Miele M 2240 SC handleiding

Handleiding

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Defrost

43

 Health risk due to refreezing.

Thawed or defrosted food loses

nutritional value through refreezing

and can go off.

Do not refreeze food once it has

thawed. Use it as quickly as possible.

Defrosted food may only be re-frozen

after it has been cooked.

Select the following microwave power

levels for defrosting food:

- 80W

for defrosting very delicate food, e.g.

cream, butter, gateau and cheese.

- 150W

for defrosting everything else.

Remove the food from its packaging and

place in a microwave-proof container.

Defrost uncovered. Turn, stir or separate

the food about halfway through the

defrosting time.

To defrost meat, unpack the frozen meat

and place it on an upturned plate in a

glass or porcelain container so that the

meat juice can run off and be collected.

Turn halfway through defrosting.

 Health risk due to risk of

salmonella.

It is particularly important to observe

food hygiene rules when defrosting

poultry.

Do not use the liquid produced

during defrosting.

Meat, poultry and fish does not need to

be fully defrosted before cooking.

Defrost until the food has started to

thaw. The surface will then be

sufficiently thawed to absorb herbs and

seasoning.

Defrosting and cooking

Deep-frozen food can be defrosted and

immediately reheated or cooked.

First select 900W followed by 450W.

Remove the food from its packaging and

place in a covered microwave-proof dish

for defrosting and reheating or cooking.

Exception: Minced meat should be left

uncovered while cooking.

Food with a high water content such as

soup, stew and vegetables should be

stirred several times during the process.

Carefully separate and turn slices of

meat halfway through the programme.

Turn pieces of fish at the halfway stage.

After defrosting and reheating or

cooking allow the food to stand at room

temperature for a few minutes to enable

the heat to spread evenly throughout

the food.

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