18
Program Weight Range Suitable Foods
1 Bread 100g - 800g Rolls, buns, slices of bread and loaves.
2 Meat Items 150g - 1200g Chicken portions, chops, mince.
3 Meat Joints 400g - 2000g Whole chicken, meat joints
• Select desired program.
Press the pad once to select
bread, twice to select meat
items and three times to
select meat joints. The
program number will appear
in the display.
• Press Start.
Remember to stir or
turn the food during
defrosting.
• Set the Weight of the food by
using the Time/Weight Dial.
Turning the dial slowly will count
up in 10g steps. Turning the dial
quickly will speed this process up.
This feature allows you to defrost bread, meat items and joints of meat automatically
once you have entered in the weight of the food.
Auto Weight Defrost
Bread
This program is suitable for small items which are required for immediate use, they may
feel warm straight after defrosting. Loaves can also be defrosted on this program 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 PROGRAM IS NOT SUITABLE FOR CREAM
CAKES OR DESSERTS e.g. cheesecake.
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.
THIS PROGRAM IS NOT SUITABLE FOR SAUSAGES, these can be defrosted
manually using Defrost power and time. Chops and chicken portions should be
arranged in a single layer and turned frequently during defrosting.
Meat Joints / Whole Chickens
Whole chickens and meat joints will require shielding during defrosting especially if it is
a particularly fatty piece. This is to prevent food starting to cook on the outside edges.
Protect wings, breast and fat with smooth pieces of aluminium foil secured with cocktail
sticks. DO NOT ALLOW THE FOIL TO TOUCH THE WALLS OF THE OVEN. Standing
time of at least 1 hour should be allowed for joints after defrosting.
