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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
To ensure good air circulation in the
appliance, insert the freezer drawers all
the way.
If a large quantity of food is to be placed in
the freezer compartment, the food can be
stacked directly on the glass shelves and
in the bottom of the freezer compartment.
To do this, remove all the freezer drawers.
Pull out the freezer drawers all the way,
lift at the front and remove. Fig. 9
Note
To insert the freezer drawer with
telescopic rails, the rails must be pulled
out.
Freezing fresh food
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.
en
31
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