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15
GB
TYPE OF
FOOD
AMOUNT POWER
LEVEL
TIME STANDING
TIME
HINTS
R
OAST
800 -
1000 G
25%
20 - 22 MIN. 10 - 15 MIN.TURN halfway thru defrosting.
M
INCED MEAT 500 G 8 - 10 MIN.5 MIN.
TURN halfway thru defrosting.
Separate thawed parts.
C
HOPS, CUTLETS,
STEAKS
500 G 7 - 9 MIN. 5 - 10 MIN.TURN halfway thru defrosting.
C
HICKEN
(whole)
1200 G 25 MIN. 10 - 15 MIN.TURN halfway thru defrosting.
C
HICKEN pieces
or fillets
500 G 7 - 9 MIN. 5 - 10 MIN.
TURN / SEPARATE halfway thru
defrosting. Shield wingtips
and legs with foil to prevent
overheating.
F
ISH (whole) 600 G 8 - 10 MIN. 5 - 10 MIN.
TURN halfway thru defrosting
and shield the tail with foil to
prevent overheating.
F
ISH (steaks or
fillets)
400 G 6 - 7 MIN.5 MIN.
TURN halfway thru defrosting.
Separate thawed parts.
L
OAF OF BREAD 500 G 4 - 6 MIN.5 MIN.TURN halfway thru defrosting.
R
OLLS & BUNS
4 PCS (150
- 200 G)
1 ½ - 2 MIN. 2 - 3 MIN.PLACE in a ring pattern.
F
RUIT & BERRIES 200 G 2 - 3 MIN. 2 - 3 MIN.SEPARATE during defrosting.
DEFROSTING CHART
FROZEN FOOD IN PLASTIC BAGS , plastic lms or card-
board packages can be placed directly in the
oven as long as the package has no metal
parts (e.g. metal twist ties).
THE SHAPE OF THE PACKAGE alters the defrost-
ing time. Shallow packets defrost more
quickly than a deep block.
S
EPARATE PIECES as they begin to defrost.
Individual slices defrost more easily.
SHIELD AREAS OF FOOD with small pieces of
aluminiumfoil if they start to become warm
(e.g. chicken legs and wing tips).
T
URN LARGE JOINTS halfway through the defrost-
ing process.
BOILED FOOD, STEWS AND MEAT SAUCES defrost better
if stirred during defrosting time.
WHEN DEFROSTING it is better to under-
thaw the food slightly and allow the
process to nish during standing time.
S
TANDING TIME AFTER DEFROSTING always im-
proves the result since the temperature
will then be evenly distributed through-
out the food.