Miele Mastering Microwave Defrost Techniques and Understanding Symbols

Defrosting/Defrosting and reheating or cooking

Do not refreeze food once it has thawed. Defrosted food should be used up as quickly as possible as food soon loses it nutritional value and goes off. Defrosted food may only be refrozen after it has been cooked.

Defrost

Select the following microwave power settings to reheat food:

–80 W

for defrosting very delicate food, e.g. cream, butter, gateau and cheese.

–150 W

for defrosting everything else.

Remove the food from its packaging and place in a microwave-proof 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 upturned plate in a glass or china container so that the meat juice can run off and be collected. Turn halfway through defrosting.

It is particularly important to observe food hygiene rules when defrosting poultry. Do not use the liquid from the defrosted poultry. Pour it away, and wash the tray, the sink and your hands.

Danger of salmonella poisoning!

Fish does not need to be fully defrosted before cooking.

Defrost so that the surface is sufficiently soft to take herbs and seasoning.

Defrosting followed by reheating or cooking

Deep-frozen food can be defrosted and immediately reheated or cooked.

After defrosting, select 900 W followed by 450 W.

Remove the food from its packaging and place in a covered microwave-proof dish for defrosting and reheating or cooking. Exception: Minced meat should be left uncovered while cooking.

Soups, stew and vegetables should be stirred several times during the process. Carefully separate and turn slices of meat halfway through the programme. Turn pieces of fish at the halfway stage.

After defrosting followed by reheating or cooking

Allow the food to stand at room temperature for a few minutes to enable the heat to spread evenly throughout the food.

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