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 tem- peratureofthekitchenwillinfluencethespeedofdefrosting. 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.

ΦHow to Use Defrosting

1.Turn the oven function control knob to .

2.Ensure the thermostat control knob is in the OFF position.

Hints and Tips

•Cover food with a lid, aluminium foil or plastic film to prevent drying out during defrosting.

•ALWAYS COOK THOROUGHLY IMMEDIATELY AFTERTHAWING.

•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)

Chicken 1000 g.	100-140	20-30	Place the chicken on an inverted
			saucer on a large plate. Defrost open
			and turn at half time or defrost
			covered with foil. Remove giblets
			as soon as possible.

Meat 1000 g.	100-140	20-30	Defrost open and turn at
			half time or cover with foil

Meat 500 g.	90-120	20-30	As above

Trout 150 g.	23-35	10-15	Defrost open

Strawberries 300 g.	30-40	10-20	Defrost open

Butter 250 g.	30-40	10-15	Defrost open

Cream 2 x 200 g.	80-100	10-15	Defrost open (cream is
			easy to whip even if parts
			of it are still slightly frozen)

Cake 1400 g.	60	60	Defrost open

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.