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ARRANGING FOOD IN THE APPLIANCE
• The taste of some spices found in cooked dishes (anise, basilica,
watercress, vinegar, assorted spices, ginger, garlic, onion, mustard,
thyme, marjoram, black pepper, etc.) changes and they assume a
strong taste when they are stored for a long period. Therefore, the
frozen food should be added little amount of spices or the desired
spice should be added after the food has been thawed.
• The storage period of food is dependent on the oil used. The suitable
oils are margarine, calf fat, olive oil and butter and the unsuitable oils
are peanut oil and pig fat.
• The food in liquid form should be frozen in plastic cups and the other
food should be frozen in plastic folios or bags.
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