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Thawing frozen food
1.
Take out from the freezer and uncover the frozen food. Let it thaw at room temperature. Don’t forget
that thawing 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 thawing.
3.
Always make sure there are no ice-crystals in the food before cooking, particularly with meat. These
crystals indicate that the food is not fully thawed.
4.
Cook food as soon as possible after thawing.
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 thawed out unless you cook it again, to kill off
harmful bacteria. Never re-freeze thawed 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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