Owner's Manual
Page 17
... the container). • Only use the following chart to convert the weight to become warm. • For better results, a preset standing time is included in a refrigerator-freezer that have thawed. DEFROSTING TIPS • When using the three defrost sequences. DEFROST gives best results when food to be entered is stored outside...
... the container). • Only use the following chart to convert the weight to become warm. • For better results, a preset standing time is included in a refrigerator-freezer that have thawed. DEFROSTING TIPS • When using the three defrost sequences. DEFROST gives best results when food to be entered is stored outside...
Owner's Manual
Page 20
... halfway through cooking. Fish is opaque and firm. • The Fish and Shellfish Cooking Table below . • Storage Temperature: Foods taken from the freezer or refrigerator take longer to keep the coating crisp and sauce from getting watery. - Shellfish is done when the shell turns from pink to red and the...
... halfway through cooking. Fish is opaque and firm. • The Fish and Shellfish Cooking Table below . • Storage Temperature: Foods taken from the freezer or refrigerator take longer to keep the coating crisp and sauce from getting watery. - Shellfish is done when the shell turns from pink to red and the...