Miele KT 3414 S Panduan Pengoperasian dan Instalasi - Halaman 19

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To ensure that fresh food placed in the

freezer freezes through to the core as

quickly as possible, the maximum

freezing capacity must not be

exceeded. The maximum freezing

capacity for freezing within a 24 hour

period is given on the data plate

"Freezing capacity ....kg/24 hrs".

When buying frozen food to store in

your freezer check

– that the packaging is not damaged,

– the use by date,

– the temperature at which the frozen

food is being stored in the shop. The

length of time it can be kept is

reduced if it has been stored at a

temperaure warmer than -18 °C.

^ Buy frozen food once you have

finished the rest of your shopping

and wrap it in newspaper or use a

cool bag or box to transport it.

^ Store it in the freezer section as soon

as possible.

Never re-freeze partially or fully

defrosted food. Consume defrosted

food as soon as possible as it will

lose its nutritional value and spoil if

left for too long. Defrosted food may

only be re-frozen after it has been

cooked.

Only freeze fresh food which is in a

good condition.

– The following types of food

Fresh meat, poultry, game, fish,

vegetables, herbs, fresh fruit, dairy

products, pastry, leftovers, egg

yolks, egg whites and a range of

pre-cooked meals.

– The following types of food

Grapes, lettuces, radishes, sour

cream, mayonnaise, eggs in their

shells, onions, whole raw apples and

pears.

– To retain colour, taste and vitamin C,

vegetables should be blanched after

they have been trimmed and

washed. To blanch: bring a large

saucepan of water to the boil,

immerse the vegetables in the fast

boiling water for 2-3 minutes,

depending on variety. Remove and

cool quickly in cold water. Drain and

pack ready for freezing.

– Lean meat freezes better than fatty

meat and can be stored for

considerably longer.

– To prevent chops, steaks, cutlets or

rolled meat from freezing together in

solid blocks when packed, separate

with a sheet of plastic freezer film.