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Defrosting
General recommendations Standing
time
Small food items can
be cooked
immediately after
defrosting. It is normal
for large food items to
still be slightly frozen
in the middle. They
must be left to
stand
for at least one hour
before cooking. During this standing time, the
temperature evens out and defrosting continues
through conduction. NB: if the food item is not
to be cooked immediately, keep it in the
refrigerator. Never refreeze a defrosted food
item without cooking it first.
Roasting meat on the bone and whole
poultry
It may be necessary
to protect the thin and
protruding parts of
these food items with
small pieces of
aluminium foil in order
to stop these parts
starting to cook.
It is not dangerous to
use small pieces of
aluminium foil in your oven, as long as they do
not touch the oven walls.
Minced or cubed meat, small shellfish
As these food items defrost quickly on the
outside, it is necessary to remove them and mix
during defrosting.
Small items
Cutlets and chicken pieces must be separated
as soon as possible to allow them to defrost
evenly. Fatty items (such as lamb chops)
defrost more quickly.
Check the food as it defrosts, and turn the
food items several times, even when using
an automatic programme. Remove pieces of
meat as and when
they are defrosted.