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Further applications
This section provides information on the
following applications:
- Defrost
- Low temperature cooking
- Drying
- Frozen food/ready meals
- Heating crockery
54
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
poisoning.
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
during 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
liquid.
- Meat, poultry or fish does not need to
be fully defrosted before cooking.
Defrost until the food has started to
thaw. The surface will then be
sufficiently thawed to take herbs and
seasoning.
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