‘Cooling & Defrosting’ Function
l
To
cool
foods quickly straight after cooking, but before
refrigerating or freezing, turn the oven control to the
defrost position, and
open
the door.
l
To
defrost
frozen foods, turn the oven control to the
defrost position, place the food in the centre of the oven
and
close
the door.
Defrosting times
l
Small or thin pieces of frozen fish or meat - eg; fish
f illets, prawns, and mince will take approximately 1 - 2
hours. Placing the food in a single layer will reduce the
thawing time.
l
A medium sized casserole or stew will take around 3 - 4
hours.
l
A 1
1
⁄2
kg / 3lb oven ready chicken will take around 5
hours, remove the giblets as soon as possible.
l
Always check foods are thoroughly defrosted before
cooking.
Be safe
l
Do not defrost stuffed poultry using this method.
l
Do not defrost larger joints of meat and poultry over 2kg
/ 4lb using this method.
l
Never place uncooked food for defrosting next to cooked
food which is to be cooled, as this can lead to cross
contamination.
l
Defrosting meat, poultry and fish speeded up using this
method, but make sure they are completely thawed
before cooking thoroughly.
l
Place meat and poultry on a trivet in a meat tin, to catch
the juices from the defrosting process.
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