Additional applications
49
This section provides information on the
following applications:
- Defrost
- Reheat
- Cooking
- Canning
Defrost
Gentle defrosting of frozen food means
that the vitamins and minerals are
generally retained.
Select an automatic program from
to
(see “Automatic programs –
Overview of automatic programs”) or
use the following microwave power
levels:
- Microwave power level
(80 W)
For defrosting very delicate food,
e.g., cream, butter, gateau,
buttercream cake, and cheese
- Microwave power level
(150 W)
For defrosting everything else
When using this mode, enter the
weight or – if you have selected a
microwave power level – the
defrosting duration.
Always observe USDA/CFIA food
safety guidelines.
Risk of infection from bacteria.
Bacteria such as salmonella can
cause life-threatening food
poisoning.
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
during defrosting.
Process the food as required as soon
as it has been defrosted.
Tips for defrosting
- Only use dishware that is microwave
safe.
- Remove the frozen food from its
packaging and defrost uncovered.
- Place frozen meat on an upturned
plate inside a glass or porcelain
container. This way the frozen food
will not be lying in the defrosted
liquid.
- Turn, separate, or stir the food about
halfway through the defrosting time.
- Meat, poultry, or fish does not need
to be fully defrosted before cooking.
Defrost until the food has started to
thaw. The surface will then be
sufficiently thawed to take herbs and
seasoning.
