Special applications
106
Defrost
It is much quicker to defrost items in the
steam oven than at room temperature.
Risk of infection from bacteria.
Bacteria such as salmonella can
cause life-threatening food
poisoning.
It is particularly important to observe
food hygiene rules when defrosting
fish and meat, and in particular when
defrosting poultry.
Do not use the liquid produced
during defrosting.
Process the food as required as soon
as it has been defrosted.
Temperature
60 °C is the best temperature for
defrosting.
Exceptions:
50 °C for minced meat and
game.
Before and after defrosting
Remove any packaging before
defrosting.
Exceptions
: Leave bread, biscuits and
cakes in their packaging as otherwise
they will absorb moisture and become
soft.
Allow food to stand at room
temperature for a few minutes after
defrosting. The standing time is
necessary to allow the even distribution
of heat from the outside to the inside.
Cooking containers
Use a perforated container with the
universal tray underneath when
defrosting food which will drip, such as
poultry. This way food will not be lying
in defrosted liquid.
Foods which do not drip can be
defrosted in a solid cooking container.
Useful tips
– Fish does not need to be fully
defrosted before cooking. Defrost so
that the surface is sufficiently thawed
to take herbs and seasoning.
Depending on the thickness of the
fish, 2–5 minutes is generally enough.
– When defrosting food which has
frozen together, e.g. berries and meat
portions, separate them half-way
through the defrosting time.
– Do not refreeze food once it has
thawed.
– Defrost frozen ready meals according
to the instructions on the packaging.
Settings
Special applications
|
Defrost
or
Oven functions
|
Steam cooking
Temperature: see chart
Defrosting duration: see chart
Standing time: see chart
