Thawing
▯Set the defrosting mode.
▯Put the grill rack with the frozen food on the second level (with 5 levels on the third level), then insert the grill pan to catch the defrosting liquids.
▯Defrost large pieces of meat (roasts, chickens, etc.) at 115 - 120° F (45 - 50°C) so that the outer part does not get cooked. Small or flat pieces can be defrosted at 120 - 130° F (50 - 55°C.)
▯Remove the food from the packaging before defrosting.
▯Only defrost the quantity that you need right away.
▯Please consider: defrosted food will not last as long as frozen food and will spoil more quickly than fresh food. Prepare defrosted food immediately and cook it thoroughly.
9WARNING
Health risk
When defrosting food from animal sources, you must remove the liquid that escapes during defrosting. It must never come into contact with other food. Bacteria could be transferred. Insert the grill pan under the food. Throw away the liquid that collects from defrosting meat and poultry, then clean the sink thoroughly and rinse it with a lot of water. Clean the grill pan in hot soapy water or in the dishwasher. After defrosting, operate the oven for 15 minutes using convection at 355° F (180°C).
Acrylamide in foodstuffs
Which foods are affected?
Acrylamide is mainly produced in grain and potato products that are heated to high temperatures, such as potato crisps, chips, toast, bread rolls, bread, fine baked goods (biscuits, gingerbread, cookies).
| Tips for keeping acrylamide to a mini- |
| mum when preparing food |
|
|
General | Keep cooking times to a minimum. Cook |
| meals until they are golden brown, but |
| not too dark. Large, thick pieces of food |
| contain less acrylamide. |
|
|
Baking | With convection max. 355° F (180°C). |
|
|
Cookies | Egg or egg yolk reduces the production |
| of acrylamide. Spread out a single layer |
| evenly on the baking tray. |
|
|
Oven fries | Cook at least 400 g at once on a baking |
| tray so that the fries do not dry out. |
|
|
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