Defrosting and cooling (if fitted)
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.
To
cool
foods after cooking prior to
refrigerating or freezing, turn the oven
control to the defrost position, and
open the door about 30˚ to the stop
position.
Be Safe
l
Do not
defrost stuffed poultry using
this method.
l
Do not
defrost larger joints of meat
and poultry over 2kg/4lb using
this method.
l
Never
place uncooked food for
defrosting next to cooked food
which is to be cooled, as this can
lead to cross contamination.
l
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.
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.
13
Using the Oven
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