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Defrosting food
You can defrost food in five different ways:
- By putting them in your appliance's refrigerator section for several hours
- By leaving them to defrost gently at ambient temperature
- In a conventional oven at a very low temperature (40/50°C)
- In a microwave oven
- By cooking them immediately
Defrosting them in the refrigerator is the slowest but safest method.
Never refreeze food once it has defrosted, even partially, without cooking it first.
We would advise you not to place any items you have just taken out of the freezer
straight into your mouth (ice cream, ice cubes, etc.): they will be at a very low
temperature and you risk frostbite. Avoid touching frozen or deep-frozen food
with wet hands; you may stick to the food. We recommend that you only defrost
food for immediate use.
Defrosting your freezer
Defrost your freezer when a layer of frost and
ice 5-6mm thick has formed inside your freez-
er. This thickness of ice prevents your freezer
from operating correctly, reduces its efficiency
and causes it to consume more energy.
Remove all the food from the freezer. Place it
in isothermic bags or wrap it in newspaper and
store it in a cool place.
Switch off your appliance by setting the ther-
mostat to
. Keep the door to the freezer
section open.
Place a pan of hot water on a small plank of
wood or a placemat to isolate it and place
them both inside your freezer to speed up the
defrosting process.
Place the drain and a receptacle at the bottom
as shown in the Drawing.
Never use a heater, hairdryer or any
other electrical appliance nor any
knives or other metal objects to
speed up defrosting: you could dam-
age your appliance irremediably.
Clean your freezer before resetting the ther-
mostat as shown in the section on ""Setting
your refrigerator's temperature" and replacing
the food (see the section on "Cleaning your
appliance").
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