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Frozen food can be defrosted in this
appliance in much less time than when
defrosting at room temperature.
Proceed as follows:
^
Place the food in a suitable container
or on the rack.
^
Select the temperature (see chart).
^
Select the defrost duration (see
chart).
Tips on defrosting
–
All meat and poultry should be fully
defrosted before cooking. When
defrosting meat or poultry place the
condensate tray underneath the rack
to catch the defrosted liquid, so that
the meat is not lying in this liquid.
It is particularly important to observe
food hygiene rules when defrosting
poultry. Do not use the liquid from
defrosted poultry. Pour it away and
wash the tray, the sink and your
hands. Danger of salmonella
poisoning!
–
Food which does not drip can be
placed on the rack or in a dish once
the wrapping has been removed.
–
Fish does not need to be fully
defrosted before cooking. Defrost so
that the surface is sufficiently thawed
to take herbs and seasoning.
Depending on the thickness of the
fish, 2 - 5 minutes at 60 °C should be
enough.
–
When defrosting food which has
frozen together, e.g. berries, chops,
fish fillets etc separate or break it up
about half-way through the defrosting
time.
–
Allow food to stand at room
temperature at the end of defrosting.
This standing time (see chart) is
necessary to ensure that the food is
fully defrosted right through to the
core.
– Do not refreeze food once it has
thawed.
– Defrost frozen pre-cooked meals
according to the manufacturer's
instructions.
–
Defrost baked goods in a sealed
freezer bag.
Practical tips
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