Defrost by food type, Defrost by time, Defrost by food type defrost b)' time – GE ZSCIO00 User Manual
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d V a n I i u m O v e n
Defrost by
food type
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Auto Defrost automatically sets the
defrosting times and power levels
to give even defrosting results for
meats, poultry and fish weighitig
up to 6 pounds.
1. Remove food from the package
and place it on a microwave-safe
dish.
2- Press the DEFROST pad.
3. Turn the dial to DEFROST BY
FOOD TYPE. Press the dial to
enter.
4. Turn the dial to select food type.
Press the dial to enter.
5. Turn the dial to tlte food weight,
using the Conversion Guide
at right. For example, dial 1.2 for
1.2 pounds (1 pound, 3 oz.)
Press the dial to enter.
6. Press the dial or START/PAIJSE
pad to start defrosting.
7. Turn the food over wlien the oven
signals TURN FOOD OVER.
I Rnnove defrosted meal or shield warm,
areas with small pieces of foil for men
defrosting.
m Ap Cl deposUng most meals need to
.stand 4 nunnles In romplite deposiaig
lairge roasts should stand, fur aljotil
30 niinules.
Conversion Guide
If the weight of food is slated in pounds
and. ounces, the ounces mii.st he converted
to tenths ( . ] ) of a pound.
Wei^tofFood
in Ounces
Enter Food Wei^t
(tenths of a pound)
1^2
.1
3
.2
4~5
.3
.4
8 . 5
9-10
.6
II
. 7
12-13 .8
14-15
.9
Defrost by
time
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Use Time Defrost to defrost for a .selected
nth of time.
1. Press the DEFROST pad.
2. Turn the selector dial to
DEmOSTBY TIME. Press
the dial to enter.
3. Turn the dial to select the time
you want. Press the dial to enter.
4. Press the dial or START/PAUSE
pad to start defrosting.
5. Turn the food over when the oven
signals TURN.FOOD OVER.
Power Imel is atUnmedically .set at 3,
but can he changed. To change the power
Imels, .see the Microwave Power Lmel(.s)
.section. You can defrost small items
(¡uickly by raising the power Imel after
entering the lime. Power level 7 euLs the.
total defrosting lime in about half; power
Imel 10 cuts the toted time to about 1 /3.
When defrosting at high powew Imels,
food wilt need more freepmil attention
than usual.
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