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Using the Main Oven for Other Functions
FAN ONLY SETTING
DEFROSTING FROZEN MEAT & POULTRY
Joints of meat and whole birds should be defrosted slowly, preferably in a
refrigerator (allowing 5-6 hours per lb.) or at room temperature (allowing 2-3
hours per lb.).
Frozen meat or poultry must be completely defrosted before cooking in the oven.
However, to decrease the amount of time required to defrost food items, a non-
heating fan only setting may be selected for the main oven only.
OPERATION: TO ASSIST IN DEFROSTING:
Place food in the oven and close the oven door.
Turn the Main Oven Temperature and Function Control (C) clockwise to the
setting.
This defrosts by circulating the air around the food, time to defrost will depend
on type and size of the food.
NOTES: DO NOT defrost meat and poultry by warming the food through.
Foods ideally suited to defrosting using the fan only setting are cream/cream
cakes, butter cream filled cakes, gateaux, cheese cakes, iced cakes, quiches,
pastries, biscuits, bread, croissants, fruit and many delicate frozen foods.
If fish, meat and poultry are to be defrosted using the fan only setting, where
possible it is recommended that the food should be small & thin.
The items should be placed so that the maximum amount of surface area is
exposed to the circulating air, and that they are turned regularly to ensure even
defrosting.
Larger cuts of meat and poultry may be defrosted by using the fan only setting
up to a maximum weight of 2 kg (4lb 8oz).
It is important to wash both meat and poultry and cooking utensils immediately
after defrosting and before cooking. Food should be cooked immediately after
defrosting.
LIGHT ONLY SETTING
When the Main Oven Temperature & Function Control (C) is turned clockwise to
the setting, the main oven light only will illuminate.
It is very important to strictly adhere to the basic principles of food handling and
hygiene to prevent the possibility of bacterial growth.