Defrosting
Defrost
G
Food
Defrosting
time
in minutes
Chicken, 1,000 g
150-180
Meat,
approx. 6-7 cm thick
150-180
Sausages
50-60
Fish
90-120
Fruit
40-50
Cream cake
100-120
Sponge cake
30-40
Bread,
approx. 1000 g
80-100
The Defrost function is particularly suit-
able for defrosting delicate frozen foods
such as breads, fruit, fish, and cream
gateaux. With the constant movement
of air in the oven, defrosting is much
faster than in still air.
With the Defrost
G
function, the fan
runs but the oven heating systems are
all switched off. It is not possible to se-
lect a temperature.
The time needed for defrosting de-
pends on the type and weight of the
food and what temperature it was
frozen at.
Tips on defrosting
– All meat and poultry should be fully
defrosted before cooking. When de-
frosting meat or poultry place the grill
pan / oven tray underneath the rack
to catch the defrosted liquid, so that
the meat is not lying in this liquid. It is
particularly important to observe
food hygiene rules when defrosting
poultry. Do not use the liquid from
defrosted poultry. Pour it away and
wash the tray, the sink and your
hands. Danger of salmonella!
– Where possible remove the packag-
ing and put the food to be defrosted
on a baking tray or into a suitable
dish.
Food which does not contain
juices/water can be defrosted in its
packaging on a baking tray on in a
tray.
– Fish does not need to be fully de-
frosted before cooking. Defrost so
that the surface is sufficiently de-
frosted to take herbs and seasoning.
– Do not refreeze food once it has
thawed.
– Defrost deep frozen pre-cooked
meals according to the manufac-
turer’s instructions.
Defrost with the oven door open as
this way cool air is dispelled from the
oven and the intake of warmer air
from the room helps speed up the
defrosting process. The wider the
door is opened the better.
Defrosting
39
