GB-19
Details for this can be found in the table: Defrosting
(see page GB-22). Your microwave is ideal for thawing.
Thawing times are usually considerably shorter than in
traditional methods. Here are a few tips. Take the
frozen item out of its packaging and place on a plate
for thawing.
BOXES AND CONTAINERS
Boxes and containers suitable for microwaves are
particularly good for thawing and heating food, since
they can withstand temperatures in a deep freeze
(down to approx. -40°C) as well as being heat-resistant
(up to approx. 220°C). You can therefore use the same
container to freeze, thaw, heat and even cook the
food, without having to transfer it.
COVERING
Cover thin parts with small strips of aluminium foil
before thawing. Thawed or warm
parts should likewise be covered with
aluminium strips during thawing. This
stops the thin parts becoming too hot
while thicker parts are still frozen.
CORRECT SETTING
It is better to choose a setting which is too low rather
than one which is too high. By so doing you will ensure
that the food thaws evenly. If the microwave setting
is too high, the surface of the food will already have
begun to cook while the inside is still frozen.
TURNING/STIRRING
Almost all foods have to be turned or stirred from time
to time. As early as possible, separate parts which are
stuck together and rearrange them.
SMALL AMOUNTS...
thaw more quickly and evenly than larger ones. We
recommend that you freeze portions
which are as small as possible. By
so doing you will be able to prepare
whole menus quickly and easily.
FOODS REQUIRING CAREFUL HANDLING,
Foods such as gateaux, cream, cheese and bread
should only be partially thawed and then left to thaw
completely at room temperature. By so doing you
will avoid the outer areas becoming too hot while the
inside is still frozen.
STANDING TIME
This is particularly important after thawing food, as
the thawing process continues during this period. In
the thawing table you will find the standing times for
various foods. Thick, dense foods require a longer
standing time than thinner foods or food of a porous
nature. If the food has not thawed sufficiently, you
may continue thawing it in the microwave oven or
lengthen the standing time accordingly. At the end of
the standing time you should process the food as soon
as possible and not re-freeze it.
Details for this can be found in the table: Heating food
and drink (see page GB-21).
●
Ready-prepared meals in aluminium containers
should be removed from the aluminium container
and heated on a plate or in a dish..
●
Remove the lids from firmly closed containers.
●
Food should be covered with microwave foil, a plate
or cover (obtainable from stores), so that the surface
does not dry out. Drinks need not be covered.
●
When boiling liquids such as water, coffee, tea or
milk, place a glass stirrer in the container.
●
If possible, stir large quantities from time to time,
to ensure that the temperature is evenly distributed.
●
The times are for food at a room temperature
of 20°C. The heating time for food stored in a
refrigerator should be increased slightly.
●
After heating allow the food to stand for 1-2
minutes, so that the temperature inside the food can
be evenly distributed (standing time).
●
The times given are guidelines which can be varied
according to the initial temperature, weight, water
content, fat content or the result which you wish to
achieve.
DEROSTING
HEATING
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