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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. Switch the oven ON
2. Press the Cooking Function Control Knob until
appears on the display.
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.
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.
(Main Oven only)
Standing time
Defrosting time
(Mins)
100-140
100-140
90-120
23-35
30-40
30-40
80-100
60
DEFROSTING FUNCTION SYMBOL
PRE-SET TEMPERATURE: 40 C
TEMPERATURE SETTING CANNOT BE
(Mins)
20-30
Place the chicken on an inverted
saucer on a 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
CHANGED
Notes
19
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