Defrosting - Miele M 2240 SC Operating Instructions Manual

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Health risk due to refreezing.
Thawed or defrosted food loses
nutritional value through refreezing
and can go off.
Do not refreeze food once it has
thawed. Use it as quickly as
possible. Defrosted food may only be
refrozen after it has been cooked.
Select the following microwave power
settings to defrost food:
– 80 W
for defrosting very delicate food, e.g.
cream, butter, gateau and cheese.
– 150 W
for defrosting other types of food.
Remove the food from its packaging
and place in a microwave-proof
container. Defrost uncovered. Turn, stir
or separate the food about halfway
through the defrosting time.
To defrost meat, unpack the frozen
meat and place it on an upturned plate
in a glass or porcelain container so that
the meat juice can run off and be
collected. Turn halfway through

defrosting.

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Health risk due to risk of
salmonella.
It is particularly important to observe
food hygiene rules when defrosting
poultry.
Do not use the liquid produced
during defrosting.
Meat and poultry need to be fully
defrosted before cooking.
Fish, on the other hand, can be partially
defrosted before cooking. Defrost so
that the surface is sufficiently soft to
take herbs and seasoning.
Defrosting and cooking
Deep-frozen food can be defrosted and
immediately heated or cooked.
First select 900 W followed by 450 W.
Remove the food from its packaging
and place in a covered microwave-
proof dish for defrosting and reheating
or cooking. Exception: Minced meat
should be left uncovered while cooking.
Food with a high water content such as
soup, stew and vegetables should be
stirred several times during the process.
Carefully separate and turn slices of
meat halfway through the programme.
Turn pieces of fish at the halfway stage.
After defrosting and reheating or
cooking allow the food to stand at room
temperature for a few minutes to enable
the heat to spread evenly through the
food.
Defrosting
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