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Using the Main Oven for Other Functions
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FAN ONLY SETTING ( FIDM20) and ( FID20)
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 Control (C or D, depending on your model) clockwise to the Fan Only setting:
Control C - model FID20
Control D - model FIDM20
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 Control (C or D, depending on your model) is turned clockwise to the Light Only
setting, the main oven light only will illuminate:
Control C - model FID20
Control D - model FIDM20
It is very important to strictly adhere to the basic principles of food handling and hygiene
to prevent the possibility of bacterial growth.
Fan
Only