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Defrosting and slow cooking
Defrosting and slow cooking
using the hot air
*
Important heating system For defrosting and slow cooking frozen or deep-
frozen foods, use only the hot air heating system.
With all deep-frozen foods, observe the
manufacturer’s instructions.
As a rule, defrosted frozen or deep-frozen foods
(especially meats) require less slow cooking time
than fresh products, since freezing has a pre-cooking
effect.
If frozen meat is placed in the oven, the defrosting
time must be added to the required slow cooking
time.
Always defrost deep-frozen poultry before slow
cooking because the giblets must be removed.
For slow cooking deep-frozen fish, use the same
temperatures as for fresh fish.
Deep-frozen ready-to-eat meals in aluminium
dishes may be placed into the oven several at a
time.
Slide-in levels With 1 baking sheet: Slide-in level 1
With 2 baking sheets: Slide-in level 1 + 3.
Times stated are guide values. The values can vary
according to the type and amount of deep-frozen
food.
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