DEFROSTING
USES OF DEFROST FEATURESmall or thin fish fillets, frozen peeled prawns, cubed
or minced meat, liver, thin chops, steaks etc., can be
This main oven function defrosts most foods fasterthawed in 1 - 2 hours.
than more conventional methods. It is particularly
suitable for delicate frozen foods which are to be
served cold e.g. cream filled gateaux, cakes covered
with icings or frostings,cheesecakes,biscuits,scones
etc.
A 1kg/21lb oven ready chicken will be thawed in
approximately 5 hours. Remove the giblets as soon
as possible during the thawing process.
Joints of meat up to 2kg/41lb in weight can be
thawed using the defrost function.
ALL JOINTS OF MEAT AND POULTRY MUST BE
It is preferable to thaw fish, meat and poultry slowlyTHAWED THOROUGHLY BEFORE COOKING.
in the fridge. However, this process can be
accelerated by using the defrost function.ALWAYS COOK THOROUGHLY IMMEDIATELY
AFTER THAWING.
SELECTING DEFROST
lTurn the main oven temperature control to theHINTS AND TIPS
defrost setting.
lPlace the frozen food in a single layer where
lWhen defrost is selected, the oven indicator neonpossible and turn it over half way through the
may come ON. It will stay on until the oven
reaches room temperature and then go OFF.defrosting process.
It may turn ON and OFF periodically during
defrosting to maintain steady room temperature.
THINGS TO NOTE
Care must always be taken when handling foods in
the home. Always follow the basic rules of food
hygiene to prevent bacterial and microbial growth
and cross contamination when defrosting, cooking,
cooling and freezing foods.lThe actual speed of defrosting is influenced by
room temperature. On warm days defrosting will
be faster than on cooler days.
lDO NOT leave food at room temperature once it
is defrosted. Cook raw food immediately or store
cooked food in the fridge.
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ACEC
AEG
