Defrosting / Defrosting and reheating or cooking
Do not refreeze partially or fully defrosted food. Consume defrosted food as soon as possible, as it will lose its nutritional value and spoil if left for too long. Defrosted food may only be refrozen after it has been cooked.
Defrost
Select the following microwave power settings to defrost food:
–80 W
for defrosting very delicate food, such as cream, butter, cream cakes and cheese.
–150 W
for defrosting all other foods.
Remove the frozen food from its packaging and place in a microwave- safe container. Do not cover. Turn, stir or separate the food about halfway through the defrosting time.
To defrost meat, unpack the frozen meat and place it on an overturned plate in a glass or porcelain container so that the meat juice can drip off and be collected. Turn from time to time during defrosting.
When defrosting poultry, be sure to strictly observe food hygiene rules. Do not use the liquid from the defrosted poultry.
Risk of salmonella poisoning! Always follow USDA guidelines on food safety.
Defrosting followed by reheating or cooking
After defrosting, select 900 W and then 450 W.
Remove the food from its packaging and place in a covered
Foods containing large amounts of liquid, such as soups and vegetables, should be stirred several times during the process. Carefully separate and turn slices of meat halfway through. Turn pieces of fish at the halfway mark.
After defrosting followed by reheating or cooking
Allow the food to stand at room temperature for a few minutes so that the heat can spread evenly throughout the food.
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