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Defrosting with steam
It is much quicker to defrost items in the
steam oven than at room temperature.
Temperature
60 °C is the best temperature for
defrosting.
Exceptions: 50 °C for minced meat and
game.
Before and after defrosting
Remove all packaging before
defrosting.
Exceptions: Leave bread, biscuits and
cakes in their packaging as otherwise
they will absorb moisture and become
soft.
Allow defrosted food to stand at room
temperature after removing it from the
oven. The standing time is necessary to
allow the even distribution of heat.
Cooking containers
Danger of salmonella poisoning.
Do not use the liquid from defrosted
meat or poultry. Pour it away and
wash the container, the sink and your
hands.
Use a perforated container with a solid
container underneath it when defrosting
food which will drip, such as poultry.
This way food will not be lying in
defrosted liquid.
Foods which don't drip can be
defrosted in a solid cooking container.
Special applications
Useful tips
– Fish does not need to be fully
defrosted before cooking. Defrost so
that the surface is sufficiently thawed
to take herbs and seasoning.
Depending on the thickness of the
fish, 2–5 minutes should be enough.
– When defrosting food which has
frozen together, e.g. berries, chops,
fish fillets etc. separate it about half-
way through the defrosting time.
– Do not refreeze food once it has
thawed.
– Defrost frozen ready meals according
to the instructions on the packaging.
Settings
Special applications
cooking
or
|
Oven functions
Temperature: see chart
Defrosting duration: see chart
|
|
Defrost
Steam
Steam cooking
93
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