individual requirements. If thermal gril- ling on more than one level, it may be necessary to interchange the food on the shelves during cooking.
•It is not necessary to preheat the oven for most foods, but it is preferable to preheat for joints of meat and poultry.
Defrosting
The defrost function allows you to defrost frozen foods. The oven fan operates without heat and circulates the air, at room tempera- ture, inside the oven, this increases the rate at which defrosting takes place. This function is particularly suitable for delicate food which would be damaged by heat, e.g. cream filled gateaux, iced cakes, pastries, bread and other yeast products.
Hints and Tips
•Cover food with a lid, aluminium foil or plastic film to prevent drying out during defrosting.
•Small or thin pieces of fish fillet or pee- led prawns, mince, liver and thin chops will defrost in
•Place the food to be defrosted in a single layer and turn over half way through the defrosting process, where possible.
•Joints of meat or poultry MUST BE THAWED THOROUGHLY BEFORE COOKING. A 1 1/2 kg/3lb oven chicken will thaw in approximately 5 hours. The giblets must be removed as soon as possi- ble during the thawing process.
•Only joints of meat and poultry up to 2kg/4lb are suitable for defrosting in this way. ALWAYS COOK THOROUGHLY IMMEDIATELY AFTER THAWING.
•Take care to follow the basic rules for food hygiene when handling fresh, fro- zen, raw and cooked foods.
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