Freezing Fresh Food - Siemens KDN series Operating Instructions Manual

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.
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Packing food
1. Place the food in the wrapping.
2. Press out all the air.
3. Seal the wrapping.
4. Label the wrapping with the contents
and date.
Suitable packaging:
Plastic film, polyethylene blown film,
aluminium foil and freezer tins.
These products can be purchased from
your dealer.
Unsuitable packaging:
Wrapping paper, greaseproof paper,
cellophane, refuse bags and used
shopping bags.
The following products are suitable
for sealing the wrapped food:
Rubber bands, plastic clips, string,
cold resistant adhesive tape or similar.
Bags and polyethylene blown film can be
sealed with a film sealer.
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