Hotpoint 6665 - Manual (Page 20)

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This feature allows you to defrost items such as minced meat, chops, chicken portions, meat joints and bread.
The AUTO DEFROST pad should be pressed to select the correct category and then enter in the weight of the food in
kilogrammes, grams or pounds and ounces using the appropriate pads (See page 17).
Foods should be placed in a suitable dish, whole chickens and joints of meat should be on an upturned saucer or on a rack.
Chops, chicken portions and slices of bread should be placed in a single layer. It is not necessary to cover the foods.
The Intelligent Wave Technology used in AUTO DEFROST programmes gives you a quick and more even defrost.
The Intelligent Wave Technology uses a random sequence of pulsing microwave energy which speeds up the defrosting
process.
During the programme the oven will bleep to remind you to check the food.
IT IS ESSENTIAL THAT YOU TURN AND STIR THE FOOD FREQUENTLY AND SHIELD IF NECESSARY. (See page 19).
On hearing the first bleep you should TURN and SHIELD (if possible). On the second bleep you should turn the food or break it
up.
Auto Defrost Programmes
CATEGORY 1 BREAD ITEMS
The Bread Programme is suitable for defrosting small items e.g. rolls, buns and slices of bread which are
required for immediate use. Small items may feel warm immediately after defrosting. Loaves can also be
defrosted on this programme but these will require standing time to allow the centre to thaw out. Standing
time can be shortened if slices are separated and buns and loaves cut in half. Items should be turned
halfway during defrosting. THIS PROGRAMME IS NOT SUITABLE FOR CREAM CAKES OR DESSERTS
eg. cheesecake.
CATEGORY 2 SMALL MEAT ITEMS (MINCE/CHOPS/CHICKEN PORTIONS)
It is necessary for mince to be broken up frequently during defrosting and this is best carried out in a large
shallow dish. Chops and chicken portions should be arranged in a single layer and turned frequently.
CATEGORY 3 MEAT JOINTS/WHOLE CHICKENS
Meat joints and chickens will require shielding during defrosting especially if they are particularly fatty
pieces. This is to prevent over defrosting on the outside edges. Smooth foil secured with cocktail sticks
should be used. DO NOT ALLOW THE FOIL TO TOUCH THE WALLS OF THE OVEN. Back fat of joints,
legs, wings and breast bones need shielding (see photograph above). Standing time of at least 1 hour
should be allowed (rolled joints may require longer) before cooking to ensure the centre is fully defrosted.
1st Bleep 1st Bleep
Turn or Shield
2nd Bleep
Turn or break up