Defrosting
General tips for defrosting
1. Only use microwave-safe dishes for
defrosting (porcelain, glass, suitable plastic).
2. The tables refer to defrosting of raw foods.
3. The defrosting time depends on the quantity
and the height of the food. When freezing
foods, prepare for the defrosting process.
Distribute the food in parts that match the size
of the container.
4. Distribute the food as well as possible inside
the microwave. The thickest parts of the fish
or the chicken legs should be placed on top.
The most delicate parts may be protected
using aluminium foil. Important: the
aluminium foil should not come in contact with
the walls of the cavity, as this could cause an
electrical arch.
5. The most dense parts should be turned
around several times.
6. Distribute the frozen food in the most uniform
manner possible, because the thin, narrow
parts defrost fast than the thickest parts at the
top.
7. Foods that are rich in fats, such as butter,
cottage cheese and cream, should not be
entirely defrosted. If they are at room
temperature, they will be ready to serve within
a few minutes. In the case of deep-frozen
cream, if there are little bits of ice, the cream
should be whipped before eating.
8. Place poultry on a turn over plate so that the
juices may drain more easily.
9. Bread should be wrapped in a napkin so that
it does not get too dry.
10. Remove frozen foods from its packaging and
do not forget to remove any metal clips. If the
containers that are used to keep the foods in
the freezer may also be used for heating and
cooking, just remove the lid. Otherwise, place
the foods in containers that are suitable for
microwave ovens.
11. The liquid that results in the defrosting
process, particularly in the case of poultry,
should be discarded and under no
circumstances should it come in contact with
other foods.
12. Bear in mind that a resting period is required
in defrosting function, so that the food is
totally defrosted. This normally takes between
15 to 20 minutes.
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