It is much quicker to defrost items in the steam oven than at
room temperature.
Temperature
60 °C is the best temperature for defrosting. Exceptions:
50 °C for minced meat and game, 100 °C for bread and
cakes.
Before and after defrosting
Remove all packaging before defrosting. Exceptions:
Leave bread, biscuits and cakes in their packaging as
otherwise they will absorb moisture and become soft.
Allow defrosted food to stand at room temperature after
removing it from the oven. The standing time is necessary to
allow the even distribution of heat.
Cooking container / rack
Use the rack with the condensate tray underneath it when
defrosting food which will drip, such as poultry. This way food
will not be lying in defrosted liquid.
,
It is particulary 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 poisoning.
Food which does not drip can be placed on the rack, in a
cooking container or in a dish.
Useful tips
Fish does not need to be fully defrosted 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 frozen 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 according to the
manufacturer's instructions.
Defrosting
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