Thermador MES301HS - Manual (Page 44)

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Freeze the food as flat as possible and in appropriate portions at Ć0 °F (Ć18 °C).
Do not freeze oversized portions. Defrosted food does not keep as long and spoils
more quickly than fresh food.
Defrost the food in the freezer bag on a plate or in the perforated cooking pan.
Always slide the baking pan under the perforated cooking pan. This keeps the food
from lying in the defrosted water and keeps the oven clean.
Use the Defrost mode.
If necessary, while the food is thawing, split it up or take pieces that have already
thawed out of the appliance.
Let the food sit for another 5 to 15 minutes after it has thawed to reach room
temperature.
WARNING: Ą Health hazard!
When defrosting animal food products, make sure to remove the thawed
liquid. The liquid must not come into contact with other food products.
Germs could be transferred to the other food.
After the food has thawed, heat up the steamer oven using True
Convection for 15 minutes at 360 °F (180 °C.).
Defrosting meat
Thaw cuts of meat that will be breaded just until seasonings and bread crumbs can
stick to the meat.
Defrosting poultry
Remove from packaging before defrosting. Make sure to pour out any defrosted
liquid.
Food Amount/
weight
Accessories Level Temperature Cooking time
Chicken parts, boneĆin 2 lbs.
(1 kg)
Perforated +
baking pan
3
1
115 Ć 120 °F
(45 Ć 50 °C)
60 Ć 70 min.
Chicken parts, boneless 1 lbs.
(0.4 kg)
Perforated +
baking pan
3
1
115 Ć 120 °F
(45 Ć 50 °C)
30 Ć 35 min.
BlockĆfrozen vegetables
(such as spinach)
1 lbs.
(0.4 kg)
Perforated +
baking pan
3
1
115 Ć 120 °F
(45 Ć 50 °C)
20 Ć 30 min.
Berries 0.66 lbs.
(0.3 kg)
Perforated +
baking pan
3
1
115 Ć 120 °F
(45 Ć 50 °C)
5 Ć 8 min.
Fish fillets 1 lbs.
(0.4 kg)
Perforated +
baking pan
3
1
115 Ć 120 °F
(45 Ć 50 °C)
15 Ć 20 min.
Beef - Perforated +
baking pan
3
1
115 Ć 120 °F
(45 Ć 50 °C)
70 Ć 80 min.
The dough rises much faster using this mode than at room temperature.
You can choose any rack level for the rack or carefully place the rack on the oven
bottom.
Warning: Do not scratch the oven bottom!
Place the doughĆrising bowl on the rack. Do not cover the dough.
Defrosting
ř
Proofing Dough