Miele DGC 6700 AM Operating instructions/Installation instructions - Page 100

Special modes Defrost Always follow USDA guidelines on food safety. It is much quicker to defrost food in the steam oven than at room temperature. Temperature 140°F / 60°C is the best temperature for defrosting. Exception: 122°F / 50°C for minced meat and game Before and after defrosting Remove all packaging before defrosting. Exceptions: Leave bread and baked goods in their packaging as otherwise they will absorb moisture and become soft. Allow defrosted food to stand at room temperature after removing it from the oven. The standing time is necessary to allow the even distribution of heat. Tips - Fish does not need to be fully defrosted before cooking. Defrost so that the surface is sufficiently thawed to take herbs and seasoning. Depending on the thickness of the fish, 2-5 minutes should be enough. - When defrosting food which has frozen together, e.g. berries, chops, fish filets etc. separate it about halfway through the defrosting time. - Do not refreeze food once it has thawed. - Defrost frozen ready meals according to the instructions on the packaging. Settings Special Modes  | Defrost or Operating Modes  | Steam Cooking  Temperature: see chart Defrosting duration: see chart Cooking pan  Danger of salmonella poisoning. Do not use the liquid from defrosted meat or poultry. Dispose and wash the container, the sink and your hands. Use a perforated container with a solid container underneath it when defrosting food which will drip, such as poultry. This way food will not be lying in defrosted liquid. Foods which don't drip can be defrosted in a solid cooking pan. 100