^
Turn the function selector to
"Defrost
G
"
For defrosting meat and delicate food
we recommend defrosting at room
temperature, i.e. without selecting an
oven temperature.
However, an oven temperature of up to
50°C can be selected.
– Where possible remove the
packaging and put the food to be
defrosted on a baking tray or into a
dish.
– All meat and poultry should be fully
defrosted before cooking. Do not use
the liquids from defrosting.
– When defrosting poultry put it on the
rack over the grill pan to catch the
defrosted liquid, so that the meat is
not lying in this liquid.
It is particularly important to observe
food hygiene rules when defrosting
poultry. Do not use the liquid from
the defrosted poultry. Pour it away,
and wash the tray, the sink and your
hands. Danger of salmonella.
– Fish does not need to be fully
defrosted before cooking. Defrost so
that the surface is sufficiently thawed
to take herbs and seasoning.
Do not refreeze food once it has
thawed.
The time needed for defrosting
depends on the type and weight of the
food, and at what temperature it was
deep frozen.
Defrosting
48
