Operating instructions/Installation instructions

Further applications
97
Defrost
It is much quicker to defrost food 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
60 °C is the best temperature for de-
frosting.
Exception: 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 temperat-
ure 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.
Food which does not drip can be de-
frosted in a solid container.
Tips
- Fish, for instance, does not need to
be fully defrosted before cooking. De-
frost so that the surface is sufficiently
thawed to take herbs and seasoning.
Depending 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 pre-cooked meals ac-
cording to the instructions on the
packaging.
Settings
Defrost
or
Steam cooking
Temperature: see chart
Defrosting duration: see chart
Standing time: see chart