16
GB
TYPE OF
FOOD
AMOUNT
POWER
LEVEL
TIME
STANDING
TIME
HINTS
R
OAST
800 -
1000
G
D
EFROST
(160 W)
20 - 22
MIN
.
10 - 15
MIN
.
T
URN
halfway thru defrosting.
M
INCED
MEAT
500
G
8 - 10
MIN
.
5
MIN
.
T
URN
halfway thru defrosting.
Separate thawed parts.
C
HOPS
,
CUTLETS
,
STEAKS
500
G
7 - 9
MIN
.
5 - 10
MIN
.
T
URN
halfway thru defrosting.
C
HICKEN
(whole)
1200
G
25
MIN
.
10 - 15
MIN
.
T
URN
halfway thru defrosting.
C
HICKEN
pieces
or fillets
500
G
7 - 9
MIN
.
5 - 10
MIN
.
T
URN
/
SEPARATE
halfway thru
defrosting. Shield wingtips
and legs with foil to prevent
overheating.
F
ISH
(whole)
600
G
8 - 10
MIN
.
5 - 10
MIN
.
T
URN
halfway thru defrosting
and shield the tail with foil to
prevent overheating.
F
ISH
(steaks or
fillets)
400
G
6 - 7
MIN
.
5
MIN
.
T
URN
halfway thru defrosting.
Separate thawed parts.
L
OAF
OF
BREAD
500
G
4 - 6
MIN
.
5
MIN
.
T
URN
halfway thru defrosting.
R
OLLS
& B
UNS
4
PCS
(150
- 200
G
)
1 ½ - 2
MIN
.
2 - 3
MIN
.
P
LACE
in a ring pattern.
F
RUIT
& B
ERRIES
200
G
2 - 3
MIN
.
2 - 3
MIN
.
S
EPARATE
during defrosting.
DEFROSTING CHART
F
ROZEN
FOOD
IN
PLASTIC
B
A
G
S
, plastic fi lms or card-
board packages can be placed directly in the
oven as long as the package has no metal
parts (e.g. metal twist ties).
T
HE
SHAPE
OF
THE
PACKA
G
E
alters the defrost-
ing time. Shallow packets defrost more
quickly than a deep block.
S
EPARATE
PIECES
as they begin to defrost.
Individual slices defrost more easily.
S
HIELD
AREAS
OF
FOOD
with small pieces of
aluminiumfoil if they start to become warm
(e.g. chicken legs and wing tips).
T
URN
LAR
G
E
JOINTS
halfway through the defrost-
ing process.
B
OILED
FOOD
,
STEWS
AND
MEAT
SAUCES
defrost better
if stirred during defrosting time.
W
HEN
DEFROSTIN
G
it is better to under-
thaw the food slightly and allow the
process to fi nish during standing time.
S
TANDIN
G
TIME
AFTER
DEFROSTIN
G
always im-
proves the result since the temperature
will then be evenly distributed through-
out the food.
