cover warm areas with aluminum foil. Turn over. Cover warm areas with aluminum foil. Meat of irregular shape and large, fatty cuts of meat should have the narrow or fatty areas shielded with foil at beginning of a defrost sequence. Do not defrost less than 1/4 lb. Freeze in doughnut shape. Do not defrost less than 4 oz. patties. Depress center when freezing. Place on a microwavable roasting rack. Place on a microwavable roasting rack. Place on a microwavable roasting rack. Place on a microwavable roasting rack. Place on a microwavable roasting rack. Place on a microwavable roasting rack. LAMB Cubes for stew Chops (1-inch thick) MEAT MEAT Remove thawed portions with fork. Return remainder to oven. Separate and rearrange. Place in a microwavable baking dish. Place on a microwavable roasting rack. PORK Chops (1/2-inch thick) Hot dogs Spareribs Country - style ribs Sausage, links Sausage, bulk Loin roast, boneless MEAT MEAT MEAT MEAT MEAT MEAT Separate and rearrange. Separate and rearrange. Separate and rearrange. Turn over. Cover warm areas with aluminum foil. Separate and rearrange. Remove thawed portions with fork. Turn over. Return remainder to oven. Turn over. Cover warm areas with aluminum foil. Place on a microwavable roasting rack. Place on a microwavable roasting rack. Place on a microwavable roasting rack. Place on a microwavable roasting rack. Place on a microwavable roasting rack. Place in a microwavable baking dish. Place on a microwavable roasting rack. - 18 OPERATION DEFROST CHART(continued) Poultry setting FOOD SETTING AT BEEP SPECIAL INSTRUCTIONS CHICKEN Whole (under 4 lbs.) Cut-up POULTRY Turn over. Finish defrosting breast-side down. Cover warm areas with aluminum foil. Turn over. Cover warm areas with aluminum foil. Separate pieces and rearrange. Place chicken breast-side-up on a microwavable roasting rack. Finish defrosting by immersing in cold water. Remove giblets when chicken is partially defrosted. Place on a microwavable roasting rack. Finish defrosting by immersing in cold water. CORNISH HENS Whole POULTRY Turn over. Cover warm areas with aluminum foil. Place on a microwavable roasting rack. Finish defrosting by immersing in cold water. TURKEY Breast (under 6 lbs.) POULTRY Turn over. Cover warm areas with aluminum foil. Place on a microwavable roasting rack. Finish defrosting by immersing in cold water. Fish setting FOOD SETTING AT BEEP SPECIAL INSTRUCTIONS FISH Fillets FISH Turn over. Separate fillets when partially thawed if possible. Place in a microwavable baking dish. Carefully separate fillets under cold water. Steaks FISH Separate and rearrange. Place in a microwavable baking dish. Run cold water over to finish defrosting. Whole FISH Turn Over. Place in a microwavable baking dish. Cover head and tail with foil; do not let foil touch sides of microwave . Finish defrosting by immersing in cold water. SHELLFISH Crabmeat FISH Break apart. Turn Over. Place in a microwavable baking dish. Lobster tails FISH Turn Over and rearrange. Place in a microwavable baking dish. Shrimp FISH Separate and rearrange. Place in a microwavable baking dish. Scallops FISH Separate and rearrange. Place in a microwavable baking dish. NOTE: Food to be defrosted must be not more than 9.9 lbs. - 19 OPERATION CONVECTION COOKING INTRODUCTION Convection ovens are not new. They have been a favorite of professional bakers for many years. Both conventional and convection ovens cook food with heat generated by gas or electricity. In a conventional oven, air remains stationary; the heat rises to the top of the oven and is not evenly distributed throughout the oven interior. In a convection oven, a fan circulates the warm air. The continuous flow of warm air around food in a convection oven causes it to be cooked more evenly and somewhat faster than it can be cooked by motionless air in a conventional oven. Convection cooking, with its circulating hot, dry air, is a superb cooking method for baked goods, roasts, poultry and other foods that require a crisp, browned surface. Your oven uses convection cooking whenever you use the Convection Command Pads. Do not cover baking rack with al...

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