5
CAUTIONS
English
Freezing and storage of fresh food
Food shall be stored with a space in between, which is good for refrigeration cycle.
Food shall be stored in different categories so that you can nd it more easily.
Food shall be sealed before stored in the freezer to avoid water loss and smell taint.
It’s optional to pack food before putting it in the freezer. The outside of the packing must be dry to avoid
bags sticking together. Packing materials should be odor-free, airtight, non poisonous and non-toxic.
We suggest to identify portion noting down information as follow:
Name of food
Weight of portion
Quantity (number of pieces)
Freezing date
Limit date of storage
See the diagram inside the freezer for common food storage time limit:
1. stew, ice cream, sausages, bread
2. Fish, shrimp, lamb, meat
3. Vegetables, fruits, poultry, beef
Food should be fresh, mature and of good quality.
Fresh vegetables and fruits must be frozen, if possible, immediately after harvest to maintain the most
nutrients, structure, texture, color and taste.
In case of meat and game, it is preferable to hang for a suciently long period before freezing.
Hot food should be cooled down to room temperature prior to placing it in the freezer.
Only take the required amount of food from the freezer. Defrosted food cannot be re-frozen unless it is
rst cooked, otherwise it may be less edible.
Avoid placing fresh food directly in contact with deep frozen food. Deep frozen food could defrost and may
not outlast the foreseen storage time.
To freeze very well, insert fast freezing function (see functions chapter) 2 hours before storing fresh food.
Do not load excessive quantities of fresh food in the freezer. It is better to refer to the freezing capacity of
the freezer.
Usually 24 hours are enough to bring the freezing process to an end. After this time, function will be
disabled automatically.
For freezing small quantity of food, it’s possible to stop the function manually after few hours to avoid
useless energy consumption.
PIZZA BOX
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