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DEFROST FEATURE
USES OF DEFROST FEATURE
This function enables you to defrost most foods
faster than some conventional methods as the oven
fan circulates air around the food. It is particularly
suitable for delicate frozen foods which are to be
served cold e.g. cream filled gateaux, cakes covered
with icings or frostings, cheesecakes, biscuits,
scones, etc.
It is preferable to thaw fish, meat and poultry slowly
in the fridge. However, this process can be
accelerated by using the defrost function.
SELECTING DEFROST
·
Turn the Main Oven Function selector to Defrost.
·
This function DOES NOT require a temperature
setting on the Main Oven Temperature control.
·
The oven fan and internal oven light will operate.
HINTS AND TIPS
·
Place the frozen food in a single layer where
possible and turn it over half way through the
defrosting process.
Small or thin fish fillets, frozen peeled prawns, cubed
or minced meat, liver, thin chops, steaks etc., can be
thawed in 1 – 2 hours.
A 1kg/2¼lb oven ready chicken will be thawed in
approximately 5 hours. Remove the giblets as soon
as possible during the thawing process.
Joints of meat up to 2kg/4½lb in weight can be
thawed using the defrost function.
ALL JOINTS OF MEAT AND POULTRY MUST BE
THAWED THOROUGHLY BEFORE COOKING.
ALWAYS COOK THOROUGHLY IMMEDIATELY
AFTER THAWING.
·
The actual speed of defrosting is influenced by
room temperature. On warm days defrosting will
be faster than on cooler days.
·
DO NOT leave food at room temperature once it
is defrosted. Cook raw food immediately or store
cooked food in the fridge, once it has cooled.
·
Care must always be taken when handling foods
in the home. Always follow the basic rules of
food hygiene to prevent bacterial and microbial
growth and cross contamination when defrosting,
cooking cooling and freezing foods.
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