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Do not refreeze partially or fully
defrosted food. Consume defrosted
food as soon as possible, as it will
lose its nutritional value and spoil if
left for too long. Defrosted food may
only be refrozen after it has been
cooked.
Defrost
Select the following microwave power
settings to defrost food:
–
80 W
for defrosting very delicate food,
such as cream, butter, cream cakes
and cheese.
– 150 W
for defrosting all other foods.
Remove the frozen food from its
packaging and place in a microwave-
safe container. Do not cover. Turn, stir
or separate the food about halfway
through the defrosting time.
To defrost meat, unpack the frozen
meat and place it on an overturned
plate in a glass or porcelain cookware
so that the meat juice can drip off and
be collected. Turn from time to time
during defrosting.
When defrosting poultry, be sure to
strictly observe food hygiene rules.
Do not use the liquid from the
defrosted poultry.
Risk of salmonella poisoning!
Always follow USDA guidelines on
food safety.
Meat, poultry and fish do not need to
be fully defrosted before cooking.
Defrost the food until its surface is soft
enough to accommodate herbs and
seasoning.
Defrosting followed by
reheating or cooking
Deep-frozen food can be defrosted and
immediately reheated or cooked.
After defrosting, select 900 W and then
450 W.
Remove the food from its packaging
and place in a covered microwave-safe
container for defrosting and reheating
or cooking. Exception: Ground beef
should be left uncovered while cooking.
Foods containing large amounts of
liquid, such as soups and vegetables,
should be stirred several times during
the process. Carefully separate and
turn slices of meat halfway through.
Turn pieces of fish at the halfway mark.
After defrosting followed by
reheating or cooking
Allow the food to stand at room
temperature for a few minutes so that
the heat can spread evenly throughout
the food.
Defrosting / Defrosting and reheating or cooking
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