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2. Defrost can be programmed with More or Less Time Adjustment. See
page 32.
3. To defrost other foods or foods above or below the weights allowed on
Defrost Chart see Manual Defrost on page 18.
DEFROST CHART
FOOD
0.5-3.0 lb
1. Ground
(0.3-1.3 kg)
meat
0.5-4.0 lb
2. Steaks
(0.3-1.8 kg)
(Chops)
(Fish)
0.5-3.0 lb
3. Chicken
(0.3-1.3 kg)
pieces
Note:
Check foods when oven signals. After final stage, small sections may still be
icy. Let stand to continue thawing. Do not defrost until all ice crystals are thawed.
Shielding prevents cooking from occurring before the center of the food is
defrosted. Use small smooth strips of aluminum foil to cover edges and thin-
ner sections of the food.
SENSOR COOKING
The Sensor is a semi-conductor device that detects the vapor (moisture and
humidity) emitted from food as it heats. The sensor adjusts the cooking times
and power level for various foods and quantities.
Using Sensor Settings:
1. After oven is plugged in, wait 2 minutes before using sensor settings.
2. Be sure the exterior of the cooking container and the interior of the oven
are dry. Wipe off any moisture with a dry cloth or paper towel.
3. Reheat and Popcorn can only be entered within 1 minute after cooking,
opening and closing the door or touching the Stop/Clear pad.
4. During the first part of sensor cooking, the food name will appear on the
display. Do not open the oven door or touch Stop/Clear during this part of
the cooking cycle. The measurement of vapor will be interrupted. If this
occurs, an error message will appear. To continue cooking, touch the Stop/
Clear pad and select cooking time and variable power.
AMOUNT
Remove any thawed pieces after each stage.
Let stand, covered, 5–10 minutes.
After each stage of defrost cycle, rearrange and
if there are warm or thawed portions, shield with
small flat pieces of aluminum foil. Remove any
meat or fish that is nearly defrosted. Let stand,
covered, 10–20 minutes.
After each stage of defrost cycle, if there are
warm or thawed portions, rearrange or remove.
Let stand, covered, 10–20 minutes.
PROCEDURE
19
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