Bosch KUL15A60GB Manuale di istruzioni per l'uso - Pagina 10

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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.

Note

When freezing fresh food, the

refrigeration unit runs for longer. As a

result, the refrigerator compartment

temperature may drop too low. Increase

the temperature in the refrigerator

compartment.

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:

Plastic film, 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

Storage duration 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