en Freezer compartment
52
Purchasing frozen food
■ Ensure the packaging is not damaged.
■ Check there is a sell-by date.
■ The temperature in the supermarket freezer must be
0 °F (-18 °C) or lower.
■ Do not interrupt the freezing chain. If possible,
transport frozen food in a cool bag and place in the
freezer compartment quickly.
Note when loading products
■ Freeze larger quantities of food in the lower frozen
food containers.
This is where the food will freeze especially quickly
and gently.
■ Distribute food in the compartments or frozen food
containers.
■ Do not bring food which is to be frozen into contact
with frozen food.
If required, restack frozen food in the frozen food
containers.
■ Important for unrestricted air circulation in the
appliance:
push in frozen food containers up to the limit stop.
Freezing fresh food
Freeze only fresh and undamaged food.
Food which is boiled, fried or baked is more suitable for
freezing than food which is raw.
Before freezing food, make preparations appropriate to
the food in order to retain the best possible nutritional
value, flavour and colour:
■ Vegetables: wash, chop, blanch.
■ Fruit: wash, pit and perhaps peel, possibly add sugar
or ascorbic acid solution.
Information on how to do this can be found in the
relevant literature.
Suitable for freezing
■ Baked goods
■ Fish and seafood
■ Meat
■ Poultry and game
■ Vegetables, fruit and herbs
■ Eggs without shells
■ Dairy products, e.g. cheese, butter and quark
■ Ready meals and leftovers, e.g. soups, stews,
cooked meat and fish, potato dishes, bakes and
desserts
Not suitable for freezing
■ Types of vegetables which are usually eaten raw,
e.g. lettuce or radishes
■ Unpeeled or hard boiled eggs
■ Grapes
■ Whole apples, pears and peaches
■ Yoghurt, soured milk, sour cream, creme fraiche and
mayonnaise
Packing frozen food
The correct type of packaging and material selection
are decisive factors in the retention of the product
quality, and prevent the development of freezer burn.
1. Place food in packaging.
2. Squeeze out the air.
3. Pack food airtight to prevent it from losing flavour
and drying out.
4. Label packaging with contents and date of freezing.
Suitable packaging:
■ Plastic film
■ Tubular film made of polyethylene (PE)
■ Aluminium foil
■ Freezer containers
Suitable sealing materials:
■ Rubber bands
■ Plastic clips
■ Cold-resistant adhesive tape
Unsuitable packaging:
■ Wrapping paper
■ Greaseproof paper
■ Cellophane
■ Rubbish bags and used shopping bags
Shelf life of frozen food at –18°C
Defrosting frozen food
The defrosting method must be adjusted to the food
and application in order to retain the best possible
product quality.
Defrosting methods:
■ In the refrigerator compartment (especially suitable
for animal-based foods such as fish, meat, cheese,
quark)
■ At room temperature (bread)
■ In the microwave (food for immediate consumption
or immediate preparation)
■ In the oven/cooker (food for immediate consumption
or immediate preparation)
Caution!
Do not refreeze food after it has been defrosted or
started to defrost. You can only refreeze the food after it
has been used for a ready-to-eat meal (boiled or fried).
The frozen food can no longer be stored for the
maximum duration.
Fish, sausage, ready meals, baked goods: Up to 6 months
Meat, poultry: Up to 8 months
Fruit, vegetables: Up to 12 months
To Next Page
Loading...
Need help?
General
