Cooling And Defrosting In The Main Oven; Slow Cooking - Prestige DF50DO Users Manual & Installation Handbook

Cooling and defrosting in the
main oven
To cool foods after cooking prior to
refrigerating or freezing, turn the oven
control to the defrost position, and
open the door.
To defrost frozen foods, turn the
oven control to the defrost position,
place the food in the centre of the oven
and close the door.
Defrosting times
Small or thin pieces of frozen fish or
meat - eg; fish fillets, prawns, and mince
will take approximately 1 - 2 hours.
Placing the food in a single layer will
reduce the thawing time.
A medium sized casserole or stew will
take approximately 3 - 4 hours.
A 1 kg / 3lb oven ready chicken will
⁄
1
2
take approximately 5 hours, remove
the giblets as soon as possible.
Always check foods are thoroughly
defrosted before cooking.
Be safe
• Do not defrost stuffed poultry using
this method.
• Do not defrost larger joints of meat
and poultry over 2kg / 4lb using
this method.
• Never place uncooked food for
defrosting next to cooked food
which is to be cooled, as this can
lead to cross contamination.
USING THE MAIN OVEN
• Defrosting meat, poultry and fish
can be accelerated using this
method, but make sure they are
completely thawed before cooking
thoroughly.
Place meat and poultry on a trivet
in a meat tin, to catch the juices
from the defrosting process.

Slow cooking

• Make sure that frozen foods are
thoroughly thawed before cooking.
• Do not slow cook joints of meat or
poultry weighing more than 2
/ 4 lb.
⁄
1
2
• For roasting joints of meat or
poultry and for pot roasts preheat
the oven to 160˚C - 200˚C and
cook for 30 minutes, then adjust
the oven control to 110˚C for the
remainder of the cooking time.
• Slow cooking times will be about
three times as long as conventional
cooking.
16
kg
⁄
1
4