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Freezing fresh food
Freeze fresh and undamaged
food only.
To retain the best possible
nutritional
value, flavour and
colour, vegetables
should
be blanched
before freezing.
Aubergines,
peppers,
zucchini
and asparagus
do not
require blanching.
Literature
on freezing
and blanching
can be found
in bookshops.
Note:
Keep food which is to be frozen away from food which
is already frozen.
The following
foods
are suitable
for freezing:
Cakes and pastries,
fish and seafood,
meat, game,
poultry, vegetables,
fruit, herbs, eggs without
shells,
dairy products
such as cheese,
butter and quark,
ready meals and leftovers
such as soups,
stews,
cooked
meat and fish, potato
dishes,
souffles
and
desserts.
The following
foods
are not suitable
for freezing:
Types of vegetables,
which
are usually consumed
raw, such as lettuce
or radishes,
eggs in shells,
grapes, whole apples,
pears and peaches,
hard-
boiled
eggs, yoghurt,
soured
milk, sour cream,
creme fratche
and mayonnaise.
Packing frozen food
To prevent food from losing its flavour or drying out,
place in airtight containers.
1. Place food in packaging.
2. Remove
air.
3. Seal the wrapping.
4. Label packaging
with contents
and date of freezing.
Suitable
packaging:
Cling wrap, tubular
film made of polyethylene,
aluminum
foil, freezer containers.
These products
are available
from specialist
outlets.
Unsuitable
packaging:
Wrapping
paper, greaseproof
paper, cellophane,
bin
liners and used shopping
bags.
Items suitable for sealing
packaged
food:
Rubber
bands, plastic clips, string, cold-resistant
adhesive
tape, etc.
Bags and tubular
film made of polyethylene
can
be sealed with a film heat sealer.
Shelf life of frozen food
Storage
duration
depends
on the type of food.
At a temperature
of 0 °F:
Fish, sausage,
ready meals and cakes and pastries:
up to 6 months
Cheese,
poultry and meat:
up to 8 months
Vegetables
and fruit:
up to 12 months
Super freezing
Food should
be frozen solid as quickly
as possible
in
order to retain vitamins,
nutritional
value, appearance
and flavor.
Several hours before placing
fresh food in the freezer
compartment,
switch on super freezing
to prevent an
unwanted
temperature
rise.
As a rule, 4-6
hours is adequate.
This appliance
runs constantly
and the freezer
compartment
drops to a very low temperature.
If the max. freezing
capacity
is to be used, super
freezing
must be switched
on for 24 hours before
the fresh produce
is placed
in the freezer compartment.
Smaller
quantities
of food (up to 4.4 Ibs or 2 kg) can
be frozen without
"super freezing".
Note:
When super freezing
is switched
on, increased
operating
noises
may occur.
Switching
on and off
Press button ,,super freezer".
If the super freezing
has been switched
on the button is
lit.
Super freezing
automatically
switches
off after approx.
21/2 days.
Thawing frozen food
Depending
on the type and application,
select one of
the following
options:
at room temperature,
in the refrigerator,
in an electric
oven, with/without
fan assisted
hot-air,
in the microwave.
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CAUTION:
Do not refreeze thawing
or thawed food. Only
ready meals (boiled
or fried) may be refrozen.
No longer store the frozen
produce
for the max.
storage
period.
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