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.
It is preferable to thaw fish, meat and poultry slowlyALL JOINTS OF MEAT AND POULTRY MUST BE
in the fridge. However, this process can be
accelerated by using the defrost function.THAWED THOROUGHLY BEFORE COOKING.
ALWAYS COOK THOROUGHLY IMMEDIATELY
AFTER THAWING.
SELECTING DEFROST (DORSET/ DEVON).
lTurn the main oven temperature control to theHINTS AND TIPS
defrost setting ( ).
lPlace the frozen food in a single layer where
lThis function DOES NOT require a temperaturepossible and turn it over half way through the
defrosting process.
setting on the oven temperature control.
THINGS TO NOTE
1. Care must always be taken when handling foods
in the home. Always follow the basic rules of food
hygiene to prevent bacterial growth and cross
contamination when defrosting, preparing,
cooking, cooling and freezing foods.
2. The oven fan and internal oven light will come
on.lThe actual speed of defrosting is influenced by
room temperature. On warm days defrosting will
3. The cooling fan does not operate.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
