en
How it works
16
16.2 Tips for defrosting and heating
Follow these tips for good results when defrosting and
heating.
Issue
Tip
The food should be de-
frosted, hot or cooked
once the time has
elapsed.
Set a longer cooking
time. Larger quantities
and food which is piled
high require longer times.
Once the time has
elapsed, the food should
not be overheated at the
edge and cooked in the
middle.
¡
Stir the food occasion-
ally.
¡
Set a lower microwave
power setting and a
longer cooking time.
After defrosting, poultry or
meat should not be de-
frosted on the outside
only but still frozen in the
middle.
¡
Set a lower microwave
power setting.
¡
If you are defrosting a
large quantity, turn it
several times.
The food should not be
too dry.
¡
Set a lower microwave
power setting.
¡
Set a shorter cooking
time.
¡
Cover the food.
¡
Add more liquid.
16.3 Defrosting
With your appliance you can defrost frozen food.
Defrosting food
1.
Place the frozen food in an open container on the
turntable.
Delicate parts, such as the legs and wings of
chicken or fatty outer layers of roasts, can be
covered with small pieces of aluminium foil. The foil
must not touch the sides of the cooking compart-
ment.
2.
Start the operation.
You can remove the foil halfway through the defrost-
ing time.
3. Note:
Liquid is produced when you defrost meat
and poultry.
Drain off any liquid when turning and under no cir-
cumstances use it for other purposes or allow it to
come into contact with other foods.
4.
Redistribute the food or turn it once or twice as it
defrosts.
Turn large pieces of food several times.
5.
To even out the temperature, leave the defrosted
food to stand at room temperature for approx. 10–
20 minutes.
You can remove the giblets from poultry at this
point. You can continue to cook the meat even if a
small section of it is still frozen in the centre.
Defrosting with the microwave
Observe the recommended settings for using the microwave to defrost frozen food.
Food
Weight in g
Microwave power
setting in W
Cooking time in mins
Whole pieces of beef, veal or pork (on the
bone or boned)
800
1.
180
2.
90
1.
15
2.
10–20
Whole pieces of beef, veal or pork (on the
bone or boned)
1000
1.
180
2.
90
1.
20
2.
15–25
Whole pieces of beef, veal or pork (on the
bone or boned)
1500
1.
180
2.
90
1.
30
2.
20–30
Meat in pieces or slices of beef, veal or pork
200
1.
180
2.
90
1.
2
1
2.
4–6
Meat in pieces or slices of beef, veal or pork
500
1.
180
2.
90
1.
5
1
2.
5–10
Meat in pieces or slices of beef, veal or pork
800
1.
180
2.
90
1.
8
1
2.
10–15
Minced meat, mixed
2, 3
200
90
10
4
Minced meat, mixed
2, 3
500
1.
180
2.
90
1.
5
4
2.
10–15
Minced meat, mixed
2, 3
800
1.
180
2.
90
1.
8
4
2.
10–20
1
Separate any defrosted parts when turning.
2
Freeze the food flat.
3
Remove any meat that has already defrosted.
4
Turn the food several times.
5
Separate any defrosted parts.
6
Carefully stir the food occasionally.
7
Remove all packaging.
8
Only defrost cakes without icing, whipped cream, gelatine or custard.
9
Separate the pieces of cake.
