Defrosting 
The oven fan operates without heat and circulates the air, at room temperature, inside the oven. This increases the speed of defrosting. However, please note that the temperature of the kitchen will influence the speed of defrosting.
This function is particularly suitable for delicate food which could be damaged by heat, e.g. cream filled gateaux, iced cakes, pastries, bread and other yeast products.
☞How to Use Defrosting
1.Turn the oven function control knob to 
.
2.Ensure the thermostat control knob is in the OFF position.
iHints andTips
•Cover food with a lid, aluminium foil or plastic film to prevent drying out during defrosting.
•ALWAYS COOK THOROUGHLY IMMEDIATELY AFTER THAWING.
•Frozen food should be placed in a single layer when ever possible and turned over half way through the defrosting process.
•Only joints of meat and poultry up to 2 kg. (4 lb.) are suitable for defrosting in this way.
Refer to the following table for approximate defrosting times.
Food | Defrosting time | Standing time | Notes |
| (Mins) | (Mins) |
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Chicken 1000 g. | Place chicken on inverted saucer on | ||
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| large plate. Defrost open and turn at |
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| half time or defrost covered |
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| with foil. Remove giblets as soon |
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| as possible. |
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Meat 1000 g. | Defrost open and turn at | ||
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| half time or cover with foil |
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Meat 500 g. | As above | ||
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Trout 150 g. | Defrost open | ||
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Strawberries 300 g. | Defrost open | ||
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Butter 250 g. | Defrost open | ||
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Cream 2 x 200 g. | Defrost open (cream is | ||
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| easy to whip even if parts |
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| of it are still slightly frozen) |
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Cake 1400 g. | 60 | 60 | Defrost open |
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The times quoted in the chart should be used as a guide only, as the speed of defrosting will depend on the kitchen temperature. For example, the colder the ambient temperature, the longer the defrosting time.
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