GE JVM3150 Owner's Manual

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21GEAppliances.comDefrosting GuideFood Time CommentsBreads, CakesBread, buns or rolls (1 piece) 1 min.Sweet rolls (approx. 12 oz.) 3 to 5 min. Rearrange after half of time.Fish and SeafoodFillets, frozen (1 lb.) 6 to 8 min.Shellfish, small pieces (1 lb.) 5 to 7 min. Place block in casserole.Turn over and break up after first half of time.Fruit 3ODVWLFSRXFK³RU WRPLQ(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 beseparated. Let stand 5 minutes, if necessary, to complete defrosting.Ground meat (1 lb.) 5 to 7 min. Turn meat over after first half of time.Roast: beef, lamb, veal, pork 12 to 16 min. per lb. Use power level Warm (1).Steaks, chops and cutlets 5 to 7 min. per lb. Place unwrapped meat in cooking dish. Turn over after first halfof time and shield warm areas with foil. After second half of time,separate pieces with table knife. Let stand to complete defrosting.PoultryChicken, broiler-fryer, cut up 15 to 19 min. Place wrapped chicken in dish. Unwrap and turn over after first(21¼2 to 3 lbs.) half of time. After second half of time, separate pieces and place incooking dish. Microwave 2 to 4 minutes more, if necessary.Let stand a few minutes to finish defrosting.Chicken, whole (21¼2 to 3 lbs.) 17 to 21 min. Place wrapped chicken in dish. After first half of time, unwrapand turn chicken over. Shield warm areas with foil. To completedefrosting, run cool water in cavity until giblets can be removed.Cornish hen 7 to 13 min. per lb. Place unwrapped hen in oven breast-side-up. Turn over after firsthalf of time. Run cool water in cavity until giblets can be removed.Turkey breast (4 to 6 lbs.) 5 to 9 min. per lb. Place unwrapped breast in microwave-safe dish breast-side-down.After first half of time, turn breast-side-up and shield warm areaswith foil. Defrost for second half of time. Let stand 1 to 2 hours inrefrigerator to complete defrosting.