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Defrosting Technique
Preparation for freezing:
The quality of the fresh food, the food freezing storage, defrosting technique and defrosting time determine the
quality of the cooked food. The food bought must be fresh and of high quality, instantly frozen after being
bought and then stored for a period of time.
Note:
1. Remove aluminum foil packages before defrosting so as to avoid generating electric arcs.
2 Keep the temperature of the food below -18
℃
in the freezer (freeze the food for at least 24 hours before
defrosting).
When the oven beeps twice:
Turn over all meat, chicken, fish and shellfish. Break apart stewing meat, chicken pieces and minced meat.
Separate chops and hamburger patties. Shield the chicken wings, ends of the barbecues, fat or bones, etc.
Special technique of steam defrosting
Compared with meat without bones, meat with bones of the same weight are lighter. So, reduce 0.5 kilograms
when setting the weight of 2 kilogram meat with bones; reduce 0.2 to 0.3 kg when setting meat with bones
less than 2 kilograms.
Defrosting method
For uniform defrosting, turn over the food and remove the food in the
container during defrosting.
Remove frozen fresh
meat from the
package and place it
on the tray.
Wrap the thin front part
of the chicken leg with
foil.
Wrap the head and tail
of whole fish with foil.
Remove fish slices
from the package and
place them on the tray.
IP3938_39K93XP_Eng_08_120504 2012-5-4 Jerry 下下15:36 Page 18