USING THE MAIN OVEN
Cooling and defrosting in the main oven 
To cool foods after cooking prior to refrigerating or freezing, turn the oven control to the defrost position, and open the door.
To defrost frozen foods, turn the oven control to the defrost position, place the food in the centre of the oven and close the door.
Defrosting times
Small or thin pieces of frozen fish or meat - eg; fish fillets, prawns, and mince will take approximately 1 - 2 hours. Placing the food in a single layer will reduce the thawing time.
A medium sized casserole or stew will take approximately 3 - 4 hours.
A 11⁄2kg / 3lb oven ready chicken will take approximately 5 hours, remove the giblets as soon as possible.
Always check foods are thoroughly defrosted before cooking.
Be safe
•Do not defrost stuffed poultry using this method.
•Do not defrost larger joints of meat and poultry over 2kg / 4lb using this method.
•Never place uncooked food for defrosting next to cooked food which is to be cooled, as this can lead to cross contamination.
•Defrosting meat, poultry and fish can be accelerated using this method, but make sure they are completely thawed before cooking thoroughly.
Place meat and poultry on a trivet in a meat tin, to catch the juices from the defrosting process.
Slow cooking ( | Setting) |
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■ | Make sure that frozen foods are | |||
■ | thoroughly THAWED before cooking. | |||
Do not slow cook joints of meat or | ||||
| poultry weighing more than 21⁄4kg | |||
■ | / 41⁄2lb. |
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Only use the fanned oven function | ||||
■ | for slow cooking. |
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Preheat the oven to 170˚C and | ||||
| cook for 30 minutes, then adjust | |||
| the oven | control to | (slow | |
| cook setting) for the remainder of | |||
| the cooking time. |
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■Slow cooking times will be about 3 times as long as conventiona l cooking times.
■Do not open the oven door unnec- essarily during slow cooking, as this will result in heat loss at low temperatures.
■Always use dishes with tightly fitting lids. To rectify badly fitting lids, place foil over the dish underneath the lid.
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