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Defrosting
Your microwave is ideal for defrosting. Thawing times
are usually considerably shorter than in traditional
methods. Here are a few tips. Take the frozen item out
of its packaging and place on a plate for defrosting.
Boxes & containers
Boxes and containers suitable for microwaves are
particularly good for defrosting and heating food, since
they can withstand temperatures in a deep freeze
(down to approx. -40° C) as well as being heat resistant
(up to approx. 220° C). You can therefore use the same
container to freeze, defrost, heat and even cook the
food, without having to transfer it.
Covering
Cover thin parts with small strips of aluminium foil
before defrosting. Thawed or warm
parts should likewise be covered
with aluminium strips during
defrosting. This stops the thin parts
becoming too hot while thicker
parts are still frozen.
Correct setting
It is better to choose a setting which is too low rather
than one which is too high. By doing so you will ensure
that the food defrosts evenly. If the microwave setting
is too high, the surface of the food will already have
begun to cook while the inside is still frozen.
Turning/stirring
Almost all foods have to be turned
or stirred from time to time. As early
as possible, separate parts which are
stuck together and re-arrange them.
Small amounts
Thaw more quickly and evenly than large ones. We
recommend that you defrost portions which are as
small as possible. By doing so you will be able to
prepare whole menus quickly and easily.
Foods requiring careful handling
Foods such as gateaux, cream, cheese and bread should
only be partially defrosted and then left to defrost
completely at room temperature. By doing so you will
avoid the outer areas becoming too hot whilst the
inside is still frozen.
Standing time
This is particularly important after defrosting food, as
the defrosting process continues during this period. In
the defrosting table you will find the standing times for
various foods. Thick, dense foods require a longer
standing time than thinner foods or foods of a porous
nature. If the food has not defrosted sufficiently, you
may continue defrosting it in the microwave or
lengthen the standing time accordingly. At the end of
the standing time you should process the food as soon
as possible and not re-freeze it.
• Ready-prepared meals in aluminium containers
should be removed from the aluminium container
and heated on a plate or in a dish.
• Remove the lids from firmly closed containers.
• Food should be covered with microwave cling film, a
plate or cover (obtainable from stores), so that the
surface does not dry out. Drinks need not be covered.
• When boiling liquids such as water, coffee, tea or
milk, place a glass stirrer in the container.
• If possible, stir large quantities from time to time, to
ensure that the temperature is evenly distributed.
• The times are for food at a room temperature of 20° C.
The heating time for food stored in a refrigerator
should be increased slightly.
• After heating allow the food to stand for 1-2
minutes, so that the temperature inside the food
can be evenly distributed (standing time).
• The times given are guidelines which can be varied
according to the initial temperature, weight, water
content, fat content or the result which you want to
achieve.
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UK
Heating
1. AG-31+32D-EU English 09/11/2005 09:02 Page 11