Assessments - 1, GPA: 5
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However, lower temperatures and longer cooking times are recommended for less tender cuts or larger joints. Wrap joints in foil if preferred, for extra browning uncover for the last 30 - 60 min. cooking time. 20 DEFROSTING This main oven function enables you to defrost most foods without heat faster than some conventional methods as the oven fan circulates air around the food. It is particularly suitable for delicate frozen foods which are to be served cold e.g. cream filled gateaux, cakes covered with icings or frostings, cheesecakes, biscuits, scones etc. Please note: D2160-1G control knobs will differ in type and shape from that shown in the diagram. 1. Turn the main oven temperature control to the defrost setting. THINGS TO NOTE . The oven indicator neon may glow and turn on and off when defrosting. . The oven fan and oven light will come on. . The cooling fan does not operate. HINTS AND TIPS . Place the frozen food in a single layer where possible and turn it over half way through the defrosting process. . The actual speed of defrosting is influenced by room temperature. On warm days defrosting will be faster than on cooler days. . It is preferable to thaw fish, meat and poultry slowly in the fridge. However, this process can be accelerated by using the defrost function. Small or thin fish fillets, frozen peeled prawns, cubed or minced meat, liver, thin chops, steaks etc., can be thawed in 1 - 2 hours. . A 1kg/2.lb oven ready chicken will be thawed in approximately 5 hours. Remove the giblets as soon as possible during the thawing process. USING DEFROST FEATURE 21 . Joints of meat up to 2kg/4.lb in weight can be thawed using the defrost function. . All joints of meat and poultry must be thawed thoroughly before cooking. . Always cook thoroughly immediately after thawing. . DO NOT leave food at room temperature once it is defrosted. Cook raw food immediately or store cooked food in the fridge once it has cooled. . Care must always be taken when handling foods in the home. Always follow the basic rules of food hygiene to prevent bacterial growth and cross contamination when defrosting, preparing, cooking cooling and freezing foods. 22 HELPFUL HINTS WHEN BUYING AND PREPARING FOOD Care must be taken when handling foods in the home. Always follow the basic rules of food hygiene to prevent bacterial and microbial growth and cross contamination when preparing, reheating, cooking, cooling, defrosting and freezing foods. 1. Always ensure food you purchase is of good quality and in prime condition. Shop at a reliable source and buy the 'freshest' looking package - avoid shop worn labels or produce covered in dust. 2. Avoid buying chilled or frozen products if you cannot store them straight away. The use of an insulated container when shopping is advisable. 3. Buy and consume foods prior to the 'Sell by' or 'Best Before' date. 4. When you arrive home, place perishable foods in the refrigerator or freezer immediately. Ensure they are well covered to prevent them drying out and to prevent any possible cross contamination with bacteria from raw to cooked foods. 5. Follow the cooking instructions on packets of prepacked and cooked chilled foods, but be prepared to adjust cooking times and temperatures to suit your particular oven. For example, the Fan Oven generally requires 20-25°C lower temperature than conventional ovens. 6. Always ensure that cooked chilled foods are thoroughly reheated until they are piping hot throughout. 7. It is preferable to defrost frozen foods slowly in the refrigerator. Alternatively, a microwave appliance or the Defrost function on your oven may be used. 8. Always cook defrosted foods immediately after thawing. Thawed food should never be refrozen. 9. Joints of meat and poultry should be thoroughly defrosted before cooking. 10. Cook meat thoroughly -use a meat thermometer if preferred, which penetrates the joint to check that the centre temperature has reached the required temperature (see table below). MEAT TEMPERATURES Beef Rare - 60°C Medium - 70°C Well Done - 80°C Pork Well Done - 80°C Lamb Medium - 70°C Well Done - 80°C 11. If not eaten straight away after cooking, food should be cooled as quickly as possible (within one hour) and then refrigerated or frozen as required. Do not put hot food into a refrigerator or freezer. 12. In the kitchen keep worktops, chopping boards and utensils clean with hot soapy water between preparation stages. Ideally, keep one chopping board for raw meat and another for other foods. Keep your dish cloths and tea towels clean. 23 CARE AND CLEANING BEFORE CLEANING THE OVEN ALWAYS ALLOW THE COOLING FAN TO COOL THE OVEN DOWN BEFORE SWITCHING OFF THE ELECTRICITY SUPPLY. CLEANING MATERIALS Before using any cleaning materials on your oven, check that they are suitable and that their use is recommended by the manufacturer. Cleaners that contain bleach should NOT be used as they may dull the surface finishes. Harsh abrasives and scourers should also be avoided as...