Defrost - Miele DG 6100 Operating And Installation Instructions

Special applications

Defrost

It is much quicker to defrost food in the
steam oven than at room temperature.
Temperature
60 °C is the best temperature for de‐
frosting.
Exception: 50 °C for minced meat and
game
Before and after defrosting
Remove all packaging before defrost‐
ing.
Exceptions: Leave bread, biscuits and
cakes in their packaging as otherwise
they will absorb moisture and become
soft.
Allow defrosted food to stand at room
temperature after removing it from the
oven. The standing time is necessary to
allow the even distribution of heat.
Cooking containers

Danger of salmonella poisoning.
Do not use the liquid from defrosted
meat or poultry. Pour it away and
wash the container, the sink and
your hands.
Use a perforated container with a solid
container underneath it when defrosting
food which will drip, such as poultry.
This way food will not be lying in de‐
frosted liquid.
Food which does not drip can be de‐
frosted in a solid container.
50
Tips
– Fish does not need to be fully defros‐
ted before cooking. Defrost so that
the surface is sufficiently thawed to
take herbs and seasoning. Depend‐
ing on the thickness of the fish, 2 - 5
minutes should be enough.
– When defrosting food which has fro‐
zen together, e.g. berries, chops, fish
fillets etc. separate it about half-way
through the defrosting time.
– Do not refreeze food once it has
thawed.
– Defrost frozen pre-cooked meals ac‐
cording to the manufacturer's in‐
structions.
Settings
Steam cooking 
Temperature: see chart
Defrosting duration: see chart