21
DEFROST
This function defrosts most foods faster 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.
USING
DE FROS T
•
Turn the main oven temperature control to the
defrost setting.
THI N G S TO NO TE
•
The oven fan and interior light will come on.
HIN TS AN D TI PS
•
Place the frozen food in a single layer where
possible and turn it over half way through the
defrosting process.
•
The actual speed of defrosting is influenced by
room temperature. On warm days defrosting will
be faster than on cooler days.
•
It is preferable to thaw fish, meat and poultry
slowly in the fridge. However, this process can be
accelerated by us ing the defrost function. Small or
thin fish fillets, frozen peeled prawns, cubed or
minced meat, liver, thin chops, steaks etc., can be
thawed in 1 – 2 hours.
•
A 1kg/2¼lb 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/4½lb in weight can be
thawed using the defr ost function.
•
All joints of meat and poultry must be thawed
thoroughly before cooking.
•
Always cook thoroughly immediately after thawing.
•
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.
•
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.
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