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Defrosting Frozen Food
1. Take the frozen food out from the unit and uncover the frozen food. Let it defrost at room
temperature. Don’t forget that defrosting in a warm area encourages the growth of bacteria
and low temperature cooking may not destroy dangerous bacteria.
2. Drain off and throw away any liquid lost during defrosting.
3. Always make sure there are no ice-crystals in the food before cooking, particularly with meat.
These crystals indicate that the food has not fully defrosted.
4. Cook food as soon as possible after defrosting.
5. Many microwaves and ovens have a defrost setting. To avoid bacterial build up, only use
these if you intend to cook the food immediately afterwards.
Never refreeze anything that has been defrosted out unless you cook it again, to kill
off harmful bacteria. Never re-freeze defrosted shellfish. Re-seal packs properly after
removing items. This prevents drying or freezer-burn and a build up of frost on any
remaining food.
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