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Defrosting
The oven fan operates without heat and circulates the
air, at room temperature, inside the oven. This
increases the speed of defrosting. However, please
note that the temperature of the kitchen will influence
the speed of defrosting.
This function is particularly suitable for delicate food
which could be damaged by heat, e.g. cream filled
gateaux, iced cakes, pastries, bread and other yeast
products.
How to Use Defrosting
1. Turn the oven function control knob to
2. Ensure the thermostat control knob is in the OFF
position.
Food
Chicken 1000 g.
Meat 1000 g.
Meat 500 g.
Trout 150 g.
Strawberries 300 g.
Butter 250 g.
Cream 2 x 200 g.
Cake 1400 g.
The times quoted in the chart should be used as a guide only, as the speed of defrosting will depend on the kitchen
temperature. For example, the colder the ambient temperature, the longer the defrosting time.
14
.
Standing time
Defrosting time
(Mins)
100-140
100-140
90-120
23-35
30-40
30-40
80-100
60
i
Hints and Tips
• Cover food with a lid, aluminium foil or plastic
film to prevent drying out during defrosting.
• ALWAYS COOK THOROUGHLY
IMMEDIATELY AFTER THAWING.
• Frozen food should be placed in a single layer
when ever possible and turned over half way
through the defrosting process.
• Only joints of meat and poultry up to 2 kg. (4 lb.)
are suitable for defrosting in this way.
Refer to the following table for approximate
defrosting times.
(Mins)
20-30
Place chicken on inverted saucer on
large plate. Defrost open and turn at
half time or defrost covered
with foil. Remove giblets as soon
as possible.
20-30
Defrost open and turn at
half time or cover with foil
20-30
As above
10-15
Defrost open
10-20
Defrost open
10-15
Defrost open
10-15
Defrost open (cream is
easy to whip even if parts
of it are still slightly frozen)
60
Defrost open
Notes
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