Defrosting Guidelines - Panasonic NN-CS596S Operating Instruction And Cook 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. The plastic trivet can be used for
defrosting bread. 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 next page). Standing time of at least 1 hour
should be allowed (rolled joints may require longer) before cooking to ensure the
centre is fully defrosted.

Defrosting Guidelines

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 "beeps''. 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.
CHAOS CHAOS
DEFROST
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).
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