Operation Manual

Deep frozen food can be defrosted in
the steam oven in considerably shorter
times than when defrosting at room
temperature. Do not use the steam
oven to defrost baked items such as
pastry or cakes.
Procedure:
^
Select the DEFROST N function.
^
If necessary alter the temperature
(see chart).
^
Select the defrost time (see chart).
^
Press Start.
Tips on defrosting
– The time needed for defrosting de-
pends on the type and weight of the
food, and at what temperature it was
deep frozen.
– Use the rack with the drip tray under-
neath it to defrost food which will
drip. This way the frozen food will not
be lying in defrosted liquid.
It is particularly important to observe
food hygiene rules when defrosting
poultry. Do not use the liquid from
defrosted poultry. Pour it away and
wash the tray, the sink and your
hands. Danger of salmonella!
–
Food which will not drip can be pla
-
ced on the rack or in a dish once the
wrapping has been removed.
–
Fish does not need to be fully defros
-
ted before cooking. Defrost so that
the surface is sufficiently defrosted to
take herbs and seasoning.
Fish which is to be given a coating of
breadcrumbs should be fully defros
-
ted so that the coating sticks to the
flesh.
–
Turn, stir or separate food about
half-way through the defrosting time.
–
Allow food to stand at room tempera
-
ture at the end of the defrosting time.
This standing time (see chart) is ne
-
cessary to ensure that the food is ful
-
ly defrosted right through to the core.
– Do not refreeze food once it has tha-
wed.
– Defrost deep frozen pre-cooked me-
als according to the manufacturer’s
instructions.
Defrosting
41