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Defrosting and Cooking
Defrosting and cooking using the hot-air system v
Important heating system information:
❑ For defrosting and cooking of frozen
or deep-frozen foods, use only the
hot-air heating system.
❑ With all deep-frozen foods, follow the
food processing company‘s
instructions on the package.
❑ As a rule, defrosted frozen or deep-
frozen foods (especially meats) require
less cooking time than fresh products,
since freezing has a pre-cooking effect.
❑ If frozen meat is placed in the oven, the
defrosting time must be added to the
required cooking time.
❑ Always defrost deep-frozen poultry
before cooking because the giblets must
be removed.
❑ For cooking deep-frozen fish, use the
same temperatures as for fresh fish.
❑ Deep-frozen ready-to-eat meals in
aluminium dishes may be placed into
the oven several at a time.
Standard defrosting of various foods:
Slide-in level 3.
❑ All stated times are approximate
guidelines that vary with the shape and
volume of deep-frozen products.
❑ Raw deep-frozen products or foods
from a freezer always defrost at 50° C.
Higher defrosting temperatures may
cause the food to dry out.
❑ Defrost deep-frozen meals packed in
aluminium foil or closed aluminium
containers at a setting of 130 – 140° C.
❑ Defrost and warm up deep-frozen
baked goods at 100 – 140° C. Brush
bread, rolls or yeast pastry lightly with
water to make the crust more appealing.
❑ Defrost dry deep-frozen yeast cakes
at 160 – 170° C for 20 – 30 minutes.
❑ Defrost moist deep-frozen yeast cakes
(with fruit topping) at 160 – 170° C for
30 – 50 minutes after wrapping in
aluminium foil to prevent cake from
drying out.
❑ Defrost and toast deep-frozen toast
(with topping) at 160 – 170° C for about
20 minutes.
❑ Frozen pizza:
Please follow the manufacturers’
instructions.
