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Not suitable for freezing
Types of vegetables which are usually eaten raw,
■
e.g. lettuce or radishes
Unpeeled or hard boiled eggs
■
Grapes
■
Whole apples, pears and peaches
■
Yoghurt, soured milk, sour cream, creme fraiche and
■
mayonnaise
Packing frozen food
The correct type of packaging and material selection
are decisive factors in the retention of the product
quality, and prevent the development of freezer burn.
Place food in packaging.
1.
Squeeze out the air.
2.
Pack food airtight to prevent it from losing flavour
3.
and drying out.
Label packaging with contents and date of freezing.
4.
Suitable packaging:
Plastic film
■
Tubular film made of polyethylene (PE)
■
Aluminium foil
■
Freezer containers
■
Suitable sealing materials:
Rubber bands
■
Plastic clips
■
Cold-resistant adhesive tape
■
Unsuitable packaging:
Wrapping paper
■
Greaseproof paper
■
Cellophane
■
Rubbish bags and used shopping bags
■
Shelf life of frozen food at –18°C
Fish, sausage, ready meals, baked
goods:
Meat, poultry:
Fruit, vegetables:
Defrosting frozen food
The defrosting method must be adjusted to the food
and application in order to retain the best possible
product quality.
Defrosting methods:
In the refrigerator compartment (especially suitable
■
for animal-based foods such as fish, meat, cheese,
quark)
At room temperature (bread)
■
In the microwave (food for immediate consumption
■
or immediate preparation)
In the oven/cooker (food for immediate consumption
■
or immediate preparation)
Caution!
Do not refreeze food after it has been defrosted or
started to defrost. You can only refreeze the food after it
has been used for a ready-to-eat meal (boiled or fried).
The frozen food can no longer be stored for the
maximum duration.
Up to 6 months
Up to 8 months
Up to 12 months
= Defrosting
F reezer compartment
D e f r o s t i n g
The fully automatic NoFrost system ensures that
the freezer compartment remains free of ice. Defrosting
is no longer required.
Defrosting
en
19
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