Special applications
50
Defrost
It is much quicker to defrost items in
the st
eam oven than at room tempera‐
ture.
Temperature
60 °C is the best temperature for de‐
fr
osting.
Exceptions: 50 °C for minced meat
and game.
Before and after defrosting
Remove all packaging before defrost‐
ing.
Ex
ceptions: Leave bread, biscuits and
cakes in their packaging as otherwise
they will absorb moisture and become
soft.
Allow defrosted food to stand at room
t
emperature after removing it from the
oven. The standing time is necessary to
allow the even distribution of heat.
Cooking containers
Danger of salmonella poisoning.
Do not use the liquid from defrosted
meat or poul
try. Pour it away and
wash the container, the sink and
your hands.
Use a perforated container with a solid
conta
iner underneath it when defrosting
food which will drip, such as poultry.
This way food will not be lying in de‐
frosted liquid.
Foods which don't drip can be defros‐
t
ed in a solid cooking container.
Useful tips
– Fish does not need to be fully defros‐
t
ed before cooking. Defrost so that
the surface is sufficiently thawed to
take herbs and seasoning. Depend‐
ing on the thickness of the fish, 2–5
minutes should be enough.
– When defrosting food which has fro‐
z
en together, e.g. berries, chops, fish
fillets etc. separate it about half-way
through the defrosting time.
– Do not refreeze food once it has
thawed.
– Defrost frozen ready meals according
t
o the instructions on the packaging.
Settings
Steam cooking
T
emperature: see chart
Defrosting duration: see chart
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