Table of Contents
Advertisement
Further applications
This section provides information on the
following applications:
- Defrost
- Low temperature cooking
- Drying
- Frozen food/ready meals
- Heating crockery
52
Defrost
Gentle defrosting of frozen goods
means that the vitamins and minerals
are generally retained.
Select
Fan plus
and a temperature
of 30–50 °C.
Air is circulated throughout the oven
compartment to gently defrost the
frozen goods.
Risk of infection from bacteria.
Bacteria such as salmonella can
cause life-threatening food poison-
ing.
It is particularly important to observe
food hygiene rules when defrosting
fish and meat, and in particular when
defrosting poultry.
Do not use the liquid produced dur-
ing defrosting.
Process the food as required as soon
as it has been defrosted.
Tips
- Remove the packaging and place the
frozen goods on the universal tray or
in a suitable bowl or dish.
- Use the universal tray with the rack
placed on top of it for defrosting
poultry. This way the frozen goods
will not be lying in the defrosted li-
quid.
- Meat, poultry or fish does not need to
be fully defrosted before cooking. De-
frost until the food has started to
thaw. The surface will then be suffi-
ciently thawed to take herbs and
seasoning.
Advertisement
Table of Contents
