Satrap GS179B Instructions For Installation And Use Manual page 19

Vegetables
It is advisable to steam cook the vegetables so äs not to loose the Vitamins and minerals into
the water. Therefore there is no need to wait for them to dry before freezing them, but allow
them to cool first.
PRODUCT TIME
i LIMIT
«Asparagus, -ittSiV-vi^?'"/?
Cabbage, cauliflower
•Artlchokes; |s?*r;3™"
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Beans
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Mushrooms
•Eggplantscsi £^y &$*. ?vvi-'»
Pepperonies (3)
Parsley, basil
Spinach ;,' 'ft •*;:-, •"""«i'X^.i-,.
Mixed vegetables ready for
soup (Celery, carrots,
beetroot, leaks, etc.)
12lnonthsj
6 months
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12months
8 months
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PREPARATION j QUICK-
{ BOILING TIME
Wash, remove hart parts CF- ,^5^«* y ,.3^ S-
Wash, cut into pieces
Remove extemal leaves^-iö ' .'^x^feilfej^f J^r-*:
Shell
Wash;remove" stalk -fk< *?•*. J- ". •*"- ' -ftf '
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Wash
Wash, snce-'a.^ijitl.;.^!^^^??? 5 ^'.«K,
Wash, slice, remove pips
Shell, freeze,immediately placing them on one layer
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Wash
Wash, cut into pieces, divide into portions, do not
put potatoes äs they turn black
2;minutes,Ät-;*s
2 minutes (1)
)3 minutes (3}:;|
3 minutes
4 minutes ,:? J
2 minutes (1)
4 minütes^z) H
Do not boil
2 minutes :
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Do not boil
(1) Put a hrt of vinegar or lemon |n,the cooldng water.
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(3) The vEgetablssbecome mushy duringtheöiawlng, owfng to tha hii
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Generally, the vegetables are better if they are cooked directly without thawing. Reduce the
cooking times bearing in mind the boiling efFected before free2ing. >
Fruit
Fruit must be covered with sugar or syrup according to the cases. The quantity of sugar to
use in order to preserve it is about 250 gr. per kg of fruit Syrups are to be used in different
percentages and they are prepared by boiling water with some sugar already melted in it.
The various concentration are:
• 30% solution, 450 gr. of sugar for every litre of water
• 40% solution, 650 gr. of sugar for every litre of water
• 50% solution, 800 gr. of sugar for every litte of water
To maintain the colour of the fruit unaltered, dip it into some lemon Juice before covering it with
sugar, or otherwise add some lemon juice to the syrup. Fruit to be freezed needs an hour in the
fridge for setting before being placed into the freezer. The syrup must cover the fruit completery.
PHODUCT :TIME LIMIT! PREPARATION
^
Pineapple Peel, slice, 50% syrup
Cherries Wash, stone, cover with sugar or with 30% syrup
Melons Peel, slice, remove pips and cover with 30% syrup
Grapefruit
12 months Peel, slice, 30% syrup
Plums
12 months
Peel, stone, cover with sugar or with 50% syrup
Whordeberries, blackberries
red, black current goose 110 mo nths
benies, raspberries
Wash, remove stalks, cover with sugar
Bread
To be preserved for 2 months. Defreeze the bread in the oven at 50 C having put it in be-
fore switching the oven on.
Butter and cheese
Before freezing butter and cheese, cut them into pieces for weekly consumption. Butter is
preserved for 8 months and so is hard cheese (parmesan). Other types of cheese need 4
months. defreezing must be done in the fridge being careful about the condensation which
logically forms on these products.