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Defrosting guidelines
For Best Results:
1. Place foods in a suitable container. Meat joints and chicken should be placed on
an upturned saucer.
2. Check food during defrosting, as foods vary in their defrosting speed.
3. It is not necessary to cover the whole food (see point 6).
4. Always turn or stir the food halfway. Protect ends and tips with aluminium foil to
avoid overcooking if necessary (see point 6).
5. Minced meat, chops and other small items should be broken up or separated
and placed in a single layer.
6. Shielding prevents food from cooking. It is essential when defrosting chicken
and joints of meat.
The outside thaws out first, so protect wings/breast/fat/bones with smooth
pieces of aluminium foil secured with cocktail sticks.
7. Allow standing time so that the centre of the food thaws out (minimum of 1 hour
for joints of meat and whole chicken).
Arrange food in a single
layer.
Turn or break up food as
soon as possible.
Shield chicken and joints
of meat.
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