Electrolux EOB 949 - Manual (Page 26)

26
USES OF DEFROST FEATURE
This function enables you to defrost most foods
faster than some conventional methods as the oven
fan circulates air around the food. It is particularly
suitable for delicate frozen foods which are to be
served cold e.g. cream filled gateaux, cakes covered
with icings or frostings, cheesecakes, biscuits,
scones, etc.
It is preferable to thaw fish, meat and poultry slowly
in the fridge. However, this process can be
accelerated by using the defrost function.
SELECTING DEFROST
Small or thin fish fillets, frozen peeled prawns, cubed
or minced meat, liver, thin chops, steaks etc., can be
thawed in 1 – 2 hours.
A 1kg/2¼lb oven ready chicken will be thawed in
approximately 5 hours. Remove the giblets as soon
as possible during the thawing process.
Joints of meat up to 2kg/4½lb in weight can be
thawed using the defrost function.
ALL JOINTS OF MEAT AND POULTRY MUST BE
THAWED THOROUGHLY BEFORE COOKING.
ALWAYS COOK THOROUGHLY IMMEDIATELY
AFTER THAWING.
1. Turn the Function Selector to Fan Oven.
Do Not select a temperature setting.
THINGS TO NOTE
· The indicator neon should remain unlit.
· When defrost is selected, the oven indicated
neon may occasionally come ON. It will stay ON
until the oven reaches room temperature and
then go OFF.
It may turn ON and OFF periodically during
defrosting to maintain steady room temperature
inside the oven.
· Care must always be taken when handling foods
in the home. Always follow the basic rules of
food hygiene to prevent bacteria growth and
cross contamination when defrosting, preparing,
cooking, cooling and freezing foods.
HINTS AND TIPS
· Place the frozen food in a single layer where
possible and turn it over half way through the
defrosting process.
· The actual speed of defrosting is influenced by
room temperature. On warm days defrosting will
be faster than on cooler days.
· DO NOT leave food at room temperature once it
is defrosted. Cook raw food immediately or store
cooked food in the fridge, once it has cooled.
DEFROSTING