Miele DGC 7585 Operating and Installation instructions - Page 107

Special modes Defrost Always observe USDA/CFIA food safety guidelines. It is much quicker to defrost items in the steam oven than at room temperature.  Risk of infection from bacteria. Bacteria such as salmonella can cause life-threatening food poisoning. It is particularly important to observe food hygiene rules when defrosting fish and meat, and in particular when defrosting poultry. Do not use the liquid produced during defrosting. Process the food as required as soon as it has been defrosted. Temperature 140°F (60°C) is the best temperature for defrosting. Exception: 125°F (50°C) for minced meat and game Cooking containers Use a perforated container with the universal tray underneath when defrosting food which will drip, such as poultry. This way food will not be lying in defrosted liquid. Foods which do not drip can be defrosted in a solid cooking container. 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 is generally enough. - When defrosting food which has frozen together, e.g., berries and meat portions, separate them halfway through the defrosting time. - Do not refreeze food once it has thawed. - Defrost frozen ready meals according to the instructions on the packaging. Before and after defrosting Remove any packaging before defrosting. Exceptions: leave bread, biscuits, and cakes in their packaging as otherwise they will absorb moisture and become soft. Allow food to stand at room temperature for a few minutes after defrosting. The standing time is necessary to allow the even distribution of heat from the outside to the inside. Settings Special Modes  | Defrost or Operating Modes  | Steam cooking  Temperature: see chart Defrosting duration: see chart Standing time: see chart 107