Special applications
76
Defrost
It is much quicker to defrost food in the
steam oven
than at room temperature.
Temperature
60 °C is the best temperature for
defrosting.
Ex
ception: 50 °C for minced meat and
game
Before and after defrosting
Remove all packaging before
defrosting.
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
emper
ature 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 poultry. Pour it away and
wash the container, the sink and
your hands.
Use a perforated container with a solid
container underneath it when defr
osting
food which will drip, such as poultry.
This way food will not be lying in
defrosted liquid.
Food which does not drip can be
defr
ost
ed in a solid container.
Tips
– Fish does not need to be fully
defrost
ed before cooking. Defrost so
that the surface is sufficiently thawed
to take herbs and seasoning.
Depending on the thickness of the
fish, 2 - 5 minutes should be enough.
– When defrosting food which has
fr
o
zen 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 pre-cooked meals
accor
ding to the manufacturer's
instructions.
Settings
Special applications | Defrost
or
Steam cooking
Temperature: see chart
Defrostin
g duration: see chart
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