Cooling and defrosting in the
main oven
To
cool
foods after cooking prior to
refrigerating or freezing, turn the oven
control to the defrost position, and
open
the door.
To
defrost
frozen foods, turn the
oven control to the defrost position,
place the food in the centre of the oven
and
close
the door.
Defrosting times
Small or thin pieces of frozen fish or
meat - eg; fish fillets, prawns, and mince
will take approximately 1 - 2 hours.
Placing the food in a single layer will
reduce the thawing time.
A medium sized casserole or stew will
take approximately 3 - 4 hours.
A 1
1
⁄
2
kg / 3lb oven ready chicken will
take approximately 5 hours, remove
the giblets as soon as possible.
Always check foods are thoroughly
defrosted before cooking.
Be safe
•
Do not defrost stuffed poultry using
this method.
•
Do not defrost larger joints of meat
and poultry over 2kg / 4lb using
this method.
•
Never place uncooked food for
defrosting next to cooked food
which is to be cooled, as this can
lead to cross contamination.
•
Defrosting meat, poultry and fish
can be accelerated using this
method, but make sure they are
completely thawed before cooking
thoroughly.
Place meat and poultry on a trivet
in a meat tin, to catch the juices
from the defrosting process.
Slow cooking (
Setting)
Make sure that frozen foods are
thoroughly
THAWED
before cooking.
Do not slow cook joints of meat or
poultry weighing more than 2
1
⁄
4
kg
/ 4
1
⁄
2
lb.
Only use the fanned oven function
for slow cooking.
Preheat the oven to 170˚C and
cook for 30 minutes, then adjust
the oven
control to
(slow
cook setting) for the remainder of
the cooking time.
Slow cooking times will be about
3 times as long as conventiona l
cooking times.
Do not open the oven door unnec-
essarily during slow cooking, as
this will result in heat loss at low
temperatures.
Always use dishes with tightly
fitting lids. To rectify badly fitting
lids, place foil over the dish
underneath the lid.
-
USING THE MAIN OVEN
