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Defrost in the Main Oven
This main oven function enables you to defrost most
foods without heat faster than some conventional
methods as the oven fan circulates air around the
food. It is particularly suitable for delicate frozen
foods which are to be served cold e.g. cream filled
gateaux, cakes covered with icings or frostings,
cheesecakes, biscuits, scones etc.
•
Push out and turn the main oven temperature
control to the fan controlled defrost setting.
Things to Note
•
The oven fan and internal oven light will operate.
Hints and Tips
•
Place the frozen food in a single layer where
possible and turn it over half way through the
defrosting process.
•
The actual speed of defrosting is influenced by
room temperature. On warm days defrosting
will be faster than on cooler days.
•
It is preferable to thaw fish, meat and poultry
slowly in the fridge. However, this process can
be accelerated by using the defrost function.
Small or thin fish fillets, frozen peeled prawns,
cubed or minced meat, liver, thin chops, steaks
etc., can be thawed in 1 – 2 hours.
•
A 1kg/2¼lb oven ready chicken will be thawed
in approximately 5 hours. Remove the giblets as
soon as possible during the thawing process.
•
Joints of meat up to 2kg/4½lb in weight can be
thawed using the defrost function.
•
All joints of meat and poultry must be thawed
thoroughly before cooking.
•
Always cook thoroughly immediately after
thawing.
•
Do not
leave food at room temperature once it
is defrosted. Cook raw food immediately or
store cooked food in the fridge, once it has
cooled.
•
Care must always be taken when handling foods
in the home. Always follow the basic rules of
food hygiene to prevent bacterial growth and
cross contamination when defrosting, preparing,
cooking, cooling and freezing foods.
How to use Defrost in the
Main Oven
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