freezeren
¡wash fruit before freezing
deseed and possibly peel,
possibly add sugar or ascorbic
acid solution.
¡Food suitable for freezing
medium are e.g. E.g. baked goods,
fish and seafood, meat, game and
poultry, shelled eggs, cheese,
butter, quark, prepared meals and
leftovers.
¡Food unsuitable for freezing
foodstuffs are e.g. E.g. lettuce,
radishes, eggs in shell, grapes, raw
apples and pears, yoghurt, sour
cream, crème fraîche and
mayonnaise.
The freezer calendar printed on it
indicates the maximum storage time
in months at a constant temperature
of −18 °C.
11.6 Thawing methods for frozen
goods
CAUTION
Danger of damage to health! Bacteria
can multiply during thawing and the
frozen food can spoil.
▶ Do not refreeze frozen food that has
been partially or thawed.
▶ Only refreeze after boiling or
roasting.
▶ Do not fully use the maximum
storage time.
Pack frozen goods
Suitable packaging material and the
right type of packaging significantly
maintain product quality and avoid
freezer burn.
1.Put the food in the packaging.
¡Animal foods in the fridge
thaw, e.g. B. fish, meat, cheese and
quark.
¡Defrost bread at room temperature. ¡
food for immediate consumption
Prepare in the microwave, oven
or on the stove.
2.Squeeze out the air.
3.Seal the packaging airtight to
prevent the food from losing flavor
or drying out.
4.Label the package with the contents
and the freezing date.
11.5 Shelf life of frozen goods
at −18 °C
Groceries storage time
fish, sausage,
rode food,
Bakery products
up to 6 months
nat
poultry, meat up to 8 months
nat
Vegetable fruit up to 12 months
nat
23
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