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How to Use Defrosting
1. Turn the oven function control knob to
2. Ensure the thermostat control knob is in the OFF
position.
The oven fan operates without heat and circulates the
air, at room temperature, inside the oven. This increases
the speed of defrosting. However, please note that the
temperature of the kitchen will influence the speed of
defrosting.
This function is particularly suitable for delicate food which
could be damaged by heat, e.g. cream filled gateaux,
iced cakes, pastries, bread and other yeast products.
Defrosting Chart
Food
Chicken 1000 g.
Meat 1000 g.
Meat 500 g.
Trout 150 g.
Strawberries 300 g.
Butter 250 g.
Cream 2 x 200 g.
Cake 1400 g.
The times quoted in the chart should be used as a guide only, as the speed of defrosting will depend on the kitchen
temperature. For example, the colder the ambient temperature, the longer the defrosting time.
14
.
Standing time
Defrosting time
(Mins)
100-140
100-140
90-120
23-35
30-40
30-40
80-100
60
Hints and Tips
•
Cover food with a lid, aluminium foil or plastic film to
prevent drying out during defrosting.
•
ALWAYS COOK THOROUGHLY IMMEDIATELY
AFTER THAWING.
•
Frozen food should be placed in a single layer when
ever possible and turned over half way through the
defrosting process.
•
Only joints of meat and poultry up to 2 kg. (4 lb.) are
suitable for defrosting in this way.
Refer to the relevant table for approximate defrosting
times.
(Mins)
20-30
Place the chicken on an inverted
saucer on a large plate. Defrost open
and turn at half time or defrost
covered with foil. Remove giblets
as soon as possible.
20-30
Defrost open and turn at
half time or cover with foil
20-30
As above
10-15
Defrost open
10-20
Defrost open
10-15
Defrost open
10-15
Defrost open (cream is
easy to whip even if parts
of it are still slightly frozen)
60
Defrost open
Notes
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