Kenwood SC102/2WH - Manual (Page 8)

THE TRIVET
The trivet ensures that oven cleaning is
kept to a minimum. The joint is placed on
the trivet in the roasting tin so that during
cooking all the fat drains through the
perforations into the cavity base. Potatoes
should be brushed with melted fat before
cooking and placed around the joint.
DEFROST FEATURE
A. When the defrost switch is on, the fan
only operates, ie without heat. This enables
some foods to be defrosted more quickly
than conventional methods due to the fast
circulating air in the oven, although the
actual
speed of defrosting will be
determined by the ambient temperature.
B. The type of foods suitable for thawing
without heat are delicate frozen foods to be
served cold, such as fruit, cream, fresh
cream or butter-cream filled cakes and
gateaux,
cakes coated with icings,
frostings or chocolate, cheesecakes or
quiches, pastries, biscuits, scones, bread
and
other yeast products such as
doughnuts, buns and croissants, etc.
C. Faster defrosting of bread and plain
cakes may be carried out with heat, using
the lower temperature settings, (80-90°C)
on the oven control, although food may go
stale more quickly if thawed in this way.
Small cooked pastry items, e.g. tarts, pies,
sausage rolls and mince pies can be
heated through without thawing first. Place
into a cold oven set at 190/200°C for 20-40
minutes, depending on the quantity, size
and required serving temperature.
D. It Is normally preferable to thaw fish,
meat and poultry slowly in the refrigerator.
However, this process can be accelerated
by thawing in the fan oven without heat
using the defrost feature
Small or thin pieces of frozen fish or meat
items such as fish fillets, frozen peeled
prawns, cubed or minced meat, sliced
meats such as liver, thin chops, steaks etc.,
will be defrosted in 1-2 hours. The frozen
food should be placed in a single layer
where possible and if necessary turned
over
halfway through the defrosting
process.
Joints of meat and poultry must be thawed
thoroughly before cooking. A 1V2 kg (31b)
oven-ready chicken may be thawed in
approximately 5 hours using the defrost
feature and the giblets must be removed as
soon as possible during the thawing
process.
E. Faster defrosting can be carried out
using the lower temperatures on the oven
control dial (80/90°C) when the chicken will
be thawed in
2 - 2 V 2 hours; remove the
giblets after 1 -2 hours.
F. These methods of defrosting meat and
poultry using the fan oven are only
applicable for joints upto 2 kg (41b) in weight
and
always cook thoroughly,
immediately after thawing.
G. A medium size casserole or stew can be
thawed without heat using the defrost
feature in 3-4 hours. However, if time is
short, the casserole may be reheated
without thawing first. Place into cold oven
set at 180/190°C for ^V4-2V4 hours,
depending on the size and shape of the
container. It will be necessary to stir or
break up the contents during the heating
process.
Note:
Care must always be taken when handling
foods in the home. Always follow the basic
rules of food hygiene to prevent bacterial
and microbial growth and cross
contamination when defrosting, preparing,
cooking, cooling and freezing foods.