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Freezing and storing

frozen food

Buying frozen food

The packaging must not be damaged.

Note the sell by date.

The temperature in the supermarket

freezer should be -18 ºC or lower.

Transport the frozen food in an insulating

bag, where possible and put it quickly into

the freezer compartment.

Storing frozen food

S To ensure good air circulation in the

appliance, insert the freezer drawers all

the way.

S If a large quantity of food is to be placed

in the freezer compartment, the food

can be stacked directly on the wire

shelves. To do this, pull out the freezer

drawers all the way, lift at the front and

remove Fig. 5.

Freezing food yourself

If you are freezing food yourself, use only

fresh, undamaged food.

The following foods are suitable for

freezing:

Meat and sausage products, poultry and

game, fish, vegetables, herbs, fruit, cakes

and pastries, pizza, ready meals,

leftovers, egg yolk and egg white.

The following foods are not suitable

for freezing:

Eggs in shells, soured cream and

mayonnaise, green salads, radishes and

onions.

Blanching vegetables and fruit

To retain colour, flavour, aroma and

vitamin C, vegetables and fruits should

be blanched prior to freezing.

Blanching is the brief immersion

of vegetables and fruit in boiling water.

Literature on freezing and blanching

is available in bookshops.