Defrosting
General tips for defrosting
1.Only use
2.The defrosting by weight function and the tables refer to defrosting of raw foods.
3.The defrosting time depends on the quantity and the height of the food. When freezing foods, prepare for the defrosting process. Distribute the food in parts that match the size of the container.
4.Distribute the food as well as possible inside the microwave. The thickest parts of the fish or the chicken legs should be placed on top. The most delicate parts may be protected using aluminium foil. Important: the aluminium foil should not come in contact with the walls of the cavity, as this could cause an electrical arch.
5.The most dense parts should be turned around several times.
6.Distribute the frozen food in the most uniform manner possible, because the thin, narrow parts defrost fast than the thickest parts at the top.
7.Foods that are rich in fats, such as butter, cottage cheese and cream, should not be entirely defrosted. If they are at room temperature, they will be ready to serve within a few minutes. In the case of
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8.Place poultry on a turn over plate so that the juices may drain more easily.
9.Bread should be wrapped in a napkin so that it does not get too dry.
10.Turn the foods around the moment the microwave beeps and starts to flash on the
screen: 
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11.Remove frozen foods from its packaging and do not forget to remove any metal clips. If the containers that are used to keep the foods in the freezer may also be used for heating and cooking, just remove the lid. Otherwise, place the foods in containers that are suitable for microwave ovens.
12.The liquid that results in the defrosting process, particularly in the case of poultry, should be discarded and under no circumstances should it come in contact with other foods.
13.Bear in mind that a resting period is required in automatic defrosting function, so that the food is totally defrosted. This normally takes between 15 to 20 minutes.
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