Further applications
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This section provides information on the
following applications:
– Defrost
– Low temperature cooking
– Frozen food/ready meals
– Heating crockery
Defrost
Gentle defrosting of frozen goods
means that the vitamins and minerals
are generally retained.
Select
Fan plus
and a temperature
of 30–50 °C.
Air is circulated throughout the oven
compartment to gently defrost the
frozen goods.
Risk of infection from bacteria.
Bacteria such as salmonella can
cause life-threatening food poison-
ing.
It is particularly important to observe
food hygiene rules when defrosting
fish and meat, and in particular when
defrosting poultry.
Do not use the liquid produced dur-
ing defrosting.
Process the food as required as soon
as it has been defrosted.
Tips
– Remove the packaging and place the
frozen goods on the universal tray or
in a suitable bowl or dish.
– Use the universal tray with the rack
placed on top of it for defrosting
poultry. This way the frozen goods
will not be lying in the defrosted li-
quid.
– Meat, poultry or fish does not need to
be fully defrosted before cooking. De-
frost until the food has started to
thaw. The surface will then be suffi-
ciently thawed to take herbs and
seasoning.
