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• It is preferable to thaw fish, meat and
poultry slowly in the fridge. However,
this process can be accelerated by
using the defrost function. Small or thin
fish fillets, frozen peeled prawns, cubed
or minced meat, liver, thin chops,
steaks etc., can be thawed in 1 – 2
hours.
• A 1kg/2¼lb oven ready chicken will be
thawed in approximately 5 hours.
Remove the giblets as soon as possible
during the thawing process.
• Joints of meat up to 2kg/4½lb in weight
can be thawed using the defrost
function.
• All joints of meat and poultry must be
thawed thoroughly before cooking.
• Always cook thoroughly immediately
after thawing.
• Do not leave food at room temperature
once it is defrosted. Cook raw food
immediately or store cooked food in the
fridge, once it has cooled.
• Care must always be taken when
handling foods in the home. Always
follow the basic rules of food hygiene to
prevent bacterial growth and cross
contamination when defrosting,
preparing, cooking, cooling and freezing
foods.