Thawing Frozen Food - Thermador T18IF900SP Manual De Uso Y Cuidado

en-us Freezer compartment
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.
Place food in packaging.
1.
Remove air.
2.
Pack food airtight to prevent it from losing flavor
3.
or drying out.
Label packaging with contents and date of
4.
freezing.
Suitable packaging:
Plastic foil
■
Tubular foil made of polyethylene (PE)
■
Aluminum foil
■
Freezer containers
■
Suitable closures:
Rubber bands
■
Plastic clips
■
Cold-resistant adhesive tape
■
Unsuitable packaging:
Wrapping paper
■
Greaseproof paper
■
Cellophane
■
Garbage bags and used grocery bags
■
Shelf life of frozen food at 0 °F (-18 °C)
Fish, sausage, ready meals,
and cakes and pastries:
Meat, poultry:
Vegetables, fruit:
22
up to 6 months
up to 8 months
up to 12 months

Thawing frozen food

The thawing method must be adjusted to the food
and application in order to retain the best possible
product quality.
Thawing 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)
9
CAUTION!
Do not refreeze partly or completely thawed
food. You can only refreeze food once it has
been cooked (boiled or fried).
The frozen food can no longer be stored for the
maximum duration.