Table of Contents
Advertisement
Using the Main Oven for other Functions
Fan Only Setting
Defrosting frozen meat and poultry
Joints of meat and whole birds should be defrosted slowly, preferably in a
refrigerator (allowing 5-6 hours per lb.) or at room temperature (allowing 2-3 hours
per lb.).
Frozen meat or poultry must be completely defrosted before cooking in the oven.
However, to decrease the amount of time required to defrost food items, a non-
heating fan only setting may be selected for the main oven only.
Operation: To assist in defrosting
Place food in the oven and close the oven door.
Turn the Main Oven Temperature and Function Control (C) clockwise to the
setting.
This defrosts by circulating the air around the food, time to defrost will depend on
type and size of the food.
NOTES : DO NOT defrost meat and poultry by warming the food
through.
Foods ideally suited to defrosting using the fan only setting are cream/cream cakes,
butter cream filled cakes, gateaux, cheese cakes, iced cakes, quiches, pastries, biscuits,
bread, croissants, fruit and many delicate frozen foods.
If fish, meat and poultry are to be defrosted using the fan only setting, where
possible it is recommended that the food should be small & thin.
The items should be placed so that the maximum amount of surface area is exposed
to the circulating air, and that they are turned regularly to ensure even defrosting.
Larger cuts of meat and poultry may be defrosted by using the fan only setting up to a
maximum weight of 2 kg (4lb 8oz).
It is important to wash both meat and poultry and cooking utensils immediately after
defrosting and before cooking. Food should be cooked immediately after defrosting.
It is very important to strictly adhere to the basic principles of food handling and hygiene to
prevent the possibility of bacterial growth.
Light Only Setting
When the Main Oven Temperature & Function Control (C) is turned clockwise to the
setting, the main oven light only will illuminate.
20
Hide quick links:
Advertisement
Table of Contents
