Defrosting in the oven
We recommend defrosting at room tem-
perature, i.e. without selecting an oven
temperature.
However, an oven temperature of up to
50°C can be selected.
– Where possible remove the packa-
ging and put the food to be defro-
sted on a baking tray or into a dish.
– All meat and poultry should be fully
defrosted before cooking. Do not
use the liquids from defrosting.
– When defrosting poultry put it on the
rack, one level higher than a tray put
in to catch the defrosted liquid, so
that the meat is not lying in this liquid.
It is particularly important to obser-
ve food hygiene rules when defro-
sting poultry. Do not use the liquid
from the defrosted poultry. Pour it
away, and wash the tray, the sink
and your hands.
N.B. Put the tray back in the oven if roa-
sting on the rack.
– Fish does not need to be fully defro-
sted before cooking. Defrost so that
the surface is sufficiently soft to take
herbs and seasoning.
Do not refreeze food once it has tha-
wed.
The time needed for defrosting de-
pends on the type and weight of the
food, and at what temperature it was
deep frozen.
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