49-40669-6 11DefrostingUSING YOUR OVENFood Time CommentsBreads, CakesBread, buns, or rolls (1 piece) 1/4 min.Sweet rolls (approx. 12 oz.) 2 to 4 min. Rearrange after half the time.Fish and SeafoodFillets, frozen (1 lb.) 6 to 9 min.Shellfish, small pieces (1 lb.) 3 to 7 min. Place block in casserole. Turn over and break up after half the time.FruitPlastic pouch—1 or 2 1 to 5 min.(10-oz. package)MeatBacon (1 lb.) 2 to 5 min. Place unopened package in oven. Let stand 5 minutes after defrosting.Franks (1 lb.) 2 to 5 min. Place unopened package in oven. Microwave just until franks can be separated.Let stand 5 minutes, if necessary, to complete defrosting.Ground meat (1 lb.) 4 to 6 min. Turn meat over after first half of time.Roast: beef, lamb, veal, pork 9 to 13 min. Use power level 10.per lb.Steaks, chops and cutlets 4 to 8 min. Place unwrapped meat in cooking dish. Turn over after first half of time andper lb. shield warm areas with foil. After second half of time, separate pieces with tableknife. Let stand to complete defrosting.PoultryChicken, broiler-fryer, cut up 14 to 20 min. Place wrapped chicken in dish. Unwrap and turn over after first half of time. After(2 1»2 to 3 lbs.) second half of time, separate pieces and place in cooking dish. Microwave 2 to 4minutes more, if necessary. Let stand a few minutes to finish defrosting.Chicken, whole (2 1»2 to 3 lbs.) 20 to 25 min. Place wrapped chicken in dish. After half the time, unwrap and turn chicken over.Shield warm areas with foil. To complete defrosting, run cold water in the cavityuntil giblets can be removed.Cornish hen 7 to 13 min. Place unwrapped hen in the oven breast-side-up. Turn over after first half of time.per lb. Run cool water in the cavity until giblets can be removed.Turkey breast (4 to 6 lbs.) 3 to 8 min. Place unwrapped breast in microwave-safe dish breast-side-down. After first halfper lb. of time, turn breast-side-up and shield warm areas with foil. Defrost for secondhalf of time. Let stand 1 to 2 hours in refrigerator to complete defrosting.Defrosting Guide