Defrosting And Cooking - NEFF B 1325 Serie Mode D'emploi

Defrosting and cooking using the hot-air system
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.

Defrosting and Cooking

Standard defrosting of various foods:
Slide-in levels:
With 1 baking sheet: Slide-in level 3
With 2 baking sheets: Slide-in levels 1 and 3
v
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.
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