ページを印刷するTips for freezing fresh food
Follow the tips when you freeze fresh
food.
¡ Freeze fresh and undamaged food
only.
¡ Cooked, roasted or baked food is
more suitable for consumption
than food that can be eaten raw.
¡ In order to retain the nutritional
value, flavour and colour, you
should prepare certain food for
freezing.
– Vegetables: Wash, chop up,
blanch.
– Fruit: Wash, pit and perhaps
peel, possibly add sugar or
ascorbic acid solution.
Additional information on how to do
this can be found in the relevant liter-
ature.
Food suitable for freezing
¡ Baked goods
¡ Fish and seafood
¡ Meat
¡ Poultry and game
¡ Vegetables, fruit and herbs
¡ Eggs without shells
¡ Dairy products, e.g. cheese, butter
and quark
¡ Ready meals and leftovers, e.g.
soups, stews, cooked meat and
fish, potato dishes, bakes and
desserts
Food that is unsuitable for freezing
¡ Types of vegetables that are usu-
ally eaten raw, e.g. lettuce or
radishes
¡ Unpeeled or hard-boiled eggs
¡ Grapes
¡ Whole apples, pears and peaches
¡ Yoghurt, soured milk, sour cream,
crème fraîche and mayonnaise
Freezer compartment en
Packing frozen food
If you select suitable packaging ma-
terial and the correct type of pack-
aging, you can determine the product
quality and prevent freezer burn.
Place the food in the packaging.
1.
Suitable packaging:
– Plastic film made of polyethyl-
ene
– Tubular film made of polyethyl-
ene
– Freezer bags made from poly-
ethylene
– Freezer containers
Unsuitable packaging:
– Wrapping paper
– Greaseproof paper
– Cellophane
– Aluminium foil
– Rubbish bags and used shop-
ping bags
Squeeze out the air.
2.
Pack food airtight to prevent it
3.
from losing flavour and drying out.
Suitable seals:
– Rubber bands
– Plastic clips
– Cold-resistant adhesive tape
Label the packaging with the con-
4.
tents and the date of freezing.
Shelf life of frozen food at
−18 °C
Observe the storage times when you
freeze food.
Food
Fish, sausages, ready
meals and baked goods
Poultry, meat
Vegetables, fruit
Storage time
Up to 6 months
Up to 8 months
Up to 12 months
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