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Freezing and storing food
Defrosting
Frozen food can be defrosted in differ‐
ent ways:
– in a microwave oven,
– in an oven using the "Fan" or "De‐
frost" setting,
– at room temperature,
– in the refrigerator (the cold given off
by the frozen food helps to keep the
other food cold),
– in a steam oven.
Flat pieces of partially thawed fish can
be placed directly into a hot frying pan.
Meat and poultry It is particularly im‐
portant to observe food hygiene rules
when defrosting poultry. Do not use the
liquid from defrosted poultry. Pour it
away and wash the container it was in,
the sink and your hands. Danger of sal‐
monella poisoning. Ensure that meat
and fish (e.g. mince, chicken, fish fillets)
do not come into contact with other
foods while defrosting. Catch the liquid
and dispose of it carefully.
Fruit should be defrosted at room tem‐
perature in its packaging, or in a cov‐
ered bowl.
Most vegetables can be cooked while
still frozen. Just put straight into boiling
water or hot fat. The cooking time is
slightly less than that of fresh vegeta‐
bles due to changes in the cell struc‐
ture.
32
Never re-freeze partially or fully de‐
frosted food. Consume defrosted
food as soon as possible as it will
lose its nutritional value and spoil if
left for too long. Defrosted food may
only be re-frozen after it has been
cooked.
Ice cubes
Fill the ice cube tray three quarters
full of water and place it on the bot‐
tom of one of the freezer drawers.
Once frozen, use a blunt instrument,
for example a spoon handle, to re‐
move the ice tray from the freezer if it
is stuck.
Tip: Ice cubes can be removed easily
from the tray by twisting the tray gently
or by holding it under cold running wa‐
ter for a short time.
Cooling drinks
When cooling drinks quickly in the
freezer, make sure bottles are not left
in for more than one hour; otherwise
they could burst.
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