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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, left
overs, egg yolk and egg white.
The following foods are not suitable for
freezing:
Eggs in shells, soured cream and mayon
naise, 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.
Downloaded from Fridge-Manual.com Manuals
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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