Miele DGC 7370, Инструкции по эксплуатации и монтажу

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Additional applications
100
Defrost
Always observe USDA/CFIA food
safety guidelines.
It is much quicker to defrost items in the
steam oven than at room temperature.
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Risk of infection from bacteria.
Bacteria such as salmonella can
cause life-threatening food poison-
ing.
It is particularly important to observe
food hygiene rules when defrosting
fish and meat, and in particular when
defrosting poultry.
Do not use the liquid produced dur-
ing defrosting.
Process the food as required as soon
as it has been defrosted.
Temperature
140°F (60°C) is the best temperature for
defrosting.
Exception: 125°F (50°C) for minced
meat and game
Before and after defrosting
Remove any packaging before defrost-
ing.
Exceptions : leave bread, biscuits, and
cakes in their packaging as otherwise
they will absorb moisture and become
soft.
Allow food to stand at room tempera-
ture for a few minutes after defrosting.
The standing time is necessary to allow
the even distribution of heat from the
outside to the inside.
Cooking containers
Use a perforated container with the uni-
versal tray underneath when defrosting
food which will drip, such as poultry.
This way food will not be lying in de-
frosted liquid.
Foods which do not drip can be de-
frosted in a solid cooking container.
Tips
- Fish does not need to be fully de-
frosted before cooking. Defrost so
that the surface is sufficiently thawed
to take herbs and seasoning. De-
pending on the thickness of the fish,
2–5 minutes is generally enough.
- When defrosting food which has
frozen together, e.g., berries and
meat portions, separate them half-
way through the defrosting time.
- Do not refreeze food once it has
thawed.
- Defrost frozen ready meals according
to the instructions on the packaging.
Settings
Defrost
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or
Steam Cooking
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Temperature: see chart
Defrosting duration: see chart
Standing time: see chart