Electrolux EJF5442AOX Instruction Booklet page 26

Dairy Products and
Pastries
Packaged
(Homogenised) Milk
Cheese (except
white cheese)
Butter, Margarine
Egg White
Egg mixture
(White-Yolk)
Egg Yolk
(*) It should not be frozen with its shells. The white and yolk of the egg should be
frozen separately or as having been well mixed.
Bread
Biscuits
Pie
Tart
Filo Pastry
Pizza
The taste of some spices found in cooked dishes (anise, basilica, watercress, vinegar,
assorted spices, ginger, garlic, onion, mustard, thyme, marjoram, black pepper, etc.)
changes and they assume a strong taste when they are stored for a long period. Therefore,
the frozen food should be added little amount of spices or the desired spice should be added
after the food has been thawed.
The storage period of food is dependent on the oil used. The suitable oils are margarine, calf
fat, olive oil and butter and the unsuitable oils are peanut oil and pig fat.
The food in liquid form should be frozen in plastic cups and the other food should be frozen
in plastic folios or bags.
Preparation
In its own package
In the form of slices
In its own package
It is mixed very well, a
pinch of salt or sugar
is added to prevent it
from getting too thick
It is mixed very well, a
pinch of salt or sugar
is added to prevent it
from getting too thick
Storage Thawing period at
Duration room temperature
(hours)
(months)
4 - 6
3 - 6 1 - 1,5
1 - 3
1 - 1,5
2 - 3 1 - 1,5
2 - 3
UK - 24 -
Storage
Duration Storage Conditions
(months)
2 - 3 Homogenised Milk only
They may be left in their
original packages for
short time storage. They
6 - 8
should also be wrapped in
plastic folio for long term
storage.
6
30 gr of it Equals to
10 - 12
one egg yolk.
50 gr of it Equals to
10
one egg yolk.
20 gr of it Equals to
8 - 10
one egg yolk.
Thawing duration in the
oven (minutes)
2 - 3 4-5 (220-225 °C)
5-8 (190-200 °C)
2 - 3 5-10 (200-225 °C)
3 - 4 5-8 (190-200 °C)
5-8 (190-200 °C)
2 - 4 15-20 (200 °C)