Gaggenau RB 292 Manuel d'utilisation - Page 12

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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, soufflés 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, crème fraîche and

mayonnaise.

Packing frozen food

To prevent food from losing its flavour or drying out,

place in airtight containers.

Place food in packaging.

Remove air.

Seal the wrapping.

Label packaging with contents and date of

freezing.

Suitable packaging:

Cling wrap, tubular film made of polyethylene,

aluminium 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

Depends on the type of food.

At a temperature of -18 °C:

▯

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

Fast freezing

Food should be frozen solid as quickly as possible in

order to retain vitamins, nutritional value, appearance

and flavour.

To prevent an undesirable temperature rise when

placing fresh food in the freezer compartment, switch

on fast freezing several hours beforehand. As a rule,

4-6 hours is adequate.

If the max. freezing capacity is to be used, fast

freezing must be switched on for 24 hours before the

fresh produce is placed in the freezer compartment.

Smaller quantities of food (up to 2 kg) can be frozen

without Fast freezing.

Note

When fast freezing is switched on, increased

operating noises may occur.

Switching on and off

Press fast freezing button 3.

If the fast freezing has been switched on the button is

lit.

Fast freezing automatically switches off after

approx. 2½ days.