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STORING AND FREEZING FOOD
•
Allow hot food to cool to room temperature.
•
Food needs to be frozen quickly. It is recommended that you use small packs.
•
Use air and watertight packaging to prevent the food from drying out and lose its vitamins.
•
Note the type and quantity of the food on the packaging, together with the date on which it
was frozen.
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Do not allow fresh food to come into contact with frozen food.
Freezing small quantities of fresh food/making ice cubes
•
See the chapter 'Recommended distribution' for the best location for freezing fresh food
(1 to 2 kilograms) and making ice cubes.
Freezing large quantities of fresh food
•
Activate the intensive freezing function 24 hours before you plan to freeze the food.
Important recommendations for storing frozen food
•
Follow the manufacturer's instructions for the storage and use of frozen food. Take note of
the recommended storage temperature and use-by date stated on the packaging.
•
Use only food in undamaged packaging that has been stored at a temperature of -18 °C or
lower.
•
Do not buy food covered in frost. This indicates that the food has thawed or partially thawed
several times and, as a result, is of inferior quality.
•
Make sure that the food does not thaw during transport. An increase in its temperature will
shorten the storage life and harm the quality of the food.
Recommended storage times of frozen food in the freezer
Type of food
Fruit, beef
Vegetables, veal, poultry
Venison
Pork
Finely chopped or minced meat
Bread, pastas, cooked dishes, whitefish
Offal
Smoked sausage, bluefish
Storage life
10 to 12 months
8 to 10 months
6 to 8 months
4 to 6 months
4 months
3 months
2 months
1 month
EN 19
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