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Storing frozen food

Insert frozen food container all the way to ensure

unrestricted air circulation.

If large quantities of food are to be stored in the

freezer, all the frozen food containers (except the

bottom one) can be taken out of the appliance and the

food stacked directly on the freezer shelves.

To remove a frozen food container, pull out all the way,

lift at the front and remove.

Purchasing frozen food

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Packaging must not be damaged.

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Use by the "use by" date.

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Temperature in the supermarket freezer must be

-18 °C or lower.

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If possible, transport deep-frozen food in an

insulated bag and place quickly in the freezer

compartment.

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.

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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 (PE) 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

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.