Special Modes
Defrost
Always follow USDA guidelines on food safety.
It is much quicker to defrost items in the steam oven than at room temperature.
Temperature
140° F / 60° C is the best temperature for defrosting. Exceptions: 122° F / 50° C for ground meat and game.
Before and after defrosting
Remove all packaging before defrosting.
Exceptions:
Leave bread and baked goods in their packaging as otherwise they will absorb moisture and become soft.
Cooking pans
When defrosting food which will drip, for example poultry, use a perforated cooking pan with the drip tray underneath it. This way food will not be lying in the defrosted liquid.
Dispose of the liquid from defrosting meat or poultry - do not use! Danger of salmonella poisoning!
Food that does not drip can be defrosted in a solid pan.
When defrosting food which has frozen together, e.g. berries or chunks of meat, separate them about
Do not refreeze food once it has thawed.
Settings
Special Modes > Defrost,
or
Steam Cooking
Temperature: see table
Duration: see table
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