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Defrosting Technique
Preparation for freezing:
The quality of the fresh food, the food freezing storage, defrosting technique and defrosting time determine
the quality of the cooked food. The food bought must be fresh and of high quality, instantly frozen after being
bought and then stored for a period of time.
Notes:
1. Remove aluminum foil packages before defrosting so as to avoid generating electric arcs.
2. Keep the temperature of the food below -18 °C in the freezer (freeze the food for at least 24 hours before
defrosting).
Special technique of defrosting
Compared with meat without bones, meat with bones of the same weight are lighter. So, reduce 0.5 kilograms
when setting the weight of 2 kilogram meat with bones; reduce 0.2 to 0.3 kg when setting meat with bones less
than 2 kilograms.
When the oven beeps twice:
Turn over all meat, chicken, fi sh and shellfi sh. Break apart stewing meat, chicken pieces and minced meat.
Separate chops and hamburger patties. Shield the chicken wings, ends of the barbecues, fat or bones, etc.
Defrosting method
Remove frozen fresh
meat from the package
and place it on the tray.
For uniform defrosting, turn over the food and remove the food in the
container during defrosting.
Wrap the thin front part
of the chicken leg with
foil.
Wrap the head and tail
of whole fi sh with foil.
22
Remove fi sh slices from
the package and place
them on the tray.
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