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Text excerpt from page 12 (click to view)
Defrosting
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.
i 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 following table for approximate defrosting times.
How to Use Defrosting
1. Turn the oven function control knob to . 2. Ensure the thermostat control knob is in the OFF position.
Food
Defrosting time (Mins)
Standing time (Mins)
Notes
Chicken 1000 g.
100-140
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. Defrost open and turn at half time or cover with foil As above Defrost open Defrost open Defrost open Defrost open (cream is easy to whip even if parts of it are still slightly frozen) Defrost open
Meat 1000 g.
100-140
20-30
Meat 500 g. Trout 150 g. Strawberries 300 g. Butter 250 g. Cream 2 x 200 g.
90-120 23-35 30-40 30-40 80-100
20-30 10-15 10-20 10-15 10-15
Cake 1400 g.
60
60
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.
