DEFROST FEATURE
USES OF DEFROST FEATURESmall or thin fish fillets, frozen peeled prawns, cubed
or minced meat, liver, thin chops, steaks etc., can be
This function enables you to defrost most foodsthawed in 1 - 2 hours.
faster than some conventional methods as the oven
fan circulates air around the food. 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
ALWAYS COOK THOROUGHLY IMMEDIATELY
accelerated by using the defrost function.AFTER THAWING.
SELECTING DEFROST
1) Turn the selector to Fan Oven. HINTS AND TIPS
Do not select a temperature setting.
lPlace the frozen food in a single layer where
THINGS TO NOTEpossible and turn it over half way through the
defrosting process.
lIf the temperature control is inadvertently set the
indicator neon will illuminate, however, no heat islThe actual speed of defrosting is influenced by
generated.room temperature. On warm days defrosting will
be faster than on cooler days.
lWhen defrost is selected, the oven indicator neon
may occasionally come ON. It will stay ON untillDO NOT leave food at room temperature once it
the oven reaches room temperature and then gois defrosted. Cook raw food immediately or store
OFF.cooked food in the fridge.
It may cycle ON and OFF periodically during
defrosting to maintain steady room temperature
inside the oven.
lCare 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.
24 |
ACEC
