Cordon Bleu 930g

After thawing, can you let me know what temperature to slowly cook this product for 8mins? If we cut the product what is the indication that the products is fully cooked?

Although would have been better if there were detailed thawing instructions especially for those who don't have a microwave oven. The reminder not to overthaw is a bit vague for those who prefer to thaw them inside the fridge before frying. Even the frying instructions seems lacking in the sense that customers are left clueless as to how much oil is needed or the frying itself like are we supposed to deep fry them or pan fry and flip.

If you have further information as to how we could prepare the cordon bleu rolls better, please let me know. A few tips on how to make a dip for it wouldn't hurt as well. Thanks!