The oven fan operates without heat and circulates the
air, at room temperature, inside the oven. This increases
the speed of defrosting. However, please note that the
temperature of the kitchen will influence the speed of
This function is particularly suitable for delicate food which
could be damaged by heat, e.g. cream filled gateaux,
iced cakes, pastries, bread and other yeast products.
How to Use Defrosting
1. Turn the oven function control knob to
2. Ensure the thermostat control knob is in the OFF
• Cover food with a lid, aluminium foil or plastic film
to prevent drying out during defrosting.
• ALWAYS COOK THOROUGHLY IMMEDIATELY
• Frozen food should be placed in a single layer
when ever possible and turned over half way
through the defrosting process.
• Only joints of meat and poultry up to 2 kg. (4 lb.)
are suitable for defrosting in this way.
Refer to the following table for approximate defrosting
Hints and Tips
The times quoted in the chart should be used as a guide only, as the speed of defrosting will depend on the kitchen
temperature. For example, the colder the ambient temperature, the longer the defrosting time.
Chicken 1000 g.
Place the chicken on an inverted saucer on a large
plate. Defrost open and turn at half time or defrost
covered with foil. Remove giblets as soon as possible.
Meat 1000 g.
Defrost open and turn at half time or cover with foil
Meat 500 g.
Trout 150 g.
Strawberries 300 g.
Butter 250 g.
Cream 2 x 200 g.
Defrost open (cream is easy to whip even if parts of
it are still slightly frozen)
Cake 1400 g.