37
individual requirements. If thermal gril-
ling on more than one level, it may be
necessary to interchange the food on the
shelves during cooking.
•
It is not necessary to preheat the oven for
most foods, but it is preferable to preheat
for joints of meat and poultry.
Defrosting
The defrost function allows you to defrost
frozen foods. The oven fan operates without
heat and circulates the air, at room tempera-
ture, inside the oven, this increases the rate at
which defrosting takes place. This function
is particularly suitable for delicate food
which would be damaged by heat, e.g. cream
filled gateaux, iced cakes, pastries, bread and
other yeast products.
Hints and Tips
•
Cover food with a lid, aluminium foil or
plastic film to prevent drying out during
defrosting.
•
Small or thin pieces of fish fillet or pee-
led prawns, mince, liver and thin chops
will defrost in 1-2 hours. Ensure that they
are cooked or refrigerated immediately
after defrosting to maintain good food
hygiene.
•
Place the food to be defrosted in a single
layer and turn over half way through the
defrosting process, where possible.
•
Joints of meat or poultry MUST BE
THAWED THOROUGHLY BEFORE
COOKING. A 1
1/2
kg/3lb oven chicken
will thaw in approximately 5 hours. The
giblets must be removed as soon as possi-
ble during the thawing process.
•
Only joints of meat and poultry up to
2kg/4lb are suitable for defrosting in this
way. ALWAYS COOK THOROUGHLY
IMMEDIATELY AFTER THAWING.
•
Take care to follow the basic rules for
food hygiene when handling fresh, fro-
zen, raw and cooked foods.
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Summary of Contents for ZBM 799
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