Defrosting Guidelines - Panasonic NN-CT559W Operating Instructions & Cookery Book

Auto weight defrost programs
Category 1 Bread
The Bread Program is suitable for defrosting small items e.g. rolls, buns and slices of bread
which are required for immediate use. Small items may feel warm immediately after defrosting.
Loaves can also be defrosted on this program but these will require standing time to allow the
centre to thaw out. Standing time can be shortened if slices are separated and buns and loaves
cut in half. Items should be turned halfway during defrosting. THIS PROGRAM IS NOT
SUITABLE FOR CREAM CAKES OR DESSERTS e.g. cheesecake.
Category 2 Meat items (mince/chops/chicken portions)
It is necessary for mince to be broken up frequently during defrosting and this is best carried out
in a large shallow dish. Chops and chicken portions should be arranged in a single layer and
turned frequently.
Category 3 Meat joints/whole chickens
Meat joints and chickens will require shielding during defrosting especially if they are particularly
fatty pieces. This is to prevent over defrosting on the outside edges. Smooth foil secured with
cocktail sticks should be used. DO NOT ALLOW THE FOIL TO TOUCH THE WALLS OF THE
OVEN. Back fat of joints, legs, wings and breast bones need shielding (see photograph on page
25). Standing time of at least 1 hour should be allowed (rolled joints may require longer) before
cooking to ensure the centre is fully defrosted.
Tips
1. Check foods during defrosting. Foods
vary in their defrosting speed.
2. It is not necessary to cover the food.
3. Always turn or stir the food especially
when the oven "beepsʼʼ. Shield if
necessary (see point 5).
4. Minced meat/chops/chicken portions
should be broken up or separated as
soon as possible and placed in a single
layer.
26

Defrosting guidelines

5. Shielding prevents food cooking. It is
essential when defrosting chickens and
joints of meat. The outside thaws out first,
so protect wings/breast/fat with smooth
pieces of aluminium foil secured with
cocktail sticks.
6. Allow standing time so that the centre of
the food thaws out. (minimum 1 hour for
joints of meat and whole chickens)