FAN CONTROLLED DEFROSTING
This main oven function enables you to defrost most foods without heat faster than some conventional methods as the oven fan circulates air around the food. It is particularly suitable for delicate frozen foods which are to be served cold e.g. cream filled gateaux, cakes covered with icings or frostings, cheesecakes, biscuits, scones, etc.
USING FAN CONTROLLED DEFROSTING
The oven must be switched on before setting any cooking function or programme.
Press the Oven Cavity selector 
until the main oven cavity is illuminated.
Press the Function selector 
until the Fan Controlled Defrosting neon is illuminated. 
Wait 5 seconds until your choice is confirmed. The temperature will automatically set to 30°C.
To switch off a function simply press the Function selector once. The function neon will go out and the display will return to the time of day.
THINGS TO NOTE
The oven fan and oven light will come on
The cooling fan does not operate.
HINTS AND TIPS
Place the frozen food in a single layer where possible and turn it over half way through the defrosting process.
The actual speed of defrosting is influenced by room temperature. On warm days defrosting will be faster than on cooler days.
It is preferable to thaw fish, meat and poultry slowly in the fridge. However, this process can be accelerated by using the defrost function. Small or thin fish fillets, frozen peeled prawns, cubed or minced meat, liver, thin chops, steaks etc., can be thawed in 1 – 2 hours.
A 1kg/2¼lb oven ready chicken will be thawed in approximately 5 hours. Remove the giblets as soon as possible during the thawing process.
Joints of meat up to 2kg/4½lb in weight can be thawed using the defrost function.
All joints of meat and poultry must be thawed thoroughly before cooking.
Always cook thoroughly immediately after thawing.
Do not leave food at room temperature once it is defrosted. Cook raw food immediately or store cooked food in the fridge, once it has been cooled.
Care must always be taken when handling foods in the home. Always follow the basic rules of food hygiene to prevent bacterial growth and cross contamination when defrosting, preparing, cooking, cooling and freezing foods.
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