Special modes
108
Defrost
Always observe USDA/CFIA food
safety guidelines.
It is much quicker to defrost items in the
steam oven than at room temperature.
Risk of infection from bacteria.
Bacteria such as salmonella can
cause life-threatening food poison-
ing.
It is particularly important to observe
food hygiene rules when defrosting
fish and meat, and in particular when
defrosting poultry.
Do not use the liquid produced dur-
ing defrosting.
Process the food as required as soon
as it has been defrosted.
Temperature
140°F (60°C) is the best temperature for
defrosting.
Exception: 125°F (50°C) for minced
meat and game
Before and after defrosting
Remove any packaging before defrost-
ing.
Exceptions: leave bread, biscuits, and
cakes in their packaging as otherwise
they will absorb moisture and become
soft.
Allow food to stand at room tempera-
ture for a few minutes after defrosting.
The standing time is necessary to allow
the even distribution of heat from the
outside to the inside.
Cooking containers
Use a perforated container with the uni-
versal tray underneath when defrosting
food which will drip, such as poultry.
This way food will not be lying in de-
frosted liquid.
Foods which do not drip can be de-
frosted in a solid cooking container.
Tips
- Fish does not need to be fully de-
frosted before cooking. Defrost so
that the surface is sufficiently thawed
to take herbs and seasoning. De-
pending on the thickness of the fish,
2–5 minutes is generally enough.
- When defrosting food which has
frozen together, e.g., berries and
meat portions, separate them half-
way through the defrosting time.
- Do not refreeze food once it has
thawed.
- Defrost frozen ready meals according
to the instructions on the packaging.
Settings
Special Modes | Defrost
or
Operating Modes | Steam Cooking
Temperature: see chart
Defrosting duration: see chart
Standing time: see chart
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