DEFROSTING
USES OF DEFROST FEATURESmall or thin fish fillets, frozen peeled prawns, cubed
or minced meat, liver, thin chops, steaks etc., can be
This oven function defrosts most foods faster thanthawed in 1 - 2 hours.
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
It is preferable to thaw fish, meat and poultry slowlythawed using the defrost function.
in the fridge. However, this process can be
accelerated by using the defrost function.ALL JOINTS OF MEAT AND POULTRY MUST BE
THAWED THOROUGHLY BEFORE COOKING.
ALWAYS COOK THOROUGHLY IMMEDIATELY
AFTER THAWING.
SELECTING DEFROST
lTurn the oven temperature control to the defrostHINTS AND TIPS
setting ( ).lPlace the frozen food in a single layer where
possible and turn it over half way through the
defrosting process.
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 will come on.
3. The cooling fan does not operate.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
