Defrosting
General recommendations Standing time
Small food items can be cooked immediately after defrosting. It is normal for large food items to still be slightly frozen in the middle. They must be left to stand for at least one hour
before cooking. During this standing time, the temperature evens out and defrosting continues through conduction. NB: if the food item is not to be cooked immediately, keep it in the refrigerator. Never refreeze a defrosted food item without cooking it first.
Minced or cubed meat, small shellfish
As these food items defrost quickly on the outside, it is necessary to remove them and mix during defrosting.
Small items
Cutlets and chicken pieces must be separated as soon as possible to allow them to defrost evenly. Fatty items (such as lamb chops) defrost more quickly.
Roasting meat on the bone and whole poultry
It may be necessary to protect the thin and protruding parts of these food items with small pieces of aluminium foil in order to stop these parts starting to cook.
It is not dangerous to use small pieces of
aluminium foil in your oven, as long as they do not touch the oven walls.
Check the food as it defrosts, and turn the food items several times, even when using an automatic programme. Remove pieces of
