Practical tips
Frozen food can be defrosted in this appliance in much less time than when defrosting at room temperature.
Proceed as follows:
^Place the food in a suitable container or on the rack.
^Select Defrost 60 °C.
^Change the recommended temperature if necessary (see chart) and confirm your selection.
^Select the defrost time (see chart) and start the programme.
Tips on defrosting
–All meat and poultry should be fully defrosted before cooking. When defrosting meat or poultry place the condensate tray underneath the rack to catch the defrosted liquid, so that the meat is not lying in this liquid.
It is particularly important to observe food hygiene rules when defrosting poultry. Do not use the liquid from defrosted poultry. Pour it away and wash the tray, the sink and your hands. Danger of salmonella poisoning!
–Food which does not drip can be placed on the rack or in a dish once the wrapping has been removed.
–Fish does not need to be fully defrosted before cooking. Defrost so that the surface is sufficiently thawed to take herbs and seasoning. Depending on the thickness of the fish, 2 - 5 minutes at 60 °C should be enough.
–When defrosting food which has frozen together, e.g. berries, chops, fish fillets etc separate or break it up about
–Allow food to stand at room temperature at the end of defrosting. This standing time (see chart) is necessary to ensure that the food is fully defrosted right through to the core.
–Do not refreeze food once it has thawed.
–Defrost frozen
–Defrost baked goods in a sealed freezer bag.
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