GB-22
The microwave is ideal for defrosting foods. Defrosting
times are significantly shorter as a rule than during
conventional defrosting. Some tips are given below.
Take the frozen food from its packaging and place it on
a plate for defrosting.
PACKAGING AND CONTAINERS
Packaging and containers designed for microwave use,
which are both suitable for deep freezes (up to approx.
-40°C) and also heat resistant (up to approx. 220°C),
are suitable for defrosting and reheating foods. This
means that you can defrost, heat and even cook in the
same dish without having to transfer the food in the
meantime.
COVERING
Before defrosting, cover thinner
por tions with small strips of
aluminium foil. Also cover slightly
defrosted or warm portions during
thawing with aluminium strips. This
prevents the thinner portions from
already being too hot, while the thicker portions are
still frozen.
THE MICROWAVE POWER...
should be set to lower rather than
too high. This means you get
a uniform defrosting result. If the
microwave power is too high, the
food’s surface is already cooking
while the interior is still frozen.
●
Ready-prepared meals in aluminium containers
should be taken out and heated on a plate or dish.
●
Cover food with microwave foil, a plate or special
lid (available in retail outlets) so that the surface
does not dry out. Drinks do not have to be covered.
●
Remove the cover from sealed containers.
●
Place a glass rod in the container when cooking
liquids such as water, coffee, tea or milk.
●
Stir larger quantities occasionally if possible so that
the temperature becomes evenly distributed.
●
The times are given for food at a room temperature
of 20°C. The heating time rises slightly for foods
that have just been taken from the refrigerator.
●
Allow food to stand for 1-2 minutes after heating so
that the temperature is distributed evenly inside the
food (standing time).
●
The stated times are guide values which can vary
depending on the starting temperature, weight,
water content, fat content and desired final state etc.
TURNING/STIRRING
Almost all foods must be turned or stirred once during
the process. Separate portions that stick to each other
as quickly as possible and rearrange them.
SMALLER QUANTITIES...
defrost more evenly and more quickly than large
portions. We therefore recommend freezing the smallest
possible portions. This means you can put together
entire menus fast and simply.
DELICATE FOODS,
such as tart, cream, cheese and bread should not be
defrosted completely, just lightly and allowed to thaw
at ambient temperature. This prevents the outer portions
from becoming too hot while the interior sections are
still frozen.
STANDING TIME...
after defrosting food is particularly important as the
thawing process continues during this period. You
will find the standing times for various foods in the
defrosting table. Thick, compact foods require a longer
standing time than flat foods or those with a porous
structure. If the food is not sufficiently defrosted you
can defrost it further in the microwave or prolong the
standing time correspondingly. Insofar as possible,
cook the food immediately after the standing time and
do not freeze it again.
HEATING
DEFROSTING
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