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
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
SELECTING DEFROSTAFTER THAWING.
Turn the main oven temperature control to theHINTS AND TIPS
defrost setting. Place the frozen food in a single layer where
possible and turn it over half way through the
When defrost is selected, the oven indicator neondefrosting process.
may come ON. It will stay ON until the oven
reaches room temperature and then go OFF.
It may turn ON and OFF periodically during
defrosting to maintain a steady room
temperature, inside the oven.
THINGS TO NOTE
Care must always be taken when handling foods in
the home. Always follow the basic rules of food
The actual speed of defrosting is influenced by
hygiene to prevent bacterial and microbial growthroom temperature. On warm days defrosting will
and cross contamination when defrosting, preparing,be faster than on cooler days.
cooking, cooling and freezing foods.
DO NOT leave food at room temperature once it
is defrosted. Cook raw food immediately or store
cooked food in the fridge, once it has cooled.
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ACEC
