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Special modes
66
Defrost
It is much quicker to defrost food in the
st
eam oven than at room temperature.
Temperature
140°F / 60°C is the best temperature for
defr
osting.
Exception: 122°F / 50°C for minced
meat and game
Before and after defrosting
Remove all packaging before defrost‐
ing.
Ex
ceptions: Leave bread and baked
goods 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 pan
Danger of salmonella poisoning.
Do not use the liquid from defrosted
meat or poultry. Dispose 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 defrost‐
ed in a solid cooking pan.
Tips
– Fish does not need to be fully de‐
fr
osted 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 should be enough.
– When defrosting food which has fro‐
z
en together, e.g. berries, chops, fish
filets 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
Special Modes | Defrost
or
Steam Cooking
Temperature: see chart
Defr
osting duration: see chart
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