Only experience will enable you to determine theHINTS AND TIPS
proper settings for your personal cooking needs. TheY Place the frozen food a single layer where
temperatures are intended as a guide only. It may bepossible, and turn it over half way through the
necessary to increase or decrease the temperaturedefrosting process.
to suit your individual requirements.Y The actual speed of defrosting is influenced by
The effects of dishes on cooking resultsroom temperature. On warm days defrosting will
Dishes and tins vary in their thickness, conductivity,be faster than on cooler days.
colour, etc. which affects the way they transmit heat
to the food inside them:Y DO NOT leave food at room temperature once it is
defrosted. Cook raw food immediately or store
AAluminium, earthenware, oven glassware andcooked food in the fridge.
bright shiny utensils reduce cooking and underneath
browning.Y Care must always be taken when handling foods
BEnamelled cast iron, anodized aluminium,in the home. Always follow the basic rules of food
aluminium with non-stick interior and colouredhygiene to prevent bacterial growth and cross
exterior and dark, heavy utensils increase cookingcontamination when defrosting, preparing,
and underneath browning.cooking, cooling and freezing foods.
Defrosting
The defrosting function allows you to defrost frozen
foods. The oven fan operates without heat and
circulates the air, at room temperature, inside the
oven. This increases the rate at which defrosting
takes place.
This function is particularly suitable for delicate food
which could be damaged by heat, e.g. cream filled
gateaux, iced cakes, pastries, bread and other yeast
products.
HINTS AND TIPS
Y Cover food with a lid, aluminium foil or plastic film
to prevent drying out during defrosting.
Y Small or thin pieces of fish fillet or peeled prawns,
mince, liver and thin chops will defrost in 1-2
hours. Ensure that they are cooked or refrigerated
immediately after defrosting to maintain good food
hygiene.
Y Place the food to be defrosted in a single layer and
turn over half way through the defrosting process,
where possible.
Y Joints of meat or poultry MUST BE THAWED
THOROUGHLY BEFORE COOKING. A 1.5 kg/3lb
oven-ready chicken will thaw in approximately 5
hours. The giblets must be removed as soon as
possible during the thawing process.
Y Only joints of meat and poultry up to 2kg/4lb in
weight are suitable for defrosting in this way.
ALWAYS COOK THOROUGHLY IMMEDIATELY
AFTER THAWING.
Y Take care to follow the basic rules for hygiene
when handling fresh, frozen, raw and cooked foods.
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ACEC
